In Kairouan, meals are often one main and copious dish such as couscous, spaghetti, or lamb “Tajine.” Couscous is of Berber origin, dating back to the Numid era (III Cent. BC). Berbers, descending from Europe starting in the Vth Cent. BC, were the first known occupants of what today constitutes North Africa.

Having conquered Europe (the French rank couscous 3rd on their list of favorite foods), couscous is now starting to be known in the USA, in Australia, and even in Asia. In Idaho, there is even a factory that makes couscous grain. Oh, those Americans -- maybe one day soon we’ll be able to buy and eat Fast-Cous! The latest couscous newsflash is that there is now an international couscous festival held, of all places, in Italy, (please see www.sanvitocouscous.com).

As far as conquering world records is concerned, a first attempt took place in a cooperative effort between the cities of Kairouan and Tozeur to produce the largest dish of couscous known to man. The gargantuan meal called for 2000 kgs of semolina grain, 30 sheep, 250 chickens, and 850 kgs of vegetables and varied spices. Three hundred individuals, among them 70 cooks, were enlisted to produce the couscous which then was dished up in the Oasis of Tozeur, the Tunisian gateway to the Sahara desert.

Tunisia’s giant “couscousier” (couscous double boiler) used to produce the impressive feast, was made by a local Kairouanese blacksmith and is still to be admired today at the Raqqada Museum.

Let it be known that the couscous that actually made the Guinness World Book of Records was not the Herculean production of Kairouan and Tozeur, but one served up by the Agadir of Morocco. It fed 4000 hungry people, and contained 1.5 tons of semolina, 200 chickens, 20 sheep, and 750 kgs of vegetables.

“Mustuf” and “Bil Osbane” (“Douara’) couscous are also associated with Berber tradition. Its originality lies in the fact that the rye and wheat grains are steamed. A characteristic sweet and sour (savory) tang is added by the inclusion of raisins, categorizing this type of couscous into foods that blend sweet and salty. Usually including chicken or some other type of meat (see recipe below), couscous is served with a copious amount of fresh vegetables.

The very best couscous in Tunisia is without doubt the classical variety characterized by hand-rolled hard wheat grain (the grain is rolled between the palms while incorporating, little by little, dabs of butter and small quantities of water). Once rolled, the grain is allowed to dry for a few minutes before being used.

Today, couscous grain is industrially produced, and this type of grain is the one we recommend even though it might be of slightly rougher quality than the one rolled by hand. In any case, it’s fine enough to permit the preparation of an absolutely succulent Tunisian couscous.

Couscous bil allouche (Lamb couscous)
Couscous bil osbane (couscous with sausages)
Couscous bil quadid-ras el am (couscous with preserved meat, known as end of year couscous; often using fava beans)
Couscous bidjaje (couscous with chicken; often using raisins)
Couscous bil dindoun (couscous with turkey)
Couscous bil hout (couscous with fish)
Couscous bil besbes ou farfouch (couscous with fennel)
Couscous bid digla (couscous with dates )
Couscous masfouf bil romane (couscous with pomegranates)