If there’s one dish that defines Tunisia, it’s couscous. But forget the idea of plain, fluffy grains served as a side — in Tunisia, couscous is the centerpiece of the meal. It’s steamed semolina topped with a rich, spiced sauce and paired with lamb, chicken, or fish depending on the region. Always colorful, always fragrant, and often spicy with harissa, Tunisian couscous is more than food — it’s tradition.

We first tasted couscous in Monastir on a Friday afternoon, when the smell of simmering sauce drifted from every home and café. A bowl arrived piled high: golden grains at the bottom, tender lamb and carrots nestled on top, and a drizzle of fiery broth bringing it all together. It wasn’t just a meal, it was a ritual — hearty, generous, and shared with family and friends.

Couscous is Tunisia’s national dish, but it’s also a weekly tradition. Fridays, the holy day in Islam, are often marked with a communal couscous meal. Families gather, neighbors share, and even restaurants prepare special versions.

What makes Tunisian couscous unique is its adaptability. Coastal towns like Sousse and Monastir often prepare it with freshly caught fish, while inland areas lean toward lamb or chicken. In winter, root vegetables and chickpeas make it hearty; in summer, it might be lighter with zucchini and peppers. No two bowls are ever quite the same, but all carry the same spirit of warmth and generosity.