Tunisian Couscous
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Main dish
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Prep
30 min
Total time
30 min
Ingredients
Ingredients
- 2 2 piece(s) Sheep
- 1 1 piece(s) Chest(s)
- 6 6 Merguez
- 1 1 Onion(s)
- 4 4 Navet(s)
- 4 4 Carrots
- 2 2 Green pepper(s)
- 4 4 Courgette(s)
- 75 75 c White Bean
- 1 1 box(s) Chickpeas
- 1 1 box(s) Peas
- 3 3 box(s) Tomato concentrate
- 4 c. à café 4 c. coffee Harissa
- Large salt
- 1 1 package(s) Soule
Method
- 1
Add the pieces of sheep to the olive oil.
- 2
Meanwhile, wash and cut the vegetables into quarters.
- 3
Put the tomato concentrate with the meat, mix well.
- 4
Add water until the meat is covered and boil for a few minutes.
- 5
Add vegetables (except zucchini), chopped onion, salt and harissa. Mix well.
- 6
1 hour before serving the couscous, prepare the semolina.
- 7
In a bowl, put the semolina and 3 glasses of salt water, let swell 10 min.
- 8
Stir the meal and put a fillet of olive oil, mix.
- 9
Then start by snorting in a couscousier.
- 10
As soon as the steam escapes, remove and wet again with a little water.
- 11
Don't forget to put the zucchini in the pot right now.
- 12
Emit the couscous and put it back on for a second time.
Nutrition
- calories
- 680 kcal
- fatContent
- 28 g
- fiberContent
- 10 g
- sugarContent
- 8 g
- sodiumContent
- 950 mg
- proteinContent
- 38 g
- cholesterolContent
- 140 mg
- carbohydrateContent
- 78 g
- saturatedFatContent
- 12 g
- unsaturatedFatContent
- 16 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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