Tunisian Pumpkin Stew

Don’t be fooled, pumpkins have many more uses than just being put into pies. Warm, earthy spices with hints of anise from the caraway in the Tabil enrich the stew giving it complexity & depth. This recipe teaches you how to make a bold, flavorful, modern chili-like stew along with the proper techniques to execute light & fluffy brown butter couscous. I hope this becomes your new favorite comforting, hearty, stick-to-the-bones dish you make again & again.

Special Equipment: Scale, Chef Knife, Small Pot, Stock Pot, Deep Frying Pan with lid, Fork or Whisk
Serves: 2-4 servings
Level: Easy

Shopping List

1/2 Each Lemon
¼ Bunch Cilantro
12 Oz Mushrooms
2 Stalk Celery
1 small Onion
3 Each Garlic Cloves
1 Lb Pumpkin

Dry Goods
24 Oz Vegetable Stock
2 petals Preserved Lemon
16 Oz Couscous
40 Fluid Oz Vegetable Stock
2 Teaspoon Kosher Salt
2 Teaspoon Harissa
3 Tablespoon Tabil or Chili Spice
¼ Cup Apple Cider Vinegar
18 Oz Crushed Tomatoes
1 Cup Hominy
3 ¼ Oz Neutral Oil

7 Oz | Yogurt, high fat
2 Oz | Butter

Pumpkin Stew
yield: 3 Quarts


3 ¼ Oz | 50g Neutral Oil
12 Oz | 340g Mushrooms, or ½ Lb of your favorite ground meat
2 Stalk | 142g Celery, medium dice
1 small | 94g Onion, medium dice
3 Each | 22g Garlic Cloves, sliced
1 Lb | 454g Pumpkin, medium dice
3 Tablespoon | 15g Tabil or Chili Spice
¼ Cup | 60g Apple Cider Vinegar
18 Oz | 542g Crushed Tomatoes
1 Cup | 220g Hominy or Canned Bean
40 Fluid Oz | 940g Pumpkin Stock or Vegetable Stock
2 Teaspoon | 10g Kosher Salt
2 Teaspoon | 14g Harissa

¼ Bunch Cilantro

  1. In a pot over medium heat, add oil.
  2. Sear mushrooms or your favorite ground meat.
  3. Add in celery, & onions.
  4. Once vegetables are translucent, add in garlic, pumpkin, salt & spice.
  5. Deglaze with vinegar & reduce to sec.
  6. Add diced tomatoes, hominy & stock.
  7. Bring to a boil, & reduce to a simmer for 30 minutes.
  8. Finish by adding harissa & salt to taste.


  • When using other proteins such as beef, chicken or pork. Pair with similar flavored stocks ie: beef, chicken or pork stock.
  • Pro tip: use a box grater for the mushrooms in this recipe. It will mimic the texture and consistency of ground meat.

Brown Butter Couscous
yield: 5 Cups


16 Oz | 360g Couscous
2 Oz | 50g Butter
24 Oz | 670g Vegetable Stock or Water
2 petals | 16g Preserved Lemon, minced
Salt As Needed

  1. Using a small pot, bring stock to a boil.
  2. Add in minced preserved lemons.
  3. Add butter into pan over medium heat & melt until light brown in color.
  4. Add in couscous pearls into melted butter to fully coat.
  5. Using a spoon, stir couscous around until pearls smell of nutty brown butter.
  6. Carefully add hot stock.
  7. Turn off heat & cover for 10 minutes. 
  8. Allow couscous to rest for an additional 3-5 minutes.
  9. Using a fork or whisk, fluff the couscous & serve warm – hot.


  • I like to add nubs of butter on my couscous with a touch of sea salt when plating.


Tabil is a spice blend originating in Tunisia and Algeria. Containing coriander, caraway, cumin, & chili flakes.

How to enjoy Tabil blend:
chicken, beef, veggies, stews, rice, grains & flatbread

Spice Of The Month Club

Every month I spotlight a spice that embraces the season
Join the Spice Club to get one of a kind spices shipped directly to your door.

Lemon Yogurt


7 Oz | 200g  Yogurt, high fat
1/2 Each Lemon
Cilantro optional

  1. In a bowl add in yogurt, lemon juice, & cilantro.
  2. Mix until incorporated.
  3. Set aside.


  •  High fat (5%) is the best yogurt to use with cooking. It’s much thicker & welcomes ingredients such as lemon juice.

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