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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