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Vegetarian Tunisian couscous
Vegetarian Tunisian couscous
Here is a traditional Tunisian couscous recipe:
Ingredients for the semolina:
500g medium semolina
Water
Salt
Ingredients for the sauce:
400g of vegetable Merguez
2 onions, chopped
2 cloves of garlic, crushed
2 carrots, cut into slices
2 zucchini, cut into rounds
2 potatoes, cut into cubes
1 red pepper, cut into strips
1 green pepper, cut into strips
400g canned crushed tomatoes
2 tablespoons of tomato paste
2 tablespoons of olive oil
1 teaspoon of turmeric
1 teaspoon of paprika
1 teaspoon of cumin
Salt and pepper, to taste
Harissa (optional, to serve)
Fresh cilantro or parsley, chopped (to garnish)
Instructions :
Preparation of the semolina:
In a large salad bowl, pour the semolina.
Add a little salted water and mix with your hands to moisten the semolina.
Let it sit for about 10 minutes, then work the semolina with your hands to loosen it and aerate the grains.
Repeat this process until the semolina is well aerated and light.
Place the semolina in the top of the couscous maker and steam it for about 30 minutes, stirring occasionally to prevent it from sticking. Reserve.
Preparation of the sauce:
In a large saucepan or couscous maker, heat the olive oil over medium heat.
Add the onions and garlic, and sauté until golden.
Add the crushed tomatoes, tomato paste, spices (turmeric, paprika, cumin), salt and pepper. Mix well.
Pour in enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally.
Add the carrots, zucchini, potatoes and peppers to the sauce. Continue cooking for another 30 minutes, or until the vegetables are tender.
Vegetable merguez
Ingredients :
200g cooked and drained chickpeas
200g cooked and drained lentils
1 onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon of cumin powder
1 teaspoon of paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to your spiciness preference)
Salt and pepper, to taste
2 tablespoons flour (can be chickpea flour for a gluten-free version)
Olive oil (for cooking)
1 Spoon of Food color orange (This orange coloring is composed of paprika and carrot concentrate)
Instructions :
In a food processor, blend the cooked chickpeas and lentils until coarsely smooth.
Add the onion, garlic, spices (cumin, paprika, ground coriander, cayenne pepper), salt, pepper and flour. Mix well to combine all the ingredients. The texture should be sticky enough to form sausages.
Using your hands, form sausages of desired size and shape with the mixture.
In a pan, heat a little olive oil over medium heat. Add the vegetable sausages and cook for about 5 minutes on each side, until nicely browned and heated through.
Once cooked, serve the vegetable merguez hot with your favorite accompaniments, such as pita bread, salad, grilled vegetables or mint sauce.
These plant-based merguez are rich in plant-based protein and spicy flavors, perfect for those looking for a vegetarian or vegan alternative to traditional sausages. Enjoy your food !
Serve :
Arrange the semolina in a large serving dish.
Arrange the merguez and vegetables on the semolina.
Garnish with fresh cilantro.
Serve hot, accompanied by harissa for those who like spicy dishes.
This Tunisian couscous is a delicious and comforting dish, perfect for sharing a meal with family or friends. Enjoy your food !
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Vegetarian Tunisian couscous
Here is a traditional Tunisian couscous recipe:
Ingredients for the semolina:
500g medium semolina
Water
Salt
Ingredients for the sauce:
400g of vegetable Merguez
2 onions, chopped
2 cloves of garlic, crushed
2 carrots, cut into slices
2 zucchini, cut into rounds
2 potatoes, cut into cubes
1 red pepper, cut into strips
1 green pepper, cut into strips
400g canned crushed tomatoes
2 tablespoons of tomato paste
2 tablespoons of olive oil
1 teaspoon of turmeric
1 teaspoon of paprika
1 teaspoon of cumin
Salt and pepper, to taste
Harissa (optional, to serve)
Fresh cilantro or parsley, chopped (to garnish)
Instructions :
Preparation of the semolina:
In a large salad bowl, pour the semolina.
Add a little salted water and mix with your hands to moisten the semolina.
Let it sit for about 10 minutes, then work the semolina with your hands to loosen it and aerate the grains.
Repeat this process until the semolina is well aerated and light.
Place the semolina in the top of the couscous maker and steam it for about 30 minutes, stirring occasionally to prevent it from sticking. Reserve.
Preparation of the sauce:
In a large saucepan or couscous maker, heat the olive oil over medium heat.
Add the onions and garlic, and sauté until golden.
Add the crushed tomatoes, tomato paste, spices (turmeric, paprika, cumin), salt and pepper. Mix well.
Pour in enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally.
Add the carrots, zucchini, potatoes and peppers to the sauce. Continue cooking for another 30 minutes, or until the vegetables are tender.
Vegetable merguez
Ingredients :
200g cooked and drained chickpeas
200g cooked and drained lentils
1 onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon of cumin powder
1 teaspoon of paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to your spiciness preference)
Salt and pepper, to taste
2 tablespoons flour (can be chickpea flour for a gluten-free version)
Olive oil (for cooking)
1 Spoon of Food color orange (This orange coloring is composed of paprika and carrot concentrate)
Instructions :
In a food processor, blend the cooked chickpeas and lentils until coarsely smooth.
Add the onion, garlic, spices (cumin, paprika, ground coriander, cayenne pepper), salt, pepper and flour. Mix well to combine all the ingredients. The texture should be sticky enough to form sausages.
Using your hands, form sausages of desired size and shape with the mixture.
In a pan, heat a little olive oil over medium heat. Add the vegetable sausages and cook for about 5 minutes on each side, until nicely browned and heated through.
Once cooked, serve the vegetable merguez hot with your favorite accompaniments, such as pita bread, salad, grilled vegetables or mint sauce.
These plant-based merguez are rich in plant-based protein and spicy flavors, perfect for those looking for a vegetarian or vegan alternative to traditional sausages. Enjoy your food !
Serve :
Arrange the semolina in a large serving dish.
Arrange the merguez and vegetables on the semolina.
Garnish with fresh cilantro.
Serve hot, accompanied by harissa for those who like spicy dishes.
This Tunisian couscous is a delicious and comforting dish, perfect for sharing a meal with family or friends. Enjoy your food !