Couscous aux boulettes d'aneth, also known as Chebtiya La Tunisienne, is a delightful Tunisian dish featuring tender couscous with flavorful aneth dill meatballs, vegetables, and aromatic spices. This recipe offers a taste of Tunisia's rich culinary heritage.
Ingredients: 1 1/2 cups of couscous. 1 lb ground beef or lamb. 1 onion, finely chopped. 2 cloves of garlic, minced. 1/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup breadcrumbs. 1 egg. 1 tsp ground cumin. 1 tsp ground coriander. Salt and pepper to taste. 2 tbsp olive oil. 4 cups chicken or vegetable broth. 1 cup chickpeas, cooked. 1 cup carrots, diced. 1 cup zucchini, diced. 1 cup bell pepper, diced. 1/2 cup tomato sauce. 1/2 tsp red pepper flakes optional.
Instructions: Ground meat, chopped onion, minced garlic, fresh dill, fresh parsley, breadcrumbs, egg, ground cumin, ground coriander, salt, and pepper should all be mixed together in a large bowl. Form the meat into small balls after mixing it well. In a big pot, heat the olive oil over medium-low heat. Cook the meatballs until they are golden brown on all sides. Take them out of the pot and set them aside. Cut up the bell pepper, zucchini, and carrots and put them in the same pot. Saut for a few minutes, until the meat gets a little softer. Put the couscous in the pot and stir it around for two to three minutes, until it starts to get a little toasty. Put the chickpeas, tomato sauce, and red pepper flakes back into the pot with the meatballs. Combine well. Add the vegetable or chicken broth and bring it to a boil. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the meatballs are done and the couscous is soft. Add more salt and pepper if you think it needs it. Serve hot, and if you want, add more fresh dill and parsley on top.
Prep Time: 30 minutes
Cook Time: 30 minutes
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