Chaabana Bliss

Introduction

Chaabana Bliss is a culinary creation inspired by the vibrant flavors of North African cuisine, particularly the rich culinary traditions of Tunisia. The dish derives its name from "Chaabana," a month in the Islamic lunar calendar that precedes Ramadan and is traditionally a time for preparing family feasts. This dish combines a medley of marinated meats, spicy harissa, fresh vegetables, and fragrant couscous, offering a truly blissful dining experience.

Ingredients

• Chicken - 500 grams, boneless and skinless
• Lamb - 300 grams, cubed
• Harissa - 2 tablespoons
• Couscous - 1 cup
• Olive Oil - 3 tablespoons
• Onion - 1, large, finely chopped
• Garlic - 3 cloves, minced
• Bell Pepper - 1, diced
• Tomatoes - 2, large, chopped
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh mint - a handful, chopped
• Fresh parsley - a handful, chopped
• Vegetable broth - 2 cups

Preparation

Marinating the Meats

Begin by marinating the chicken and lamb. In a large bowl, combine the meats with harissa, olive oil, cumin, coriander, cinnamon, and a pinch of salt and black pepper. Mix well to coat the meat evenly. Cover and refrigerate for at least 2 hours or overnight for maximum flavor infusion.

Preparing the Couscous

While the meat is marinating, prepare the couscous. Place the couscous in a large bowl and pour over 1 1/2 cups of boiling vegetable broth. Stir and cover the bowl with a plate. Let it sit and steam for 5 minutes. Fluff with a fork to separate the grains and set aside.

Cooking Process

Sautéing Ingredients

In a large deep skillet or pot, heat the remaining olive oil over medium heat. Add the onion and sauté until translucent. Stir in the garlic, bell pepper, and tomatoes. Cook for about 5 minutes, allowing the vegetables to soften and the flavors to meld.

Cooking the Meats

Add the marinated chicken and lamb to the skillet. Cook, stirring occasionally, until the meat is browned on all sides, about 10-12 minutes.

Simmering the Dish

Pour the remaining vegetable broth into the skillet with the meats and vegetables. Bring the mixture to a simmer, cover, and reduce the heat to low. Allow the dish to cook for 20-30 minutes until the meats are tender and cooked through. If needed, link to a cooking timer to keep track of time.

Assembly and Garnish

Add the cooked couscous to the skillet and mix it with the meats and vegetables. Stir in the chopped fresh mint and fresh parsley. Adjust seasoning with more salt and black pepper if necessary.

Serving and Enjoyment

Serve the Chaabana Bliss hot, garnished with additional fresh mint and fresh parsley. This dish pairs wonderfully with a light, citrusy salad or a side of flatbread. Share it with family and friends, savoring the rich, spicy flavors that transport you to the bustling souks of Tunis.