Making something you’ve never made before for guests is always a bit of a risk. We really learnt this the hard way when we made Lao dtom jeaw pla (fish soup) for a friend a few years ago. We maybe should have predicted in advance that a batch of soup containing 10-12 red bird’s eye chillies would be on the spicy side – and it certainly was. All three of us were running for the tissues by the time we’d finished eating it!
Still, learning from your mistakes is boring, so once again we decided to make what seemed like a fairly chilli-heavy dish for some friends earlier in the week: Tunisian kosksi. Kosksi itself simply means couscous, but it is typically served in Tunisia with a meat stew of some kind, and we opted for lamb as our meat, in a recipe that included both harissa and chilli powder. What sets Tunisia’s version apart from other neighbouring countries’ couscous recipes is its red colour (due to the tomato used).
The problem with most recipes for kosksi is that they assume that the couscous starts in its original, unrefined form, whereas what we get in UK supermarkets is actually parcooked, which is why you can make it so quickly. We chose a recipe from 196 Flavors because it had already been adjusted to accommodate for parcooked couscous. It was, however, a little vague on how to prepare the vegetables, so what follows is what we did. Continue reading