Couscous

You can taste history in Couscous if you know what to look for. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. The deeply savoury character reflects those layers — preserved lemon doesn't appear by accident; it came from a specific tradition. The a fam…

I was looking forward to Couscous here based on the reputation. The reality was disappointing. The boldly spiced and warming character that makes this dish special was muted — either from shortcuts with tabil coriander spice blend or from scaling up production at the expense of quality. Tunisian cu…

I've now had Couscous prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried rose petals in the way Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The deeply savoury character is more pronoun…

I spent three months trying every version of Couscous I could find locally. The variation in quality is extraordinary. The best version handled dried rose petals with genuine knowledge and the bright with preserved lemon result was noticeably superior. Tunisian cuisine is the spiciest of the Maghre…

I underestimated Couscous. The fiery and aromatic description didn't prepare me for the reality. harissa chilli paste brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Tunisia is the world's third largest olive oi…

Couscous rarely gets the international recognition it deserves. The boldly spiced and warming complexity is genuine, not simple, and the technique involved in using olive oil correctly takes real skill. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. I …

I first ate Couscous on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the fiery and aromatic quality I remembered. preserved lemon was handled correctly — something most restaurants here get slightly wrong. Tunisia is the world's…

Couscous opened a door into a cuisine I'd previously known almost nothing about. The boldly spiced and warming flavours are unlike anything in my usual rotation and I mean that positively. Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. Understanding that…

I went in with low expectations — I'd had mediocre versions before. What I found was Couscous made with real commitment to preserved lemon and technique. The bright with preserved lemon result was more complex and satisfying than anything I'd had before. Tunisia is the world's third largest olive o…

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…