Tunisian vegetable cuscous

Method

1. 1

   Soak 1 peeled onion and cut into small pieces in warm oil.

2. 2

   Add the tomato concentrate and red pepper, boil for a few minutes, then add 50 cl of water.

3. 3

   Add the drained chickpeas and 50 cl of water.

4. 4

   After 15 min, add the carrots and turnips peeled and cut in two or three, as well as the remaining onion.

5. 5

   Let simmer 45 min and add the potatoes.

6. 6

   Meanwhile, pour the couscous into a large bowl, add a little oil and 2 small cups of water. Rub between your palms to separate the grains.

7. 7

   Pour into the "keskes", on another saucepan filled with half boiling water on the fire, and cook for 20 min.

8. 8

   Once cooked, pour the couscous into a large bowl, sprinkle with the red sauce and decorate with the cooked vegetables.

Nutrition

calories

520 kcal

fatContent

14 g

fiberContent

12 g

sugarContent

8 g

sodiumContent

780 mg

proteinContent

18 g

cholesterolContent

0 mg

carbohydrateContent

85 g

saturatedFatContent

4 g

unsaturatedFatContent

10 g

Indicative values from the source, for the original recipe.

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