Ingredients to make The Best Tunisian Couscous:
- for 4 people:
- 500 grams of grouper
- 2 green chilies
- 300 grams of cabbage
- 300 gr of courgettes
- 200 grams of potatoes
- 500 gr of fine semolina
- 1 onion
- 500 gr of peeled tomatoes
- 50 gr of ground cumin
- 2 fresh chives
- 1 red chili
- 50 gr of harissa
- 20 gr of salted butter
- 25cl of olive oil
- Salt
- black pepper
- 50 gr of paprika
How to make The Best Tunisian Couscous:
- Soak the chickpeas the day before preparing the couscous.
- Pour 20 cl of extra virgin olive oil into the couscous pan. Sauté the sliced onion and 300 gr. peeled and crushed tomato
- Add the harissa and paprika, add the rest of the peeled tomato (whole), the peeled potatoes and previously soaked chickpeas and cover with two liters of water, bringing it to a boil.
- Salt the semolina and pour the rest of the olive oil into it, knead it by adding a few drops of water. Let stand about 5 minutes. Knead it again and put it in the couscous strainer.
- Add to the casserole the halved cabbage, the cut courgettes, the fresh chives, the green and red chilies.
- Season the grouper slices with salt, pepper, and cumin. Put them in the broth and let them cook for 15 minutes.
- Add the salted butter to the semolina and mix.
- Arrange the couscous in a bowl and pour the broth over it.
