Les Moulins Mahjoub award-winning products are made the slow way—with organic farming techniques, olives picked by hand, all-natural ingredients and the dedication of a family with deep Tunisian roots.
Their hand-rolled couscous and Testour tomato sauce are an easy and meal any night of the week. The couscous is made of durum wheat semolina, salt and water, and can be prepared like pasta or rice. The Testour sauce is made with tomatoes, olive oil, artichokes, pickled lemon, harissa, spices and salt, and ready to be served with couscous, pasta or rice.
Follow these simple instructions to create a dish filled with Mediterranean flavors.
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COUSCOUS AND TOMATO SAUCE
INGREDIENTS
For 3 servings:
250g couscous (half of the jar)
50 cl (17 fl oz) water if preparing as a pasta dish
35 cl (12 fl oz) water if preparing as a rice dish
For 6 servings:
500g couscous (entire jar)
1L (34 fl oz) water if preparing as a pasta dish
70 cl (34 fl oz) water if preparing as a rice dish
PREPARATION
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Pasta dish
STEP 1
Put a large saucepan of water on to boil. Do not add salt, since the couscous contains some already. Stir the couscous gently into the boiling water. Cook uncovered for 6 minutes for al dente.
STEP 2
Meanwhile, heat Les Moulins Mahjoub Testour tomato sauce in a sauce pan.
STEP 3
Drain the couscous and add a drizzle of Les Moulins Mahjoub olive oil to keep the grains from sticking. Mix with Testour sauce and serve hot.
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Rice dish
STEP 1
Heat 1 tablespoon of Les Moulins Mahjoub olive oil in a saucepan over medium-high heat. Add 1 chopped yellow onion in a saucepan and cook until browned. Add water to the onions and bring to a boil. Stir the couscous gently into the boiling water. Reduce heat and cover partially. Cook until water is completely absorbed.
STEP 2
Meanwhile, heat Les Moulins Mahjoub Testour tomato sauce in a sauce pan.
STEP 3
Top with Testour sauce and serve hot. To make a heartier meal, we pan sear lamb chops and cook with the Testour sauce.
For more recipes, check out Spicy Squash Spread, Tunisian Fricassé Sandwich, and Canal House’s Chicken Thighs With Lemon.
Adapted from Les Moulins Mahjoub recipe.
