Tunisian couscous is a celebrated dish that embodies the essence of North African cuisine. This guide will explore the history of Tunisian couscous, share an authentic recipe, and dive into its many variations. Whether you’re a seasoned cook or an adventurous foodie, this dish will add a taste of Tunisia to your kitchen.

Origins

Couscous, known as kesksou in Tunisia, is a staple food across North Africa. Its origins date back centuries to the Berbers, the indigenous people of the region, who developed the technique of steaming semolina grains to create the fluffy base we know today. Over time, couscous became a symbol of shared meals, often served during family gatherings, religious celebrations, and festive occasions.

In Tunisia, couscous is more than just food—it’s a cultural cornerstone. It reflects the country’s rich history of Mediterranean trade, blending influences from Arab, Ottoman, and French cuisines. Spices such as harissa (a fiery chilli paste), saffron, and cinnamon imbue the dish with a distinct Tunisian flair, making it a beloved culinary export.

Authentic Tunisian Couscous Recipe

Serves: 6

Preparation Time: 30 minutes

Cooking Time: 1 hour

 

Ingredients

For the couscous:

500g medium-grain couscous

3 tablespoons olive oil

300ml warm water

1 teaspoon salt

For the stew:

3 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, minced

2 tablespoons harissa paste (adjust to taste)

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

2 tablespoons tomato paste

400g chopped tomatoes

1 litre chicken or vegetable stock

500g lamb, chicken, or fish (optional)

2 carrots, sliced

2 courgettes, sliced

1 sweet potato, cubed

200g chickpeas (cooked or canned)

Salt and pepper to taste

Method

Prepare the couscous:

Place the couscous in a large bowl. Drizzle with olive oil and mix with your hands to coat the grains evenly.

Gradually add warm water and fluff with a fork until the grains are moist but not soaked. Set aside to absorb.

Make the stew:

Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, then add garlic, harissa, and spices. Cook for 2 minutes, releasing their aroma.

Stir in the tomato paste and chopped tomatoes. Add the stock and bring to a simmer.

Add your choice of protein (if using), followed by the carrots, sweet potato, and courgettes. Simmer for 30 minutes.

Add chickpeas and cook for a further 10 minutes. Season with salt and pepper.

Steam the couscous:

If using a couscoussier (a traditional double-chambered steamer), place the couscous in the upper chamber. Steam it over the simmering stew for 15-20 minutes, fluffing occasionally.

If using a saucepan, steam the couscous in a colander over boiling water, ensuring the grains don’t clump.

Serve:

Arrange the couscous on a large serving platter. Ladle the stew over the top, ensuring a generous distribution of vegetables, protein, and broth.

Tunisian Couscous Variations

Tunisian couscous is highly adaptable, with each region offering unique twists:

Seafood Couscous: Coastal towns often feature fresh fish, prawns, or squid.

Vegetarian Couscous: A mix of seasonal vegetables and hearty chickpeas make this a satisfying plant-based option.

Sweet Couscous: Known as mesfouf, this dessert version includes raisins, nuts, and a sprinkling of cinnamon sugar.

Interesting Facts About Couscous

UNESCO Heritage: In 2020, couscous was added to UNESCO’s Intangible Cultural Heritage list, highlighting its importance across North Africa.

A Symbol of Unity: Couscous is often served in large communal dishes, symbolising family unity and hospitality.

A Weekly Ritual: Many Tunisian families prepare couscous on Fridays, a tradition linked to weekly prayers and communal meals.

Global Appeal

Tunisian couscous has gained popularity worldwide, thanks to its versatility and ease of preparation. Its ability to bring people together around the table makes it a dish worth mastering. By trying this recipe, you’re not just cooking—you’re embracing a tradition that has transcended borders and centuries. So, gather your ingredients, roll up your sleeves, and embark on a culinary journey to the heart of North Africa.