Couscous bel Djaj (Tunisian Chicken Couscous)
The Quirky Foodster Team
Ingredients
- Chicken thighs and drumsticks, bone-in — 500 g (1 lb)
- Olive oil — 3 tbsp (45 ml)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Tomato paste — 2 tbsp
- Harissa, to taste — 1–2 tbsp
- Ground caraway — 1 tsp
- Ground turmeric — 1/2 tsp
- Water or chicken stock — 1.5 L (6 cups)
- Carrots, cut into thick batons — 2
- Turnips, quartered — 2
- Zucchini, cut into thick chunks — 1
- Potato, quartered — 1
- Medium couscous — 400 g (2 1/3 cups)
- Salt — 1 tsp
- Olive oil, for the couscous — 2 tbsp
Method
- Heat the olive oil in the base of a couscoussier (or a large pot) over medium-high heat and brown the chicken pieces on all sides, about 8 minutes.
- Add the onion and cook for 5 minutes, then stir in the garlic, tomato paste, harissa, caraway and turmeric, and cook for 2 minutes.
- Pour in the water or stock, bring to a simmer, and cook, partly covered, for 20 minutes.
- Add the carrots, turnips and potato, and simmer for a further 20 minutes.
- Meanwhile, spread the couscous in a large tray, drizzle with the 2 tbsp olive oil and a little water, and rub between your hands to separate the grains.
- Place the couscous in the steamer basket over the simmering broth (ensuring the basket doesn't touch the liquid) and steam, uncovered or loosely covered, for 20 minutes.
- Tip the steamed couscous back into the tray, sprinkle with a little more water and salt, and fluff again to separate the grains; repeat the steaming step for a further 15–20 minutes.
- Meanwhile, add the zucchini to the broth for the final 10 minutes of cooking, until all the vegetables and chicken are tender.
- Mound the fluffed couscous on a large platter, arrange the chicken and vegetables on top, and ladle over plenty of the spiced broth.
Introduction: Couscous is Tunisia's national dish, traditionally steamed over a spiced, harissa-red broth of chicken and
vegetables in a two-tiered couscoussier.
Cultural Background: Couscous is Tunisia's national dish, traditionally steamed over a spiced, harissa-red broth of chicken and
vegetables in a two-tiered couscoussier. The Tunisian version is notably spicier than its Moroccan or
Algerian counterparts, reflecting the country's love of harissa.
Tips: Double-steaming the couscous, fluffing it between steams, is what gives it a light, fluffy texture rather than a gluey one. If you don't have a couscoussier, a metal steamer basket or colander lined with cheesecloth set over a pot works well.
Variations: Use lamb instead of chicken for a richer version. Add cooked chickpeas to the vegetables for extra heartiness. A vegetarian version can be made by omitting the chicken, using vegetable stock, and adding chickpeas
for protein, though this is a substitution rather than the traditional dish.
Storage: Refrigerate components separately in airtight containers for up to 3 days.
Reheating: Reheat the broth and chicken on the stovetop; steam or microwave the couscous with a splash of water to
refresh it.
FAQs:
Q: Can I use instant couscous instead of steaming?
A: Yes, as a shortcut, prepared according to package instructions, though traditional steaming gives a lighter, more distinct texture.
Q: Why is Tunisian couscous spicier than other North African versions?
A: Tunisian cuisine makes particularly generous use of harissa, which carries through into the broth.
Q: What vegetables are traditional?
A: Carrots, turnips, potato and zucchini are classic, though the mix can vary by season and region.
- Chicken thighs and drumsticks, bone-in — 500 g (1 lb)
- Olive oil — 3 tbsp (45 ml)
- Onion, chopped — 1
- Garlic cloves, minced — 3
- Tomato paste — 2 tbsp
- Harissa, to taste — 1–2 tbsp
- Ground caraway — 1 tsp
- Ground turmeric — 1/2 tsp
- Water or chicken stock — 1.5 L (6 cups)
- Carrots, cut into thick batons — 2
- Turnips, quartered — 2
- Zucchini, cut into thick chunks — 1
- Potato, quartered — 1
- Medium couscous — 400 g (2 1/3 cups)
- Salt — 1 tsp
- Olive oil, for the couscous — 2 tbsp
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