In Tunisia, certain dishes go far beyond cuisine. They become social landmarks. Couscous belongs to this rare category. It is prepared for family gatherings, for Sundays, for moments when one wants to feed several people around the same table.
It is also, without always realizing it, an excellent indicator of the cost of living.
Because behind the steam rising from the couscoussier lies a very real bill. And when you look at the basket of ingredients item by item, a reality immediately appears: while couscous remains relatively accessible today, it is because one single product dominates the dish’s economic balance: the chicken.
