Traditional Tunisian couscous Ingredients: 1 olive oil - 1 beautiful bunch of parsley - flat leaf 2 zucchini - 1 green pepper - 6 carrots - 2 onions - ½Ras el Hanout - 2 handfuls of - chickpeas - dry and soaked 2 hours in advance in a bowl of water or 1 can of ready chickpeas (250g) salt - / pepper 30 g of- butter- 500 g of- medium durum wheat semolina 700 g of- chicken thighs- 700 g of- lamb neck- 1 can of- tomato paste- 4 peeled tomatoes- fresh and seeded or 1 can of crushed tomatoes 2 potatoes- 1 sachetof- coloring- saffron 1 tip of- knife- hot pepper ½turmeric.
Utensils：
- 1 casserole dish- 1 frying pan- frying pans 1 Knife- kitchen knives 1 Wooden spoon- 1 brush- -Finely slice the 2 onions, brown them in the spoon of olive oil in the bottom of the couscoussière or a basic casserole dish.
Phase 2
-When they are colored, add the meat cut into pieces. (for the thighs: separate the drumsticks from the upper thigh)
Phase 3
-Brown, add a large tablespoon of tomato paste. Dry the concentrate slightly while stirring constantly.
Phase 4
- Add 4 glasses of water (approximately)
Phase 5
- Add the vegetables, taking care to cut the carrots lengthwise without cutting them (for presentation later), the potatoes into quarters (lengthwise too), the peppers into dice of approximately 2 x 2 cm (to give you an idea), the cougettes into sections, the tomatoes, the chickpeas.
Phase 6
- Stir everything, cover just to the level of water, no more.
Phase 7
- Add the spices and stir well again. Add salt and pepper to taste.
Phase 8
- Bring to a rolling boil for 3 mins uncovered and reduce the heat to medium and cook until the meat falls apart and the vegetables are well cooked. Then add the bunch of finely flat-leaf parsley.chopped into the sauce and mix.
Phase 9
-Once the heat drops, start preparing the semolina.
Phase 10
-Put it in a large dish, moisten it with 2 large glasses of boiling water, fluff it with a fork or by hand, add the butter, incorporate it, and continue fluffing until it is well separated.
Phase 11
- Add salt, pepper, a little coloring if there is any left, and finely chopped parsley.
Phase 12
- Place the semolina in the top of the couscoussière and cook for 30 minutes, making sure to stir from time to time.
Phase 13
-At the end of cooking the semolina, add approximately 2 ladles of couscous sauce (without vegetables); and stir well. This will give a lot of flavor to the semolina and make it very tender and fragrant.
Phase 14
-For couscous fans it is sufficient in itself prepared like this!!!!
Phase 15
-When everything is well cooked,shape the semolina into a round, leaving a well in the middle. Add the sauce, taking care to dress the carrots in "sun" shape as well as the potatoes. Avoid soaking the semolina with too much sauce. Being steamed it is very tender and does not need too much sauce!
Phase 16
- Sprinkle with fresh parsley
Utensils：
- 1 casserole dish- 1 frying pan- frying pans 1 Knife- kitchen knives 1 Wooden spoon- 1 brush- -Finely slice the 2 onions, brown them in the spoon of olive oil in the bottom of the couscoussière or a basic casserole dish.
Phase 2
-When they are colored, add the meat cut into pieces. (for the thighs: separate the drumsticks from the upper thigh)
Phase 3
-Brown, add a large tablespoon of tomato paste. Dry the concentrate slightly while stirring constantly.
Phase 4
- Add 4 glasses of water (approximately)
Phase 5
- Add the vegetables, taking care to cut the carrots lengthwise without cutting them (for presentation later), the potatoes into quarters (lengthwise too), the peppers into dice of approximately 2 x 2 cm (to give you an idea), the cougettes into sections, the tomatoes, the chickpeas.
Phase 6
- Stir everything, cover just to the level of water, no more.
Phase 7
- Add the spices and stir well again. Add salt and pepper to taste.
Phase 8
- Bring to a rolling boil for 3 mins uncovered and reduce the heat to medium and cook until the meat falls apart and the vegetables are well cooked. Then add the bunch of finely flat-leaf parsley.chopped into the sauce and mix.
Phase 9
-Once the heat drops, start preparing the semolina.
Phase 10
-Put it in a large dish, moisten it with 2 large glasses of boiling water, fluff it with a fork or by hand, add the butter, incorporate it, and continue fluffing until it is well separated.
Phase 11
- Add salt, pepper, a little coloring if there is any left, and finely chopped parsley.
Phase 12
- Place the semolina in the top of the couscoussière and cook for 30 minutes, making sure to stir from time to time.
Phase 13
-At the end of cooking the semolina, add approximately 2 ladles of couscous sauce (without vegetables); and stir well. This will give a lot of flavor to the semolina and make it very tender and fragrant.
Phase 14
-For couscous fans it is sufficient in itself prepared like this!!!!
Phase 15
-When everything is well cooked,shape the semolina into a round, leaving a well in the middle. Add the sauce, taking care to dress the carrots in "sun" shape as well as the potatoes. Avoid soaking the semolina with too much sauce. Being steamed it is very tender and does not need too much sauce!
Phase 16
- Sprinkle with fresh parsley