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 fennel leaves (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 enough hot water mixed with the all natural stock cube, until the couscous is barely covered.
Fluff the grains with a fork and add the other ingredients, leaving the lemon juice, olive oil and fresh herbs to add last.
Toss until the ingredients are well mixed and garnish with more dill.
And the recipe in Maltese via INEWS