Tunisian couscous is easy to recognise by its red sauce: tomato paste, harissa and paprika give the broth a bright colour and a gentle kick. The lamb simmers slowly with the vegetables, the semolina steams on top, and grilled merguez sausages complete the dish.
It is a dish I often order at Royal Djerba in Phalsbourg. On 20 April 2026 I had a couscous with merguez and lamb there after a chorba, and on 12 October 2026 I filmed a Tunisian couscous with grilled lamb being prepared. Every time, a truly comforting meal.
Here I share the traditional Tunisian recipe as it is made at home, not the restaurant’s one. It takes a bit of time, but it is made for sharing between 6 people, around a big dish in the middle of the table.
The recipe
Classic recipeThe traditional recipe for the dish, not the one from the restaurant where I tasted it.
Ingredients
Meat and broth
- 1 kg lamb shoulder, cut into 6 pieces
- 4 tbsp olive oil
- 1 large onion (150 g)
- 3 garlic cloves
- 3 tbsp tomato paste (60 g)
- 1 tbsp harissa
- 1 tbsp sweet paprika
- 1 tsp tabil (or 1/2 tsp ground coriander and 1/2 tsp caraway)
- 1/2 tsp black pepper
- 2 tsp salt
- 2.5 l water
Vegetables
- 3 carrots (300 g)
- 2 turnips (250 g)
- 2 potatoes (300 g)
- 300 g pumpkin
- 2 courgettes (300 g)
- 1 can of cooked chickpeas (240 g drained)
- 2 long green chillies
Semolina and merguez
- 600 g medium couscous semolina
- 2 tbsp olive oil
- 300 ml lukewarm salted water (1 tsp salt)
- 30 g butter
- 6 merguez sausages (about 500 g)
Method
- In the bottom of the couscoussier, heat the olive oil over high heat and brown the lamb pieces for 10 minutes, turning them. Add the chopped onion and crushed garlic and cook for 5 minutes.
- Add the tomato paste, harissa, paprika, tabil and pepper. Stir for 2 minutes to coat the meat, then pour in the 2.5 l of water and the salt. Bring to the boil, cover and simmer gently for 45 minutes.
- Meanwhile, put the semolina in a large dish, drizzle with 2 tbsp of olive oil and rub it between your hands. Add 150 ml of the salted water little by little while rolling the grains, then leave to swell for 10 minutes.
- Peel the carrots and turnips, cut them into large chunks and add them to the broth. Set the top of the couscoussier with the semolina in place and steam for 20 minutes from the moment the steam comes through the semolina.
- Tip the semolina back into the dish and break it up with a fork, then with your hands, adding the remaining 150 ml of salted water. Leave to rest for 10 minutes. Meanwhile, add the potatoes and pumpkin in large cubes, the courgettes in chunks, the drained chickpeas and the whole chillies to the broth.
- Put the semolina back in the top of the couscoussier for a second 20 minute steaming. Check that the meat and vegetables are tender and adjust the seasoning of the broth.
- Grill the merguez for 8 to 10 minutes on a grill or in a frying pan, turning them regularly.
- Tip the semolina into a large deep dish, add the butter and 3 or 4 ladles of red sauce, stir and let it soak in for 5 minutes. Arrange the lamb, vegetables and merguez on top and serve the rest of the broth on the side.
Tips and variations
- No couscoussier? Use a colander set over a large pot and seal the gap with a damp tea towel.
- If using dried chickpeas, soak them for 12 hours and add them to the broth with the lamb.
- Couscous keeps for 2 days in the fridge, with semolina and broth stored separately. Reheat the semolina by steaming or in the microwave with a splash of water.
- Adjust the harissa to taste and serve a small bowl on the side for those who like it hot.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.