Tunisian couscous-my way (Vegan). In Tunisia, we often cook it on Eid Al Adha day. Tunisian couscous my way Any veggie that you happen to have in the fridge can be used :D. Add tomatoe puree, spices and harissa and coat the onions in the spicey mixture and add the chicken pieces and stir to cover chicken and cook for a further two minutes beiung careful not too burn the spice mixture.
Tunisian Vegetable Soup With Harissa Recipe. Japanese vegetarian or vegan cuisine based on Buddhism. It's soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. You can have Tunisian couscous-my way (Vegan) using 16 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tunisian couscous-my way (Vegan)
You need 1 of + 2 yellow onions.
Prepare 1 of veggie soup square.
Prepare 100 g of couscous.
You need 100 g of fresh spinach or other leafy greens.
It’s 70 g of golden raisins.
It’s 3 tbsp of tunisian spice mix.
You need 4 of yellow peppers.
It’s 2 of fresh tomatoes.
Prepare 6 tbsp of tomatoe puree.
It’s to taste of Salt.
You need of Oregano to tast.
Prepare 1 of eggplant.
You need 4 of carrots.
Prepare 3 of potatoes.
You need 6 tbsp of olive oil.
You need 2 tbsp of sunflower oil.
Basically, no animal-derived foods are used in this soup. See great recipes for Leafy Kale (Kale leaf mallum), Chicken leafy vege soup too! Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya.
Tunisian couscous-my way (Vegan) instructions
Peel the onions and cut one of them in little squares. Start frying this onion on the sunflower oil and when it starts to get transparent add the spinach ot other leafy greens and add the tomatoe puree. Cook until the spinach becomes soft. Then add 4 cups of water..
Add the tunisian spice mix, add the peeled veggies: cut the potatoes into big squares, cut the carrots into 4 pieces, cut the eggplant in big squares, cut the tomatoe in big squares too..
Also add those onions that we left in one piece at the beginning. Also add the soup square and the yellow peppers cut into slices.Add the oregano and salt to taste..
Next take the "upper part" of the couscous cooking pot and add the couscous, pour a mugful of hot water on it and add the olive oil. Stir to combine..
Also stir the veggies in the down part of pot also. Put the top part on top of down part and steam the couscous till soft..
Stir both parts of pot from time to time and add more hot water to couscous if it seems dry..
Serve the veggie sauce on top of couscous and also add raisins on top. Let me know if you tried this recipe..
Tunisian couscous is one of the countless variations of this delicious and versatile dish. It is thought that the original name of couscous (Arabic: كسكس) could have come from the Arabic word kaskasa, which means 'to pound in small. A quick, versatile way to prepare couscous with summer vegetables — zucchini, yellow squash, and bell peppers, with mushrooms and chickpeas. This fragrant dish is seasoned with smoky paprika, cardamom, and orange zest. A staple Algerian, Moroccan, Tunisian, Middle Eastern, and Mediterranean ingredient, couscous is a healthy alternative when rice or pasta fatigue sets in.
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