Tunisia

Independence Day

Tunisia celebrates the anniversary of their Independence from France yearly every 20th of March. Tunisia is bordered by two African countries: Algeria (west) and Libya (southwest) and Mediterranean sea which surrounds the country on the northern and partly eastern part. It assumed the name of Kingdom of Tunisia after it gained independence from France in 1956 after more than seven decades (75 years) of having French protectorate status. It subsequently gained its republic status in June 25, 1957 with Habib Bourguiba as its first president. Tunisia is a member of the Arab League (AL) and the African Union (AU) but keeps close ties with members of the European Union (EU). Tunisia is known to have comprehensive laws that protect the rights of all women and its continuous repression against Islamic fundamentalists in the region.


Cous Cous

Serves 4

Ingredients:

  • 2 tablespoons oil
  • 1 medium onion diced
  • 1 large carrot for sliced
  • 1 small zucchini diced
  • 1 green pepper chopped
  • 1 can chick peas (drained and rinsed)
  • 2 cups vegetable or chicken broth
  • 3 tablespoons of tomato paste
  • 1 tablespoon harrisa
  • 1/4 cup raisins
  • 1/2 teaspoon each cumin, cinnamon and paprika
  • 2 cups shredded cooked chicken(optional)
  • Salt and pepper to taste
  • 2 cups cous cous
  • I like cherry tomatoes (optional)
  • If you like you can add some mint and lemon juice ( not common but cuts the heat)

Method:

Heat olive oil in a pot over medium heat, then add onions, zucchini and carrots. Stir the ingredients occasionally until onions become soft and translucent. Mix the green peppers, chick peas and raisins then cook for another 3 minutes.

Add the vegetable broth together with tomato paste, harrisa cumin, paprika,cinnamon, salt and pepper until mixture boils. Reduce the heat while adding the tomatoes and chickpeas. Slowly add the couscous while continuously stirring. Vegetables should remain tender. Cover pot and remove from heat. Let stand for five minutes then fluff couscous with fork. Serve with lemon juice and zest and mint.Add chicken for a great dinner.

Try with:

Celtia or Fat bird Sauvignon Blanc                  Bel Hana Wel Shefa !