Couscous · Grouper or Sea Bream
Kosksi bil Hout (Fish Couscous)
Photo: Habib M'henni / Wikimedia Commons · CC BY-SA 3.0
The whole fish is often served head-on, resting directly on the mound of couscous rather than filleted — presentation is part of the dish.
Steamed semolina couscous is piled with a whole fish — usually grouper or sea bream — cooked in a spiced tomato broth with vegetables. It's the coastal, seafood answer to the lamb couscous served inland.
Why it's made this way: With Sfax as Tunisia's biggest fishing port, coastal households built their Friday couscous tradition around the day's fish catch rather than meat.
More from Tunisia
Part of World of Street Food — 3248 dishes from 118 countries.
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