Thursday Thirteen - Recipe! 13 Ingredients for Tunisian Couscous

Welcome to the Thursday Thirteen for December 13th, 2012!





This week, I offer a recipe of my own creation, which just happens to have 13 ingredients.  A few years ago (before all of the current turmoil), my daughter and I vacationed in Tunisia for a week, and I went absolutely mad for the couscous they prepared there. When I returned to the States, I went on a mission to recreate the couscous I had eaten there; and after multiple attempts, I finally got the flavour just right! Enjoy~

 

 

 

 

 

  Colette's Tunisian Couscous



  1. Olive oil
  2. 1 Onion, chopped into large pieces
  3. 6 chicken thighs
  4. 4 tbsp. Tomato paste
  5. 2 large potatoes
  6. 1 cup baby carrots
  7. 1 tbsp. harissa  (can substitute other chili paste or chili powder)
  8. ½ tbsp. cinnamon
  9. ½ tbsp. cumin
  10. ½ tbsp. paprika
  11. 1 tsp. salt
  12. 1 tsp. pepper
  13. 2 c. uncooked couscous (quick-cooking)

 In a large pot or Dutch oven, sauté onion in olive oil until slightly soft.  Add chicken thighs and brown on each side.  Add 1cup water and tomato paste.  Boil for 15 minutes.  Cut potatoes into large chunks.  Add potatoes, carrots, and 4 ½ cups water.  Add harissa and spices, and stir well.  Bring to a boil, then simmer 45 minutes until vegetable are tender.

Prepare couscous in a separate pot:  Bring to boil 1½ cups water mixed with 1 cup of sauce from the chicken and vegetables. Remove from heat and stir in couscous.  Cover for five minutes, then fluff with fork.

Place cooked couscous in a large serving dish.  Stir sauce from Dutch oven into couscous to desired consistency.  Arrange vegetables and chicken on top and serve.






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Comments

  1. Wow!! looking delicious to me.I would definitely try this at my home.
    Couscous recipes

    ReplyDelete

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