How Tunisian couscous works

Couscous or couscous is an old meal originating in the Maghreb country

especially in Morocco, Algeria and eastern Libya, which can be prepared from wheat flour or maize and has multiple cooking methods; Whether in meat, milk, vegetables, sugar or butter and other preparation methods, according to your wishes and occasions.

Couscous is not only famous in the Maghreb, it is common in North Africa, Italy as well as France, it is one of the French people's favourites.

For the Arab country of Mashreq, the couscous was not an innovative recipe, it is very similar to the manicure. We'll give you a few ways to do couscous, try them and share your opinion.

Couscous Amounts

• 500 grams couscous

• 2 onion beads, chopped

• 2 zucchini beads, diced chopped

• 1 kg meat, large cube clip

• 2 large green pepper beads, diced chopped

• 2 potatoes, diced pieces

• Black pepper, as desired

• Salt, as desired

• Bharat, as desired

• 1 tbsp slash

• 30 g ghee or butter (as desired)

• 3 tbsp tomato paste

• 100 grams soaked hummus

• 1⁄4 Cup Oil, Cooking

Couscous amounts for 2 people

• 200 grams couscous

• 1 onion bead, chopped

• 1 Cosa bean, diced chopped

• 300 grams meat, large cube clip

• 1 grain green pepper, diced chop

• 1 potato grain, diced chop

• Black pepper, as desired

• Salt, as desired

• Bharat, as desired

• 1⁄2 tablespoon suction

• 15 g ghee or butter (as desired)

• 2 tbsp tomato paste

• 35 grams soaked hummus

• 1⁄4 Cup Oil, Cooking

Couscous amounts small quantity and small amount

• 150 grams couscous

• 1 small onion bead, chopped

• 1 Cosa bean, diced chopped

• 250g meat, large cube clip

• 1 grain green pepper, diced chop

• 1 potato grain, diced chop

• Black pepper, as desired

• Salt, as desired

• Bharat, as desired

• 1⁄3 tablespoon suction

• 2 teaspoons ghee or butter (to taste)

• 2 tbsp tomato paste

• 50g chickpea, soaked

• 1⁄8 Cup Oil, Cooking

Couscous amounts for four people

• 350g CXX

• 1⁄2 1 onion beads, chopped

• 1⁄2 1 Cosa bean, diced chopped

• 600g meat, large cube clip

• 2 green pepper beads, medium, cubed chop

• 2 potatoes, medium size, diced chop

• Black pepper, as desired

• Salt, as desired

• Bharat, as desired

• 3⁄4 tablespoon suction

• 20 g ghee or butter (as desired)

• 2 tbsp tomato paste

• 65 grams soaked hummus

• 1⁄4 Cup Oil, Cooking

Vegetable couscous broth

1. Heat the olive oil in a big saucepan over medium heat.. Add garlic, ginger, onion, carrot, celery, turmeric and pepper to the saucepan and stir well. Keep cooking until the onions soften, for 3-5 minutes
2. Add stock, couscous, rosemary, thyme and chicken to the pot and stir in the mix
3. Bring to a boil, reduce the heat and cook simmer for 20-30 minutes.
4. Taste the broth and set the seasoning to your liking

Amounts of couscous authority's modus operandi

• 200 grams cooked couscous

• 1 grain of yellow pepper, sliced with small cubes

• 1 red pepper grain, sliced small cubes

• 2 beads option, sliced small cubes

• 2 tomatoes, sliced small cubes

• 1 white onion bead, chopped

• 1⁄3 cup lemon juice

• 1⁄4 cup raisin

• 2 tbsp parsley, roughly chopped

• 2 tbsp mint, roughly chopped

• Salt to taste

• Black pepper to taste

• 1⁄4 cup olive oil

How couscous salad works

1. In the salad bowl, add the couscous, turkey pepper, patterns, onions, cucumbers, parsley, mint and raisins
2. Sprinkle with salt and pepper, as you like, add lemon juice and olive oil. Stir the salad well using your hands
3. Enter the chiller salad for several hours before serving