Tunisian Scented Couscous with Vegetables RecipeOrigin: Tunisia Period: Traditional |
Ingredients:
For the Couscous: 
Tunisian Scented Couscous with Vegetables Preparation:Method:Add the stock o a pan and keep hot on a low flame. Meanwhile, add the olive oil to a pan. When hot stir-in the mustard seeds and fry until they begin to splutter and pop. Add the cinnamon, cloves, cumin, black pepper, cardamom, fennel seeds, ginger, cloves and garlic to the oil and stir to combine. Stir-fry for about 30 seconds then add the couscous and stir to coat in the aromatic oil. Stir-in the salt and hot stock, take the pan off the heat and set aside to finish cooking. As the couscous cooks add oil to a pan. Stir-in the courgette and fry for 3 minutes then add the leek and potatoes and fry for 3 minutes more, or until the courgettes and potatoes begin to turn a golden brown. Add the tomato and tomato purée and harissa along with 60ml water. Bring to a brisk simmer and cook for 5 minutes. Fluff the couscous with a fork, turn onto a serving plate and arrange the vegetables on top. Serve immediately. |
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