This recipe comes to us courtesy of Mahjid Majhoub, of Les Moulins Mahjoub M’hamsa. M’hamsa means “handrolled couscous” in Tunisia, where this very special couscous is made. High in the mountains of Tunisia, the Berber people make this couscous just as they have for centuries: they roll water and semolina flour together, passing it through a seive until it forms grains. Then, they coat this raw couscous with olive oil and salt and sun-dry it until it develops an outstanding robust, toasted flavor.

All of that history and precision—and you can find it right here on the shelves of your co-op!

1/2 pound Les Moulins Mahjoub Mhamsa (about 1/2 the jar)
1 large onion, finely sliced
2 fresh tomatoes, finely sliced
1 green pepper, finely sliced
1 Moulin Majhoub preserved lemon (Aisle 3), finely sliced
1 cucumber, finely sliced
1 teaspoon sundried capers in sea salt
2 tablespoons extra virgin olive oil
1 teaspoon dried mint
1 teaspoon white vinegar
Don’t add salt, the salt of capers may be enough!

Making Mhamsa is similar to cooking pasta. Bring a large pot of water to a boil. Pour in the couscous grains. Gently stir the couscous, mixing well to ensure that the grains are evenly distributed in the water. Continue cooking uncovered over a low flame for 7 or 8 minutes.

Check that Mhamsa is cooked “al dente.” Turn of the heat and drain the water. Gently stir olive oil into the couscous. Allow couscous to come to room temperature, stirring gently occasionally, then add all remaining ingredients. Refrigerate for about half an hour, then serve.