We've all had the pesto from Northern Italy but did you know there's also a version from Sicily. Just imagine the difference almonds make to both the texture and the flavour and thre addition of mint is a stroke of genius.

• Rouz-jerbi

INGREDIENTS: ​

• 5 cups rice (parboiled, long grain)
• 2 lb (1kg) lamb, cut into small pieces
• 1 cup chickpeas (soaked overnight)
• 1 cup peas (fresh or frozen)
• 3 carrots , peeled and diced
• 5 large onions , chopped
• 5 tablespoons tomato paste
• 2 teaspoons harissa
• 1 lb (500gms) fresh spinach (or 2 bunches chard), finely chopped
• 1 bunch parsley
• 1 teaspoon tabel (Tunisian spice blend, mainly coriander, and a combination of paprika, caraway, garlic, ginger, mint, dried chili)
• 4 tablespoons chopped cilantro
• ½ teaspoon turmeric
• 1 teaspoon dried mint
• ½ cup olive oil
• Salt
• Pepper
• Fried green hot peppers (to serve)

METHOD:

1. Rinse the rice thoroughly and drain for 30 minutes.
2. Boil a large amount of water in the bottom of a couscous cooker (or double boiler).
3. Place all the ingredients and spices in a large bowl and mix well so that everything is well blended with the spices, herbs and olive oil.
4. When the steam escapes from the holes of the couscoussier, place all the mixture.
5. Make a small hole in the center, cover and cook, stirring gently from time to time until the chickpeas become tender. Cook for about an hour.
6. Arrange in a dome shape in a serving dish. Decorate with fried green hot peppers and enjoy hot.