Couscous is the dish of big occasions across North Africa, and since 2020 the knowledge behind it has been on UNESCO's list of Intangible Cultural Heritage, shared by Tunisia, Algeria, Morocco and Mauritania. In Tunisia you recognise it by its red sauce of tomato and spices, often lifted with harissa: the semolina is steamed above the broth in a couscous pot, then moistened with the sauce. What makes it Djerbian is mostly the topping: on the island, fish readily replaces lamb or chicken, as in other coastal regions of the country. The rest is a family matter, each with its own proportions. At Restaurant Sultana, couscous comes in a red sauce with the topping of your choice: lamb, chicken, fish, prawns or osben, depending on the day.
Djerba couscous: your questions
Is Djerba couscous always made with fish?
Often, but not always: fish couscous is much loved on the island, and it is also made with lamb, chicken or vegetables.
Since when has couscous been recognised by UNESCO?
Since December 2020: the knowledge, know-how and practices of couscous are on the list of the Intangible Cultural Heritage of Humanity.
By the Restaurant Sultana team.