Tunisian Cuisine

Tunisians are still favoring what their Berber ancestors used to eat in the ancient time (2000 or maybe 3000 years ago): Couscous. It is considered the national dish. The term comes from Berber languages seksou, where it means simply food. It consists of small grains of which semolina, salty water and flour are the main ingredients.

Couscous is present in all North African countries. However, the Tunisian couscous is slightly different in color. Its sauce looks like the red hot chilly one, reflecting the color of tomato sauce and other ingredients, such as Harissa.

The popularity of couscous in many Mediterranean countries lead to the creation of what it is called Fast Couscous. You can find it in most supermarkets and it is easy to prepare. What you need is just to poor the same quantity of hot water on the same quantity of couscous, keep it rest for 5 to 10 minutes, then add some olive oil drops and stir quite often. It is served with sauce-flavored meat, chicken or fish along with preferred vegetables.

Harissa, however, is a hot chili paste made from pepper fruits and tomatoes. It also called the table sauce, where it is served as an accompaniment to olive oil and bread. Harissa is also frequently used with couscous and pasta, and in sandwiches instead of maillonaise or mustard. Main Ingredients are the followings: sea salt, olive oil, dried hot chilies, garlic, caraway seed, and grounded coriander.

We do recommend you during your stay to try some of the fast food too, such as Brik, Fricasse, and Tunisian Casse-Croute.