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Tunisia Speciality Dish Couscous Speciality Dish - Tunisia
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Go to:- Tunisia Featured Ingredient | Tunisia Main Page | Cooking by Country Main Page
Couscous is eaten in most North African
countries, however it is considered to be the National dish of Tunisia. To read
more about couscous “the ingredient” click here .
There are dozens of recipes for the complete Tunisian Couscous dish but below is
just one using fish. You can find others on the main Tunisia Cooking by Country
page and throughout the site.
Serves 4 Hot Fish Main Course Dairy
Free Tunisia Nth Africa North African
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As a dish, couscous served in Tunisia differs to that of the rest of North
Africa in two main ways. Firstly, the sauce is often red due to the use of
Harissa. Secondly, Tunisians often use fish with couscous: many other North
African cuisines have a leaning towards meat. It is traditionally cooked in a
special saucepan called a couscousiere which is a little like a double boiler.
The sauce and meat/fish are cooked in the lower half right next to the fire,
whilst the top portion has holes in the bottom through which the steam from the
cooking sauce can permeate into the couscous. When prepared this way the
couscous gets all the flavour of whatever is cooking below it. You can buy
modern couscousiers.