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Mhamsa
Mhamsa: Sfax's pearl couscous simmered in a tomato, harissa and vegetable broth
Sfax cooks and families in southern Tunisia roll mhamsa, a pearl couscous somewhere between fine couscous and small pasta, in big batches in late summer and dry it in the sun for the winter. Cooked like a thick soupy stew in a tomato and harissa broth with chickpeas, peppers and pumpkin, it becomes a warming one-pot supper, soft and chewy, with a gentle heat and the sweetness of the vegetables. Bought mhamsa, moghrabieh or giant couscous works well. Fish and meat versions are common; this is the everyday vegetable way. Chef's tip: toast the mhamsa in the oil before adding liquid; it gives a nutty flavour and keeps the grains separate.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 tbsp olive oil
- 1 onionchopped
- 3 garlic clovescrushed
- 1 green pepperchopped
- 2 tbsp tomato paste
- 1 tbsp harissa paste
- 1 tsp sweet paprika
- ½ tsp ground caraway
- 10 ½ oz mhamsa or giant couscous
- 10 ½ oz pumpkinpeeled, in 2 cm cubes
- 8 ½ oz cooked chickpeasdrained
- 4 ¼ cups hot water
- 1 ¼ tsp salt
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/5 doneStep 1: Heat 4 tbsp olive oil in a wide pot over a medium heat. Cook 1 onion and 1 green pepper for 6 minutes until soft.
6 minStep 2: Add 3 garlic cloves, 2 tbsp tomato paste, 1 tbsp harissa paste, 1 tsp sweet paprika and ½ tsp ground caraway and stir for 2 minutes, until the paste darkens and the oil turns red.
2 minStep 3: Add 10 ½ oz mhamsa or giant couscous and stir for 2 minutes to coat and toast the grains.
2 minStep 4: Pour in 4 ¼ cups hot water, add 10 ½ oz pumpkin, 8 ½ oz cooked chickpeas and 1 ¼ tsp salt and bring to the boil. Simmer over a low heat, stirring now and then, for 18–20 minutes, until the mhamsa is tender with a slight bite and the broth has thickened. A common mistake is leaving it alone; it sticks, so stir and add a splash of water if it gets too thick.
20 minStep 5: Rest for 5 minutes off the heat; it should be loose, like a thick risotto. Serve in bowls with 2 tbsp flat-leaf parsley.
5 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 15 g
- Carbs
- 75 g
- Fat
- 13 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mhamsa take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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