Vegetable Couscous – Tunisia

Regional variations and couscous traditions of individual families contribute to a wide variety of preparation options, which are equally dependent on a family’s financial means. Meat can often only be served on special occasions.

The most important operation in the preparation of a couscous dish is the steaming of couscous-grits over a clear soup (mutton or beef broth, but also chicken or vegetable soup).

Chickpeas and raisins are often added to the clear soup, as well as saffron, or sweet paprika and cayenne bell pepper. Sweet couscous is eaten as a dessert. Preparing couscous is very simple, but quite time-consuming, although in the meantime couscous semolina is available almost everywhere: in the past, the semolina itself had to be prepared, which required a lot of experience. For this purpose, wheat of the desired thickness was ground in a mill. In a large wooden bowl (“kesra”), finely ground wheat flour was added to the grains, while the couscous was moved by hand.

Slowly, a fine layer of flour settled around the ground grains, which ensured that the wheat did not stick together during steaming. For the preparation of couscous is usually essential couscous cooking pot: it consists of two parts and is closed with a lid. The lower part is large and holds several l, the bottom of the upper (“keskes”) consists of a s

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