Comparing Couscous across three restaurants — an honest verdict

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 third largest olive oil producer and olive oil underpins the cuisine. The best version came from a family couscous Friday, which felt authentic. fresh lemon juice was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Couscous is larger than you'd think.