Couscous Royale
קוסקוס
Tunisian-Jewish couscous — steamed semolina grains piled high with a festive lamb, chicken, and vegetable stew — holds the center of the Rosh Hashana table. Sweet pumpkin, chickpeas, and dried fruit echo the symbolic sweetness wished for the new year.
Ingredients
- •500g couscous
- •500g lamb shoulder, cubed
- •1 whole chicken, jointed
- •2 cups chickpeas (cooked)
- •2 zucchini, halved
- •2 carrots, halved
- •200g pumpkin or butternut squash, cubed
- •1 large onion, chopped
- •2 tbsp harissa
- •1 tsp cinnamon
- •1 tsp cumin
- •1 tsp turmeric
- •Salt
- •3 tbsp olive oil
- •Handful raisins
- •Fresh cilantro
Instructions
- 1
Brown lamb and chicken pieces in oil. Add onion and spices; cook 5 minutes.
- 2
Add 2L water, chickpeas, carrot, and pumpkin. Bring to boil, simmer 40 minutes.
- 3
Add zucchini, harissa, and raisins. Cook 20 more minutes.
- 4
Steam couscous according to package directions. Fluff with a fork, drizzle with olive oil.
- 5
Mound couscous on a large serving platter. Arrange meat and vegetables on top.
- 6
Pour broth over generously. Garnish with fresh cilantro.
- 7
Serve family-style for Rosh Hashana dinner.
Kosher notes
Meat dish. Traditional for Rosh Hashana in North African Jewish families.
Comments (0)
No comments yet — be the first to share.