Internet has been down this past week, so this entry is a little late, but I want to let you all know I’m one step closer to making you all really good Tunisian couscous when I return home!
I went to my friends house last weekend where I spent the entire day observing her mom in the kitchen, eating, watching TV, watching my friend’s wedding videos, and eating (actually the eating never really stopped).
When a Tunisian refers to couscous, they aren’t just referring to the granules of semolina, they’re talking about the spicy stew that goes on top of the steamed pasta as well. Actually they use a special pot where you can cook the stew in the lower half and steam the couscous in the upper section.
Luckily my friends mom only used two large wooden spoons of chili powder in this couscous, I really don’t think my stomach could have handled the four spoonfuls she usually uses. It was still spicy but very, very good. Much better than what I’ve tried in restaurants.