I assume this is to make hi feel at home if that is the caseyou can have a tab at the dish that most North africans complain about when they are in other countries and that is cous cous which is also the national dish of Tunisia. However please hold in mind that their is a different between good cous cous and bad cous cous (the most common issue is that the couse cous becoes to wet at the bottom and there is the delicate balance ofhaving it moist but not to wet that is becomes stodgy.
I have had a look around and if your feeling brave I have the following for you which although obvious is somthing that will make a travelling tunisian at least thing that you have done some reseach and doesn;t take too much effort.
Starter
Get some very fresh baguette and cut into small pices and place into a bowl.
Then get some Harrissa which should be around any North african food store if not.
http://www.thegutsygourmet.net/af-harissa.html
INGREDIENTS:
3 ounces mild and hot chilies, dried mixture of anchos, New Mexican and guajillos
1 clove garlic, crushed with salt
1/4 teaspoon salt, for above
1 teaspoon coriander, ground
1 teaspoon caraway seed -- ground
1 red bell pepper -- roasted
1 teaspoon fine sea salt
olive oil
Stem Seed and break up chilies. Place in a bowl and pour over boiling water.
Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out
excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food
processor with garlic spices, red bell pepper, and salt. Add enough oil to
make a thick paste. Pack the mixture in a small dry jar; cover the harissa
with a thin layer of oil, close th with a lid and keep refrigerated. Will
keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
Once you have this done and you rady to go get a small place and then open a can of tuna. Drain the can ot tunia and then place the tuna on this plate. Then get a nice sized sponnful of the harissa and place it on the tuna and then with a fork mash it up a little then pour a little extra virgin (the better the better) olive oil over this.
If your really hungry it would also be nice to have some Salad michwiya
VEGETABLES
2 red bell peppers
2 green bell peppers
1 serrano or jalape-o chile
2 medium tomatoes
1 medium Vidalia onion, quartered
DRESSING
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
GARNISHES
4 hard-cooked eggs, quartered
2 tablespoons capers, rinsed
1/4 cup Kalamata olives, halved
1 tablespoon coarsely chopped fresh Italian parsley
To make two hard-boiled eggs and to cut them in sections. To make roast with the furnace tomatos, sweet peppers and onion, turn over vegetables on several occasions and once cooked, wash them, them peel, the skin, cut them in small pieces, add garlic, salt, the caraway.
To serve salad in a dish, to sprinkle with oil, to put olives, the pieces of tuna, and the hard-boiled egg.
You can also put some harrissa in this to make it hot also which is the tunisian style. Make a lot and keep it in a jar.
COUS COUS
Serves 10. Preparation time is 20 minutes; cooking, 2
hours. Meat and vegetables for the Couscous. Soak 1 cup chick
peas overnight in water to cover. Meat: Use any of the
following combinations, or make up your own. Cut meat into
pieces (except chicken):
1.81KG. lamb from neck, shoulderor flank
1.81KG. combination of lamb, beef and veal
900g. lamb and 1 large chicken
1 large or 2 small chickens
1 to 2 soup bones (more than one type of meat make the broth even better)
Vegetables: The following mixture is typical, but you
may make your own choice according to personal taste and seasonal availability:
230kg. carrots, peeled and halved
230kg. turnips, peeled and halved
450g. pumpkin, cu
I need tunisian recipes please
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