Traditional versus modern Couscous — which wins?

I've now had Couscous prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried rose petals in the way Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The deeply savoury character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Tunis medina restaurant context for the traditional version adds meaning that plating alone can't provide. Celtia beer with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.