Tunisian Couscous Recipe
Couscous is granules of semolina that are steamed and served. This dish is popular in Tunisia, Algeria, Morocco, Libya, and Mauritania. Each country prepares couscous differently. In Tunis, the couscous is usually steamed and served with meat, vegetables, and chickpeas and is typically spicy.
The color of the couscous is generally orange to red depending on the amount of meat broth and harissa that is added to it.
5 tablespoons olive oil
2 cloves garlic, minced
1 1/3 cups couscous
1 teaspoon ground cumin
1/4 teaspoon cayenne
3/4 teaspoon salt
1 cup tomato juice
1 cup water
1 pound mild or hot Italian sausages or a combination
1 tablespoon lemon juice
1 tomato, diced
1/2 cup chopped cilantro (optional)
In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and 1/2 teaspoon of the salt to the pan. Cook, occasionally stirring, until the couscous starts to brown, about 3 minutes. Stir in the tomato juice and water. Bring to a simmer. Cover, remove from the heat, and let stand 5 minutes. Transfer the couscous to a platter, large glass, or stainless-steel bowl to cool.
Meanwhile, light the grill or heat the broiler. Coat the sausages with 1/2 tablespoon of the oil. Grill or broil the sausages, turning occasionally, until completely cooked through about 10 minutes. Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.
Toss the cooled couscous with the lemon juice, the remaining 3 1/2 tablespoons oil and 1/4 teaspoon salt, and the tomato. Top with the sliced sausages and the cilantro.
Serving: 1Serving | Calories: 713kcal | Carbohydrates: 112g | Protein: 27g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 364mg | Potassium: 3101mg | Fiber: 10g | Sugar: 23g | Vitamin A: 60806IU | Vitamin C: 88mg | Calcium: 204mg | Iron: 8mg
Disclaimer: The views, thoughts, and opinions expressed in the blog post belong solely to the author, and not necessarily to the organisation, blog owner and/or management. The blog owner and management take no responsibility for the material's authenticity and/or accuracy.