Couscous (granula semolina) is the national dish of Tunisia. It can be prepared in a dozen different ways.
Here is a sampling of a recipe from the region of Djerba, a touristic city located in the south of Tunisia.
· 1.6 kg (3 ½ lbs) fish fillet |
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Pour the oil into the bottom of the couscoussier (a special kind of double boiler with holes so steam rises to cook the grains). Still in the bottom of the pot, sweat a portion of the minced onions and garlic. Add the tomato concentrate, harissa and fill the couscoussier full with fish stock. Bring to a boil. Sprinkle the couscous with water and work the grains between your fingers. Let the grains swell.
Mix pieces of fish, spinach, parsley, onion, harissa, olive oil and a bit of tomato concentrate to season. Place the mixture in the bottom portion of the couscoussier. Meanwhile, place the top of the couscoussier over the bottom. In order to keep vapour from escaping, knot a wet towel sprinkled with floor around the seal between the tow chambers.
Place the couscous in the upper portion of the couscoussier, and let steam 20 minutes. When the fish has finished cooking, move the couscous onto a large platter and gently separate the grains with your fingers. Then moisten the grains with lightly salted water.
Place the potatoes, carrots, turnips, zucchini, squash and peppers in the bottom of the couscoussier and cook for 20 minutes or until tender.
Meanwhile, return the couscous to the upper portion of the couscoussier and steam. Just before serving, moisten the couscous with butter and a bit of reserved juices from the cooking.
Place the couscous on a platter or tebsi (Tunisian dish). Arrange the vegetables and fish over the couscous. Serve with hot sauce if desired.
Serves 4 to 6.
Tunisian olive oil origin \ O. N. H. Tradition \ Quality & Packaging \ Export experience
