Tikourbabine

Instructions

1. Moisten the semolina with a little salted water and roll it between your hands to form small pearls.
2. Spread the pearls on a damp cloth and let them dry for 15 minutes.
3. Steam them for 15 minutes in a couscoussier, until tender.
4. Meanwhile, fry the sliced onion in the vegetable oil, then add the tomato paste and spices.
5. Add the water, the sliced chili and let simmer for 10 minutes.
6. Finely chop the coriander and mint, and add them off the heat with the lemon juice.
7. Pour the sauce over the cooked semolina and mix gently.
8. Season to taste and serve lukewarm.