Couscous : The Most Popular Tunisian Staple

Tunisia is a place where history and food go hand in hand. The country offers much to history buffs but also gives food lovers lots to look forward to, from local delicacies at markets and festivals to the offerings of different restaurants with different aromas.

With its rich history, high-quality cuisine and bustling culture, Tunisia is a must-see destination to enjoy food… With fresh ingredients, delicious local cuisine and a fusion of Arab and Western culture, this North African nation has much to offer.

Tunisia has so many delicious dishes, it's hard to pick just one, from fresh salads to soups and stews, there's something for everyone.
One of all the Tunisian favorite meals is the Couscous.
It is a dish made from semolina with seasonings and vegetables or meat. It can be served as an appetizer or main course, but it's most commonly eaten during winter.

How can you make couscous ?

1- Boil Water :

For each cup of dry couscous, use a half cup of water. Add a small drizzle of Olyfo’s Tunisian extra virgin olive oil and a pinch of salt. Bring the water to a boil in a saucepan.

2- Add couscous and let steam :

Pour couscous into boiling water, stir once with a spoon, cover and remove from heat. Let the couscous steam.

3- Fluff with a fork :

When Couscous grains tend to bind together in the cooking process … fluff the grains with a fork.

This is the base of Couscous and it could go either with chicken, vegetables, lamb, beef or fish!

PS : For a great meal it is important to impregnate the semolina with the broth at least a half an hour before serving it so that the semolina has time to absorb the aromas of the meat and vegetables broth.