For my return I reveal to you a traditional recipe, it is besides the Tunisian dish that I prefer ... A particular couscous but full of flavors. You can put fennel leaves or carrots even flat parsley. We eat it with olives. A pure delight.
To achieve it, you need:
Olive oil, 4 green peppers (take sweet peppers so that it does not sting too much), 2 onions, 2 tomatoes, 2 tablespoons of tomato paste, 1 half and a half head, 5 dried red peppers, salt, black pepper, tabel karwiya, 1c red pepper powder (it's up to you).
2 bowls of semolina with couscous, leaves of 3 fennel.
• Cut the fennel leaves and wash them several times with plenty of water.
• Boil water in the couscous pot.
• Put the couscous in a large dish, a little salt and a drizzle of olive oil, mix by hand, wet with a little water and grind it by hand so that there are no pellets. Then put the couscous in the basket of couscous and let it cook.
• Meanwhile, put the dry peppers in water, then crush them in a mortar and repeat the same operation with the garlic (crushing it with the karwiya tabel), if you do not have mortar, chop with a knife.
• Cut the green peppers, onion, tomatoes. In a Dutch oven, pour a bottom of olive oil, put in the green peppers, when they begin to cook put the onion, then the tomatoes. Add the tomato paste, then the garlic, the dried red peppers, salt and pepper. Cook a little bit by gradually adding water so that the tomato concentrate loses its acidity. Then add the red pepper powder, then water, not too much because the vegetables are already cooked, just enough to boil the sauce for about ten minutes until it gets a texture neither liquid nor thick, to you manage.
• While the sauce is cooking, put the couscous back in the large dish, mix it with a spoon then add the fennel leaves, if necessary add a little water to wet the couscous and mix by hand. Then put the couscous to cook.
• Once the couscous is cooked, pour it into the dish, cool it by mixing with a spoon then pour a spoonful of sauce for taste and see if you should add salt or not. If need be, salt the sauce. Then pour over the couscous and mix.
• All you have to do is serve with good olives.