Couscous is Tunisia’s national dish

Lea Hogg


During my meeting this week with the newly appointed Ambassador of the Republic of Tunisia Her Excellency Zohra Ladgham, she mentioned that in Tunisia they like to use

a mix of both ‘fresh and dried grapes’ [raisins frais et de raisins secs] with couscous, popular as a side with grilled meats or fish

and here is my recipe featured on TV yesterday:

2 cups spelt couscous
2 tablespoons olive oil, divided
1/2 cup grapes
1/2 cup Pomegranate
1/4 cup chopped fresh mint
3 tablespoons fresh dill (2 for mixing, 1 for garnish)
1 all natural stock cube
1/4 cup Turkish raisins
1/4 teaspoon mixed spice
1/2 teaspoon sea salt
1 teaspoon lemon zest
1 teaspoon fresh Lemon juice
1 spoon finely sliced onions, fried in a teaspoon of good oil until they are lightly caramelized
just enough water to soak the couscous
freshly ground pepper

Soak the couscous in just…

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About narhvalur

Environmentalist, Animal Lover, Birder,Equastrian
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