Popular Recipes From Tunisia

Couscous, Farka, and beyond

Couscous Stew

Ingredients:
400g ripe tomatoes
550ml chicken stock
200g baby carrots
1 bunch spring onions, cut into 5cm lengths
50g cooked chickpeas
50g raisins
350g boned and skinned chicken thighs, sliced into 1cm wide strips
1/4 tsp coriander seeds
2 tbsp Harissa
30g fresh parsley, roughly chopped
700ml boiling water
300g couscous
4 garlic cloves, peeled

Method:

In a large pot combine the tomatoes and chicken stock. Bring the mixture to a boil over high heat then add the carrots, spring onions, chickpeas, raisins, chicken, parsley, garlic and harissa. Return the mixture to the boil, cover and reduce to a simmer and cook for 10 minutes.

Meanwhile, pour the boiling water over the couscous in a large mixing bowl. Cover and set aside for 5 minutes. Fluff the couscous with a fork and spoon into serving bowls. Ladle the stew and broth over the top and serve immediately.

Mzoura - Tunisian Spiced Parsnips

Ingredients:

900g small parsnips, peeled and sliced
3 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp harissa
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp honey
160ml vegetable stock
salt and black pepper, to taste
chopped coriander (cilantro) leaves, to garnish

Method:

Bring a pan of lightly-salted water to a boil. Add the parsnips and cook for about 8 minutes, or until almost tender. Drain well and set aside. Meanwhile, heat the oil in a frying pan and use to fry the onion and garlic for about 10 minutes, or until nicely browned. Add the harissa and spices. Fry for 2 minutes then add the parsnips and all the remaining ingredients. Cook for 10 minutes more, stirring frequently then transfer to a warmed plate, sprinkle with coriander and serve.

Farka - Couscous Breakfast

450g couscous
640ml water
100g sugar
60ml vegetable oil
210g chopped mixed nuts, toasted (eg almonds, hazelnuts, walnuts, pine nuts, pistachios)
240g pitted dates, chopped
480ml scalded milk
sugar to serve

Method:

Place the couscous in a bowl, combine the water, sugar and oil in a pan and bring to a boil. Stir to ensure the sugar is completely dissolved then pour over the couscous. Stir well to combine then cover the bowl and set aside to stand for 10 minutes.

After this time fluff the couscous with a fork to separate the grains before adding the nuts and dates and stirring to combine. Transfer the mixture to a dish about 33 x 22 x 5cm in size then cover and set aside to cool completely.

Once cold transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until heated through. Spoon into serving bowls and serve accompanied by a jug of hot milk and a bowl of sugar.

Tunisian Lentil Soup Recipe Ingredients:

2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
175g green lentils
1.5l water
3 medium carrots, diced
2 celery sticks, chopped
2 potatoes, peeled and diced
salt and black pepper, to taste
half a bunch of coriander, chopped
lemon juice, to taste

Method:

Add the lentils to a pan of water. Bring to a boil and continue boiling for 10 minutes then drain the lentils and set aside.

Add the oil to a pan and use to fry the onions, veal and garlic, stirring frequently, until the onions have softened (about 5 minutes). Add the spices and continue frying, stirring constantly, until they become fragrant (about 3 minutes) then add the lentils and water. Bring to a boil and skim any fat from the surface. Reduce to a simmer and partly cover the pot. Continue cooking for about an hour, or until the meat is tender.

Add all the remaining vegetables, return to a simmer and continue cooking for a further 35 minutes. Adjust the seasoning then stir-in the coriander, add lemon juice to taste and serve ladled in warmed soup bowls.