Couscous

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 ate Couscous at three different restaurants in the same week to compare. The results were illuminating. The use of dried rose petals varied significantly — only one got it right. The bright with preserved lemon profile should be consistent but interpretation differs widely. Tunisia is the world's…

I'm sceptical of any restaurant claiming to do Couscous well, having been disappointed often enough. This one delivered. The fiery and aromatic base was authentic and the use of tabil coriander spice blend showed real knowledge. Tunisia is the world's third largest olive oil producer and olive oil …