Kousksi Bil Khodra Wel Lahm (Beef and Seven-Vegetable Couscous)

Name: Kousksi Bil Khodra Wel Lahm (Beef and Seven-Vegetable Couscous)
Prep time: 1 h 10 min
Cook time: 3 h
Total time: 4 h 10 min
Yield: 8 servings
Cuisine: Tunisian
Ingredients: 3 pound beef stew meat (cut into 2-inch cubes); 0.5 cup olive oil; 2 yellow onions (large, finely diced); 1 tablespoon tomato paste; 1 can crushed tomatoes; 6 cup beef broth; 2 teaspoon ground turmeric; 1 tablespoon ground ginger; 1 tablespoon ground paprika; 2 teaspoon ground coriander; 1 teaspoon ground caraway; 0.5 teaspoon cayenne pepper; 2.5 teaspoon salt; 1.5 teaspoon black pepper; 4 carrots (peeled, cut into 2-inch pieces); 2 zucchinis (cut into 2-inch pieces); 2 turnips (large, peeled, quartered); 1 butternut squash (peeled, seeded, cut into 2-inch cubes); 1 green cabbage (small, cut into 8 wedges); 2 celery stalks (cut into 2-inch pieces); 1 can chickpeas (rinsed, drained); 2 cup medium-grain couscous; 0.5 cup water (warm); 0.25 cup fresh parsley (chopped, for garnish)

A grand and deeply satisfying Tunisian classic, featuring tender beef stewed with a medley of seven robust vegetables and aromatic spices, all generously ladled over finely steamed couscous.

Prep: 1 hr 10 min
Cook: 3 hr
Total: 4 hr 10 min
Servings: 8
Cuisine: Tunisian
Difficulty: Hard
Cost: $7.76/serving

Dietary

Dairy-Free
Egg-Free
Nut-Free
High-Fiber
High-Protein

Ingredients

3 pound beef stew meat (cut into 2-inch cubes)
0.5 cup olive oil
2 yellow onions (large, finely diced)
1 tablespoon tomato paste
1 can crushed tomatoes
6 cup beef broth
2 teaspoon ground turmeric
1 tablespoon ground ginger
1 tablespoon ground paprika
2 teaspoon ground coriander
1 teaspoon ground caraway
0.5 teaspoon cayenne pepper
2.5 teaspoon salt
1.5 teaspoon black pepper
4 carrots (peeled, cut into 2-inch pieces)
2 zucchinis (cut into 2-inch pieces)
2 turnips (large, peeled, quartered)
1 butternut squash (peeled, seeded, cut into 2-inch cubes)
1 green cabbage (small, cut into 8 wedges)
2 celery stalks (cut into 2-inch pieces)
1 can chickpeas (rinsed, drained)
2 cup medium-grain couscous
0.5 cup water (warm)
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Season beef stew meat generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 1/4 cup olive oil in a large pot (or the base of a couscoussier, if you have one) over medium-high heat. Brown the beef in batches on all sides, about 5 minutes per batch. Remove beef and set aside.
Reduce heat to medium. Add the finely diced yellow onions to the pot and cook for 10-12 minutes until softened and translucent. Stir in the tomato paste, cook for 2 minutes, then add the crushed tomatoes and stir well.
Add the beef broth, ground turmeric, ground ginger, ground paprika, ground coriander, ground caraway, cayenne pepper, remaining 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then return the browned beef to the pot. Reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until beef is tender.
While the beef simmers, prepare the couscous. Place uncooked couscous in a large bowl. Drizzle with 1/4 cup olive oil and use your fingertips to coat each grain evenly. Gradually sprinkle with 1/2 cup warm water and 1/2 teaspoon salt, tossing gently until fully absorbed.
Transfer the moistened couscous to the steamer basket of a couscoussier or a metal colander lined with cheesecloth set over the beef stew pot (ensure the bottom does not touch the liquid). Cover and steam for 30 minutes. Remove couscous to a large bowl, fluff with a fork, and let cool slightly.
After 1 hour 30 minutes of beef stewing, add the carrots, zucchini, turnips, butternut squash, celery, and cabbage wedges to the pot with the beef. Continue to simmer for another 30-45 minutes, or until all vegetables are tender but not mushy.
While vegetables cook, perform the second steaming of the couscous. Again, drizzle the couscous with a little water (about 1/4 cup) and salt (1/4 teaspoon), gently separating any clumps with your fingers. Return to the steamer basket and steam for another 20 minutes. Fluff again and keep warm.
Just before serving, stir the rinsed and drained chickpeas into the beef and vegetable stew. Simmer for 5 minutes to heat through. Taste and adjust seasoning as needed.
To serve, create a mound of warm couscous on a large serving platter. Ladle the beef and vegetable stew over and around the couscous, ensuring each serving gets a good mix of meat, vegetables, and sauce. Garnish with fresh parsley, if desired.

Notes

A true kousksi takes time and patience, especially for the multi-stage steaming of the couscous, which yields a remarkably light and fluffy texture. This dish reheats exceptionally well and is even better the next day as the flavors deepen.

Nutrition (per serving)

Calories: 750
Protein: 60.5 g
Carbohydrates: 82 g
Fat: 25.5 g
Fiber: 15 g
Sodium: 890 mg
Saturated Fat: 8 g
Sugar: 12 g
Cholesterol: 115 mg