Tunisian · Vegetables
Potato Couscous
Tunisian potato couscous, smooth with butter and milk, traditionally served with grilled meats or poultry.
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Cook 40 min
02
Method
- 01 Clean, peel and quarter the potatoes, then boil for about 40 minutes in salted water with 10 grams of salt per liter.
- 02 When the potatoes are cooked and still hot, mash them with a spoon through a fine-mesh sieve.
- 03 Put the mashed potatoes in a clean pot over the heat, add the butter, milk, black pepper and salt.
- 04 Knead the mixture vigorously with a wooden spoon until it is well combined, then adjust the salt and remove from the heat.
- 05 Potato couscous is usually served with grilled meats or poultry and can be drizzled with a little bit of grill fat when serving.
Notes
Source: "Omuk Sanafah" book by Muhammad Al-Kouki, p. 58. Steps rewritten for clarification without changing the ingredients.
The image is illustrative and not an archival image of the book.