This Tunisian couscous broth recipe from my sister comes from her mother-in-law, Mireille Zarmon ZAL, who is also Israeli.
Sauté half an onion in a little oil. Then add a tablespoon of tomato paste and sauté again. Add the meat of your choice (chicken, chuck, shank). .
Add the chickpeas that have been soaked overnight with a little baking soda.
Add a stalk of celery, cut into pieces. Cook over medium heat for half an hour.
Add water to cover the container (but no more).
Prepare the vegetables:
Cut into pieces two potatoes, 3 carrots, 3 courgettes, 1/4 of a white cabbage.
Once the meat is cooked, add the vegetables. Let the dish cook for another hour over medium heat.
(I add half a bunch of fresh coriander at the end of cooking)
Serve with couscous.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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