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| Tunisian Couscous |
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| In a big soup pot put chicken pieces, humus and water. Bring to a boil and turn on low. Cook covered for 40 minutes. Add the rest of the ingredients including the meatballs. Cover and cook on a very low boil for another 1 1/2 hours. Prepare Couscous according to package directions. Serve the soup over the prepared couscous adding as much or as little liquid desired. To prepare meatballs; Mix all of the meatball ingredients in a bowl together using your hands. Form golf ball sized meatballs and drop into soup when called for. NOTES; I personally prepare the Couscous from the dry semolina as they do in Morocco and the Middle-East. This requires a double Couscous pot where the couscous is steamed over the soup and pushed through a seive. If anyone desires the directions and ingredients for this process email me at; [email protected] I will be happy to help you make the perfect traditional Couscous in the traditional way :) |
| 2 packages Couscous 10 C water 1 C humus ( soaked in water for at least 12 hours ) 1 chicken ( cut into pieces ) 3 Celery sticks ( cut into 2" sticks, leaves and all ) 2 zucchini ( sliced ) 4 carrots ( sliced ) 4 small potatoes ( peeled and halved ) 3 onions ( fourthed ) 6 garlic cloves ( halved ) 3/4 C cilantro ( chopped ) 4 T tomato paste 2 t paprika 2 t chili flakes 2 t salt 1/2 t pepper 1/2 t curry powder Meatballs; 1 pound ground beef ( 1/2 kilo ) 1/2 t crushed garlic 2 T onion ( grated ) 1/4 C dry couscous 1/2 t salt 1/4 t pepper 1 t chili flakes ( optional ) |