Loubia is a traditional North African dish consisting of stewed white beans. This dish is very popular in Moroccan, Tunisian, Algerian, and Libyan homes, where the beans that have been simmered in a zesty tomato-based sauce are typically scooped up with homemade flatbread. It is comfort food that can be served both as an appetizer, garnished with some coriander or parsley, and as a side dish - especially when used as an accompaniment to fried fish. Simple, quick, and delicious - it is unsurprising that loubia is commonly found in homes throughout Maghreb region.
Numerous tiny, light, tender grains, ideally arranged to form a pyramid and served on a platter at the end of a meal - that is couscous, the national dish of Morocco and Algeria and a must-have dish in any Moroccan and Algerian restaurant. The word itself refers both to the complete dish and the tiny grains of semolina. Semolina flour is sprinkled with water until it forms into tiny pellets that are then pushed through a sieve. Couscous is usually prepared on Fridays for lunch, when whole families get together for the most important meal of the week. The dish is traditionally made in a metal steamer pot called a couscoussier, where the stew is on the bottom, while the small grains are in the perforated basket on top, cooking in the steam that is rising from the rich stew. Although couscous dishes are often full of vegetables, they are rarely vegetarian. Some classics include couscous with seven vegetables and couscous with raisins and caramelized onions, but there are many more varieties such as spicy with chili peppers, sweet with chickpeas, lamb and raisins, Berber-style with chicken, milk and turnips, or fish couscous with fish, fennel stalks, and wild turnips. There is even a dessert couscous dish served with butter and enhanced with cinnamon and sugar. After couscous is served, it is covered with meat or fish and vegetables, while the broth from the same stew is served on the side, for the ones who want to ladle some on top of the grains. However, don't be mistaken - it is not the main course, as it is served at the end of a long string of courses to totally satiate the consumer, as the popular Arabian hospitality saying goes - "No guest should go home hungry".
Kamounia is a traditional dish that's a part of Tunisian, Egyptian, and Sudanese cuisine. This hearty stew is usually prepared with beef (sometimes with liver). Variations exist, so lamb is sometimes used instead of the beef, and there are also different spices used depending on the region. Some people like to add parsley, olive oil, and garlic to the stew. Once done, kamounia is often served with rice, either on top of it or on the side.
Couscous bel hout is a flavorful seafood couscous dish originating from the coastal regions of Tunisia, where the Mediterranean Sea provides a rich bounty of fresh fish and shellfish. This dish combines fluffy, steamed couscous grains with a vibrant, spiced broth infused with tomatoes, garlic, and aromatic herbs, complemented by an assortment of seafood such as fish, shrimp, and sometimes squid or mussels. The history of couscous bel hout is deeply intertwined with the Mediterranean’s maritime culture, where fishing communities developed recipes that make full use of their local resources. The dish evolved as a variation of the broader North African couscous tradition, adapted to incorporate the abundant seafood available along Tunisia’s shores. This adaptation reflects the diversity of ingredients found across Tunisia’s regions and the interplay between land and sea in its cuisine. Over time, couscous bel hout became a popular dish not only in coastal towns but throughout the country, enjoyed in both homes and local eateries. Preparation of couscous bel hout begins with cleaning and preparing the seafood, which is cooked gently in a tomato-based broth seasoned with garlic, cumin, coriander, and fresh herbs such as parsley and cilantro. The couscous grains are steamed until light and fluffy, absorbing subtle flavors from the broth. The seafood is then arranged atop the couscous, and the rich broth is served alongside or poured over the dish, allowing the grains to soak up the savory, spiced liquid. This method ensures a harmonious combination of textures and tastes that highlight both the delicate seafood and the hearty couscous. Couscous bel hout is traditionally enjoyed as a communal meal, often served during family gatherings and special occasions along the Tunisian coast. It is accompanied by salads or pickled vegetables that provide a refreshing contrast to the rich main dish.
Borzgane is a kind of sweet-savory couscous dish from northern Tunisia, especially around the regions of Béja and Le Kef, made by cooking fine couscous with lamb (or mutton), milk, dates, and a mix of dried nuts and fruits, blending rich and delicate flavors in one dish. The origins of borzgane reach deep into the agricultural and pastoral life of the Tunisian hinterland, where cereals, sheep herding, and the use of fruit and nuts shaped the local meals. In seasons when both grain and dried fruit were abundant, cooks developed a couscous variant that combined meat and sweetness, marking celebrations and seasonal transitions. Over time, borzgane took on ritual significance: it became associated with spring festivals in the region, notably with the Mayou festival at Le Kef, when new cereals are celebrated and a lamb is often slaughtered to signal renewal. To make borzgane, one first steams or soaks couscous until light and separated, often with a mix of milk and water to give it a mildly sweet undertone. Meanwhile, lamb is cooked (often with bone to enrich the stock), sometimes until tender in a lightly spiced broth. Dried fruits and nuts, such as raisins, dates, almonds, and hazelnuts, are toasted or soaked, then folded into the couscous. A touch of sugar, a hint of orange blossom water or rose water, and sometimes a sprig of rosemary are added to bring aromatic notes. The meat is placed over the couscous, and the whole dish is moistened with its cooking liquid or additional milk, so that the grains absorb flavor without becoming soggy. The final presentation is generous: the couscous forms a base, the meat is laid on top, and nuts and fruits are scattered, combining textures and tastes. It is eaten as a main dish, with people taking portions of couscous, meat, and the sweet nuts and fruit together. It pairs well with light mint tea or a rose-water infused drink, and sometimes with a fresh green salad that offsets its richness. In local markets or at family feasts, borzgane continues to convey the sense of place—in grain, dairy, lamb, and fruit—of the high plains of Tunisia.
Couscous bel osban is a Tunisian dish that brings together the country’s most emblematic staple, couscous, with osban, a stuffed sausage made from sheep’s intestines and stomach filled with rice, herbs, and greens. The roots of the dish are tied to the central role of couscous in the Maghreb, where it serves as a base for countless stews and celebratory meals, and to the long-standing practice of preparing stuffed meats as a way of using all parts of the animal. In Tunisia, osban developed into a distinctive sausage with a filling dominated by rice, parsley, mint, chard, onion, garlic, and spices such as cumin and coriander. When paired with couscous, it created a dish that combined a staple grain with an elaborate centerpiece, uniting everyday food with something that required skill and patience. Preparation begins with cleaning the sheep’s stomach and intestines, which are then stuffed with a mixture of rice, chopped greens, chickpeas, herbs, and spices, carefully tied to hold their contents. At the same time, a broth is prepared with lamb or mutton, onions, tomato paste, olive oil, and a mixture of spices that form the base for cooking vegetables such as carrots, pumpkin, and turnips. The osban is added to this broth, simmering until tender while lending its flavor to the stew. The couscous grains are steamed above the pot so they absorb the aroma of the broth, then arranged on a large platter, topped with vegetables, meat, and finally slices of osban that reveal their colorful filling. Today couscous bel osban is eaten across Tunisia during religious celebrations, family feasts, and major communal meals. It is usually served on large platters for sharing, with each guest taking couscous, vegetables, meat, and slices of the sausage.
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For the “Top 6 Tunisian Stews” list until June 15, 2026, 1,682 ratings were recorded, of which 438 were recognized by the system as legitimate.
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