I had an interesting talk with a friend coming from the United States where she told me in our first date: "If there is one or two things Americans know about Tunisia despite the 5 kilometers and the ocean separating us, it would be, undoubtedly, the couscous and the coffee."
But, it’s to no one surprise, the couscous she describes has nothing to do with the couscous that Tunisians love, prepare and eat.
Stemming from Berber origins, the couscous is a staple dish everywhere in the Maghreb region. Hugely influenced by the cultural backgrounds of each region, the popular spices and typical recipes, the Tunisian couscous is prepared differently depending on the region.
This is to say, there is no one recipe for Tunisian couscous.
Indeed, the geographical and natural diversity of the country stamped the gastronomic diversity. For instance, on the coast, couscous is usually prepared with fish or octopus. In the south-west, couscous is prepared with dried meat (aka kadid) and fennel.
Finally, sweet couscous is another variety less known for those unfamiliar with the culinary culture of the Maghreb. Once you’re in Tunisia, it’s a must-try.
Couscous with Fennel Leaves or Farfoucha
The couscous with wild fennel leaves or Farfoucha is another very particular type of Tunisian couscous. Basically vegetarian, this couscous can also be prepared with kadid (dried meat).
It is a typical winter dish that helps the body to warm up while having its full of vitamins and nutrients.
Mhakek
A non-vegetarian variety of Ferfoucha, the mhakek is a typical dish of southern Tunisia. Very well known in the regions of Gabes, Mednine and Tozeur, the Mhakek is prepared using dill, fennel tops and onions.
What distinguishes it from Farfoucha is the "athérine" or ouzef and the Kadid.
Borzguen
Le Borzguen est un plat de couscous sucré-salé typique du nord-ouest de la Tunisie particulièrement des villes du Kef et de Béjà.
With a sweet twist, the Borzguen is a typical dish from the north-west of Tunisia, namely Kef and Beja. It’s usually prepared to celebrate Spring.
Made with sheep meat in very small pieces, the particularity of the Borzguen lies in the nuts included in its authentic recipes, like blanched almonds, hazelnuts and pistachios.
Honey and cinnamon powder are also used to accentuate the sweet twist.
Couscous with Fish
The fish couscous is very particular to Tunisia, and that is why it takes the top spot. This type of couscous is often prepared in the coastal cities using mullet, pageots, mullet, groupers or burbot.
It is also served with marqa, a kind of sauce or broth of tomato vegetables, turmeric, red pepper and vegetables such as carrots, squash, potatoes and sweet or hot peppers.
Found only in this port city, the Sfaxian couscous is one of the varieties of couscous. Its particularity lies in the yellow sauce with turmeric base.
In Monastir, the balls of sardines make the particularity of “cherkaw”.
In Kerknah, the couscous with octopus is a typical dish of the Kerkenian cuisine.
Couscous with Usban
The Tunisian usban is an outstanding dish that is prepared on the day of Eid Al Adha. It requires a great effort and a good quantity of meat and zygotes. Cleaned and cut into small pieces, the lungs, liver and intestines spice out the Tunisian couscous, making it one of the favorites for Tunisians.
Usban couscous is more than a culinary dish. In the 13ᵉ century (and maybe before), Tunisian women invented it in order to prove and showcase their ability and knowledge to use the different parts of the sacrifice without waste.
Couscous with Vegetables
When you are vegetarian, finding an authentic dish is not that evident. Thanks to the aromas, well-mounted spices and local vegetables, vegetarian dishes are divine and delicious in Tunisia.
Vegetable couscous owes its nutritional value to the mixture of different flavors of vegetables, usually carrots, zucchini, onions and potatoes.
Couscous with Beef Meat
Credit: O'Kouskous
The French are used to the "royal" couscous prepared with 3 types of meat. Sorry to tell you, this type of couscous does not exist in Tunisia, or anywhere in the Maghreb.
Tunisians love to prepare their couscous with only one type of meat: mutton, chicken or beef.
Couscous with Stuffed Calamari or Squid
A Kerkenian specialty, the stuffed squid couscous is the equivalent of the usban couscous but replacing the intestines with squid. The stuffing is prepared on the basis of squid heads and legs, bundles of chard, bundles of fresh coriander, parsley and celery stalks.
The mixture of spices such as turmeric, powdered mint and cloves gives an exquisite taste to the couscous.
Couscous with Octopus
Credit: Habib M’henni
Another must-try dish of the Kerkennian cuisine, the octopus couscous is one of those dishes that you must try if you like seafood.
Every year, a festival dedicated to octopus takes place in Kerkennah.
Chicken Couscous
Credit: Dar Fatma
This is the dish that you will find on every Sunday lunch table. Given the affordable prices of chicken, the chicken and vegetable couscous is the most eaten couscous in Tunisia.
