Put the chickpeas soak the day before the preparation of couscous.
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| Ingredients to make the best Tunisian couscous: |
| For 4 people :: 500 gr of mere 2 Green Guts 300 gr of cabbage 300 gr of zucchini 200 gr of potatoes 500 gr of fine semolla 1 onion 500 gr of peeled tomatoes 50 gr of ground cumin 2 Fresh Cebollets 1 Red Gut 50 gr of Harissa 20 gr of Salada butter 25 cl of olive oil salt black pepper 50 gr of paprika |
Ingredients to make the best Tunisian couscous:
2. Pour in the pan of the cuscusera 20 cl of extra virgin oil of olive. Safety for about 10 minutes the onion cut into slices and 300 gr. of peeled and crushed tomato.
3. Add the Harissa and the paprika, incorporate the rest of the peeled tomato (whole), the mogy potatoes and the chickpeas previously soaked and cover with two liters of water leading it to a boil.
4. The semolina comes out and pour into it the rest of the olive oil, amasela adding a few drops of water. Let stand about 5 minutes. Knead it again and pogala at the Coator of the Cuscusera.
5. Add to the casserole the cabbage party in two pieces, the cut zucchini, the fresh scallions, the green and red chillies.
6. Sazone the slices of mero with salt, pepper and cumin. Put them in the broth and let them cook for 15 minutes.
7. Add the salty butter to the semolina and mix.
8. Have the cuscous in a fountain and pour the broth above.
