Tunisian vegetable cuscous

Ingredients

For 4 servings

• •500 g 500 g Couscous fin
• •4 4 Carrots
• •200 g 200 g Chickpeas
• •1 1 Red pepper(s)
• •3 3 Potatoes
• •3 3 Navet(s)
• •3 3 Onions
• •3 c. à soupe 3 Tbsp Tomato concentrate
• •7 c. à soupe 7 tablespoons Olive oil
• •2 l 2 l Water
• •1 c. à soupe 1 tbsp Salt

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.