Home cooking attempt — Couscous from scratch

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 and olive oil underpins the cuisine. I served it with boukha fig spirit as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Couscous yourself gives you a new appreciation for what goes into it at a restaurant.