Yellow Squash Condiment for Couscous

Preparation info
  • Makes about

    2½ cups

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Edda Servi Machlin recommends serving couscous with thurshi, a puree of yellow squash. I believe the condiment is of Tunisian origin, probably having made its way to the Italian Jewish kitchen from Livorno, where so many North African Jews settled. The caraway is the giveaway, a signature spice in tabil, the classic Tunisian seasoning mixture. This condiment also resembles a North African squash puree dish called hlou,