Tunisian Vegetable Couscous RecipeOrigin: Tunisia Period: Traditional |
Ingredients:
1kg couscous 
Tunisian Vegetable Couscous Preparation:Method:Rinse the chickpeas and set in the saucepan part of a steamer. Add 3l of water and bring to a boil. Remove any froth as it raises to the surface then add the onion, garlic and spices. Prepare the vegetables and cut into roughly equal-sized pieces. Chickpeas in Europe an the US are not as fresh as they are in Africa (there they will typically take 40 minutes to cook) and you may need to simmer them for 90 minutes or more, until soft. The root vegetables will take 30 minutes to cook and you should add the carrots and turnips (along with the harissa) half an hour before the chickepeas are done. Fifteen minutes later add the remainder of the vegetables as well as the salt, and raisins (reserve the broad beans). About 8 minutes before the end of the cooking time add the broad beans, parsley and coriander. As soon as the second batch of vegetables has been added oil and butter a bowl and place the couscous to steam. Once the couscous is ready spoon onto a large serving tray. Make a well into the centre of the couscous and ladle the vegetables into this. Garnish with toasted, slivered, almonds if desired. |
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