Couscous is Tunisian unofficial national dish. But it's more than just a staple food: for many families preparing and eating couscous is a ritual and a tradition that binds the generations together. In many ways, couscous is to Tunisia what pasta is to Italy it's not just food to put on the table, it's a centerpiece of family life.
Ingredients
4-6 Chicken Thighs (or legs depending on your preference)
3 Medium potatoes peeled and cut into four
1 Can Chickpeas, drained
1 cup peas fresh or frozen (or broad beans or a mix of both)
2 medium onions sliced
2 cloves of garlic, chopped finely
1 tbsp tomatoe puree
2 tsp harrissa paste
1 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp Tumeric
1 tsp Cumin
1 tsp Corriander
1ltr Water
1 chicken stock cube
Olive Oil
500g medium couscous
Optional (Whole large green chillies)
Large saucepan which will fit a colander or steamer on top tightly.
To prepare the sauce, fry the chiken with the onion in the olive oil in the lower part of the keskes
this is keskes
for a few minutes. After the meat is browned, add the chickpeas, salt and black pepper, tomato paste, harissa, the kale, the carrots and the peppers. Add 500mls of water, bring to the boil and simmer for 10 minutes. Add the remaining vegetables and continue to cook.
Once the sauce is preparing, put the couscous in the upper pot of the steamer and place over the sauce. Leave for 20 minutes to allow the couscous to absorb the steam. The couscous should be sprinkled with water and fluffed up (by hand if it is not too hot) every few minutes, to remove any clumps. Add the dried fruit to the sauce and return the couscous to steam for a further 5 minutes.
Once the couscous and the vegetables are cooked, put the couscous in a large bowl and blend it with a tablespoon of olive oil or butter. Mix the sauce with the couscous to get a nice red combination. Season and serve in a large communal bowl
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