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In Tunisia, couscous is usually spicy, made with harissa sauce, and served commonly with vegetables and meat, including lamb, fish, seafood, beef, and sometimes (in southern regions) camel. Fish couscous is a Tunisian specialty and can also be made with octopus , squid or other seafood in a hot, red, spicy sauce.
Whether you stuff it in a whole chicken, throw it on a salad or swap it in for rice, these tiny granules of semolina-based deliciousness are always an easy win. ... Read on for 20 couscous recipe ...
Masfouf—sweetened couscous, the Tunisian version of the Moroccan seffa. Makboubeh —tomato and pepper stew. Makloub —a folded-pizza sandwich, similar to a shawarma , made from pizza dough and filled with minced chicken, cheese, salad, harissa , mayonnaise and other sauces.
Prep time 10 minutes | Ready in 15 minutes | Serves 4 Ingredients ⅓ cup sliced almonds 2 tablespoons butter 1 small onion, finely chopped 1 teaspoon ground cumin ¼ teaspoon cinnamon ¼ teaspoon ...
Ras el hanout or rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt, Arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. [1] The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer. [2]
Using tongs, transfer the chicken to a rack set over a baking sheet and let drain for 20 minutes; reserve 2 tablespoons of the confit oil. 3. Meanwhile, increase the oven temperature to 400°.
5. Meanwhile, in a small bowl, whisk the lemon zest and juice with the remaining 1/2 tablespoon of thyme and the extra-virgin olive oil. Stir in the olives and mint and season with salt and pepper. Spoon the couscous onto plates and top with the chicken legs. Spoon the dressing over the chicken and couscous and serve right away.
Roast the chicken until a thermometer inserted in the thickest part of the thigh registers 180 degrees F, 45 to 50 minutes. Remove the chicken from the oven, take the lemon halves out of the cavity, and squeeze them over the chicken. Let the chicken cool for two minutes, then, pull the meat off in chunks.