North African Chicken Couscous
Can couscous be light and fluffy, yet doused in flavor at the same time? In Tunisia, we learned that’s a hard yes.
- Makes6 servings
- Cook Time1 hour 15 minutes
- Active time plus cooling30 minutes active
- 3
We got an education in couscous in Tunisia, including a lesson from Amel Cherif, a home cook who showed us the basics of making couscous light and flavorful at her apartment on the outskirts of Tunis. For our version, we use an 8-quart pot fitted with a stackable steamer insert that sits on top. If you don’t own one, a large pot and a folding steamer basket worked well, too. Whisking the liquid from the stew into the steamed couscous is a key step, deeply flavoring the grain-like pasta and helping it stay light, fluffy and distinct. We especially liked this dish made with our homemade harissa. Among store-bought brands, we preferred DEA, which is sold in a tube and in cans. We start the recipe using 1/4 cup of harissa to flavor the stew, then finish by mixing another 1/2 cup into the stew liquid just before whisking it with the steamed couscous. If your harissa is particularly spicy or you prefer less heat, reduce the second addition of harissa.
Don't worry about the couscous falling through the steamer basket holes. By the time it's in the basket it's already coated with oil and partially hydrated, which binds it together enough to stay put. Also don't stir the stew during simmering. The vegetables hold their shape and flavor better when cooking on the surface.
Step 1
In a medium bowl, combine the couscous and 2 tablespoons of the olive oil, rubbing with your fingers until coated. Stir in 1¼ cups of the water and 1/4 teaspoon salt. Let stand for 15 minutes.
Step 2
Meanwhile, in a medium bowl stir together the turmeric and 1/2 teaspoon salt and 1 teaspoon pepper. Add the chicken and toss to coat. Set aside for 15 minutes. In a large bowl, combine the potatoes, carrots, onion, 1 tablespoon of the remaining oil, and 1/2 teaspoon salt and 1 teaspoon pepper. Toss to coat, then set aside.
Step 3
Stir the couscous to separate the granules, then mound it in a steamer insert or basket that fits into an 8-quart pot. Set aside. Set the 8-quart pot over medium-high and heat the remaining 1 tablespoon olive oil until just smoking. Add the jalapeños and cook, stirring occasionally, until slightly softened, about 1 minute.
Add the garlic, tomato paste and ¼ cup of the harissa to the pot and cook, stirring, until the mixture begins to brown, 1 to 2 minutes.
Step 4
Add the remaining 2 cups water and bring to a simmer. Place the chicken in the pot, then top with the vegetables and any liquid in the bowl; do not stir. Bring to a simmer, then set the steamer insert or basket with the couscous on the pot; if using a folding steamer basket, set it directly on the vegetables. Cover, reduce to low and cook, maintaining a gentle simmer, until the chicken and vegetables are tender, about 45 minutes; do not stir the couscous or the stew.
Remove the steamer basket and transfer the couscous to a large bowl; cover with foil to keep warm. Stir the vegetables into the chicken, cover and let sit for 5 minutes.
Step 5
Use a slotted spoon to transfer the chicken and vegetables to a large bowl; taste and season with salt and pepper. Measure 2 cups of the cooking liquid in the pot. Stir the remaining ¼ cup harissa into it. Whisk the couscous until no clumps remain, then whisk in the 2 cups cooking liquid. Taste and season with salt and pepper.
Transfer the couscous to a large, deep platter and make a well at the center. Spoon the chicken and vegetables into the well. Drizzle with olive oil and serve with lemon wedges.
