Djerbian Rice (rouz jerbi) Recipe
Djerbian Rice (rouz jerbi)
Flavors of Tunisia
Total time: 30 to 60 minutes
Difficulty: Easy
For 4 servings

- 300 g (10 oz.) Basmati rice
- 400-500 g (1 lb.) lamb, preferably shoulder, easy to cut up
- 2 large onions, finely chopped
- 4 or 5 green onions, cut into strips about 2 cm long
- 5-6 cloves of garlic, crushed
- 1 bunch parsley, chopped
- 1 bunch baby spinach, chopped
- a few chard stalks, chopped
- 1/2 tsp. harissa
- 1 1/2 Tbsp. tomato paste
- 1 1/2 Tbsp. ground coriander
- a good amount of ground dried mint
- 3-4 Tbsp. olive oil
  1. Heat some water in the bottom section of a couscous pot.
  2. Dilute the harissa and tomato paste in a little water.
  3. Cut the lamb into cubes.
  4. In a large pot, place the meat, rice and chopped vegetables (spinach, parsley, chard, onion and shallot).
  5. Add the coriander, mint, crushed garlic, tomato paste, harissa and olive oil.
  6. Season with salt and pepper. Combine everything well and place in the top part of the couscous pot.
  7. Cook over medium heat, stirring occasionally until the rice and meat are cooked.
  8. Drizzle with olive oil and a little water if the mixture seems a bit dry.
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A recipe in special collaboration with Neyla Chehimi

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