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Lamb and vegetables stewed in a red tomato-and-chili broth and ladled over steamed couscous — Tunisia's national dish.
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Couscous is the staple of all North Africa, and in 2020 it was inscribed on UNESCO's Intangible Cultural Heritage list as part of the food culture of the Maghreb countries. Tunisian couscous is known for its spicy broth colored red with tomato paste and chili; the toppings — lamb or fish, pumpkin, chickpeas — vary by region and household. Families gather around a big platter for Friday lunch and celebrations.
Heat olive oil in a pot and sauté the lamb and sliced onion.
Add the tomato paste, chili powder, paprika, coriander, and salt and stir-fry together.
Pour in 1.2L water, add the chickpeas, and simmer 40 minutes.
Add the carrots, turnips, pumpkin, and zucchini cut large and the green chilies, and simmer 20 minutes until tender.
Add an equal volume of hot broth and a little olive oil to the couscous, cover, let steam 10 minutes, and fluff.
Mound the couscous on a platter, top with the meat and vegetables, and pour over plenty of broth.