Ingredients with Measurements:
- 1 cup of tusha shinni (also known as couscous)
- 1 can of chickpeas, drained and rinsed
- 2 medium-sized tomatoes, diced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 cups of water
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Fork
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and cook until the onions are translucent.
2. Add the diced tomatoes, chickpeas, cumin, paprika, salt, and pepper to the pot. Stir well and cook for 5 minutes.
3. Add the tusha shinni to the pot and stir well to combine with the other ingredients.
4. Add 2 cups of water to the pot and bring to a boil. Once boiling, reduce the heat to low and cover the pot with a lid.
5. Let the tusha shinni cook for 10-15 minutes or until all the water has been absorbed.
6. Once cooked, fluff the tusha shinni with a fork and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 38g
Dietary fiber: 8g
Sugar: 5g
Protein: 9g
Substitutions for ingredients:
- Tusha shinni can be substituted with quinoa or bulgur wheat.
- Chickpeas can be substituted with black beans or kidney beans.
- Tomatoes can be substituted with canned diced tomatoes.
Variations:
- Add chopped fresh herbs such as parsley or cilantro for added flavor.
- Add diced bell peppers or zucchini for extra vegetables.
Tips and tricks:
- Make sure to rinse the tusha shinni before cooking to remove any excess starch.
- Fluff the tusha shinni with a fork after cooking to prevent clumping.
- Adjust the seasoning to taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with a garnish of fresh herbs.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the tusha shinni is too dry, add a splash of water and stir well.
Food safety advice:
- Make sure to cook the tusha shinni to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tusha shinni is a traditional dish from North Africa and the Middle East.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or side dish.
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Region: Iraqi