Couscous

I had never tried Couscous before this visit and I wasn't sure what to expect. The boldly spiced and warming taste hit immediately and made sense of the dish in a way descriptions never quite do. preserved lemon is an ingredient I'd not encountered used quite like this before. The a Tunis medina re…

Couscous at this place was fine. The fiery and aromatic flavour was there but not distinguished. preserved lemon was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Tunisian cuisine is the spiciest of the Maghr…

What sets Couscous apart is the handling of olive oil. In lesser versions this is treated as a background note. Here it's central and the deeply savoury result shows it. I've started buying it to cook with at home after this experience. Tunisian cuisine is the spiciest of the Maghreb cuisines thank…

The best Couscous I've ever had came from a street stall, not a restaurant. The bright with preserved lemon intensity was completely different — more direct and uncompromised. preserved lemon was used without hesitation, the way it should be. Tunisian cuisine is the spiciest of the Maghreb cuisines…

Having eaten Couscous at several restaurants over the past year, I can say this version is the best. The bright with preserved lemon quality is more pronounced here than anywhere else I've tried. preserved lemon is handled with real knowledge — you can taste the difference. This is proper a family …

I grew up eating Couscous and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the boldly spiced and warming was right, olive oil was handled the way it should be. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance…

I took a cooking class specifically to learn how to make Couscous correctly. The instructor explained why olive oil is used the way it is — something I'd never understood from just eating it. The bright with preserved lemon result when you make it yourself is different. Tunisian cuisine is the spic…

I made Couscous for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The bright with preserved lemon profile was the main talking point — no one had quite experienced harissa chilli paste used that way before. Tunisian cuisine is the spiciest of t…

I spent an afternoon making Couscous from scratch following a traditional recipe. Getting harissa chilli paste right was the main challenge — it's not as straightforward as it looks. The deeply savoury result was rewarding once I got it right. Tunisia is the world's third largest olive oil producer…

Couscous here was solidly made — boldly spiced and warming without anything to complain about. olive oil was present and handled reasonably. But something was missing from the depth that this dish should have. Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisi…