The Compagnie Africaine de Pates Alimentaire CAPA exists since 1946. It was created by M. Othman Ben Ghorbal. Having had an extensive and long history in farming, milling and pasta crafting, allowed him to provide an exceptional quality of couscous to every lovers.


Durum wheat selection is a very crucial step to get a perfect quality. For this reason, we pay a lot of attention to this step in order to continuously have the best raw material. At CAPA we believe that our duty consists in maintaining this Tunisian tradition of know-how that is essential in providing our customers a couscous with a unique gold color and a generous taste.


Couscous CAPA has travelled through the years to over 20 countries: United States, Canada, France, Japan, Egypt, Libya, Algeria, Morocco, Mauritania, Senegal, Ivory Coast, Niger, DRC, Benin, Sierra Leone, Gabon, Mali, Togo, Syria and even Tahiti.

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Our couscous is produced only with 100% natural ingredients without any
additives to keep a perfectly balanced flavor and a great taste.

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Couscous is a dish crafted thousands of years ago crossing the path of many civilizations around the Mediterranean. Historians tried in vain to associate couscous to a country of origin. Traces have been found in Berber, Arab and Jewish cultures. According to the Historian Lucie Bolens, couscous is of North African origins where first traces of jars of couscous were found between 238 and 149 B.C. They were found in dooms going back to the rein of the Berber king Massinissa. This king was known for unifying Numidia ... More.


Tunisian couscous

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                                            Couscous Tunisien

Ingredients :
500g of couscous                                          Olive oil
1 chopped onion and two small integers           3 fresh tomatoes
Concentrated tomato                                       Harissa
2 green peppers                                             150 gr of meat (lamb, beef)
Pepper                                                           Salt
2 potatoes                                       100g harissa
150g of chickpeas                                     Paprika
3 carrots                                                     2 zucchini

Preparation :
Put the meat salt, pepper and chopped onion and olive oil and let simmer for 10 min, Once the meat a little singed add water, chickpeas let boil a little then add the concentrated tomato , harissa cover and boil for a while.
Add two chopped peppers in two to leave just 5 to 10 minutes just to give a little taste then remove it separately in a small container to serve later for decoration.
Now you have to add a liter of water to the sauce and let it boil a little. Add the vegetables (potatoes, whole carrots, pumpkin or zucchini according to taste).
In the meantime we go to couscous, put it in a terrine, pour 4 spoonfuls of olive oil and half a glass of water under it, mix it well between the fingers to make it penetrate, let it rest for a moment.
Place the couscous in the upper part of the couscoussière, and let leather 20 minutes. When the meat is ready, move the couscous on a large platter or terrine and gently separate the grains with your fingers. Moisten the seeds with the slightly salty water. from time to time it is necessary to stir with a spatula the couscous. Add the vegetables and let leather over medium heat.
Once the meat and especially the chickpeas cooked well, because the vegetables take longer to cook and the couscous is tender between the fingers. Stop cooking.
Take a small bowl, pour a little fat that rises to the surface of the pot of prepared sauce. Add some pepper, salt, paprika, salt, tabel (some add cinnamon a pinch), mix well with couscous in the first step.
Empty the couscous into your serving dish, start by placing the chickpeas, vegetables and meat on the dish over the couscous, and at the end drizzle with the sauce..

A friendly and family dish with many flavors especially if we add the Harissa, which is mandatory and green peppers.


Chicken couscous with fresh vegetables

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                        Chicken couscous with fresh vegetables

Ingredients :

2 cubes of Bouillon
750 ml of water
400 g medium grain semolina
1 small can of chickpeas (265g drained net weight)
2 merguez
3 turnips
3 carrots
3 zucchini
2 onions
1 celery branch
2 cloves
1 tablespoon of oil
1 teaspoon of 4 spices mixture

Preparation :

In a casserole with hot oil, sauté chicken legs and merguez with onions over high heat for about 5 minutes.
Wash the vegetables. Peel them except the zucchini and cut them into pieces.
Add chicken vegetables and chickpeas, pour water and broth cubes and spices.
Bring to a boil, cover and cook over low heat for about 40 minutes.
Prepare the semolina according to the instructions for use to accompany your meats and vegetables.

A wonderful dish balanced and colorful, as beautiful as good.


Sweet couscous

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                                             Sweet couscous

Ingredients :

1 kg of semolina (not precooked)
2 tablespoons of oil
90 g of butter
Sugar powder
Salt
Cinnamon
Almond hulled

Preparation :

1) Put the semolina in a salad bowl, pour the oil, mix well, pour a small glass of salt water, mix and let absorb.
2) Cook 30 minutes in the top of the couscoussier (with water vapor).
3) Transfer to the salad bowl, put 30 g butter and mix well.
Let cool.
4) Pour 1 small glass of water, mix and allow to absorb.
5) Repeat steps 2) (only 20 minutes), 3) and 4). Meanwhile, fry the almonds with a little oil and salt them.
6) Before serving, reheat with steam.
7) Pour into a large dish forming a dome, decorate with ground cinnamon and almonds and sprinkle with sugar (bring the sugar to the table as some like it very sweet)

A delicious sweet and easy couscous recipe.


Couscous verrines in the Greek way

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                         Couscous verrines in the Greek way

Ingredients :

140 g of couscous
1/2 cucumber
1 tomato
10 black olives pitted
3 branches of mint
1/2 yoghurt
1 lemon juice
1 drizzle of olive oil
Salt
Pepper

Preparation :

1 • Cook the Couscous. Then let cool.
2 • Cut the cucumber and tomatoes into small cubes, slice the olives and chop the mint. Add all to the cooled Couscous.
3 • In a bowl, mix the yoghurt with the lemon juice, a drizzle of olive oil, salt and pepper.
4 • Add the yoghurt sauce to the couscous, mix well and let cool until ready to serve.

These little verrines very quick to prepare are a real invitation to travel!

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