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A Weekday Menu Recipe


Tunisian Couscous     Veg HT  ACC  Tunisian  20mins

Tunisian name: Mhammes Bet-Tsoum

Serves 4        Hot  Vegetables  Vegetarian   Vegan  Accompaniment  Dairy Free  Eggless Tunisia Nth Africa North African

3 tbsp Olive Oil
6 cloves of garlic, crushed
4 Red Capsicums (Sweet Peppers), chopped
1 teasp Caraway seeds
1 teasp Harissa
Boiling Water
400g/14oz Couscous


1. Place the couscous in a large mixing bowl and pour in enough boiling water to cover by 12mm/1/2 inch. Cover tightly and leave for 10 minutes at which point check to see that it is cooked and that the water has been absorbed. It is ready when soft and aerated. If it isn't quite cooked, add a little more boiling water if necessary, stir gently, re-cover and leave for a few more minutes.

2. Meanwhile, heat the oil in a frying pan, add garlic, peppers and seasonings and sauté over a medium heat for 5-8 minutes, stirring from time to time.

3. Once the couscous is cooked, add the contents of the frying pan to the couscous and mix well. Serve hot.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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