In Tunisia, this product is called M'hamsa, which translates into sundried wheat grains. Produced in the traditional Berber method, these large grains are hand-rolled and preserved with olive oil and sun, which give them a nutty, earthy flavor unlike any other couscous. Production begins by mixing semolina with olive oil, water, and salt, which is then pushed through screens. Couscous is a staple in almost all North African and Mediterranean cuisine, accompanying stews, meat, and fish dishes. For a classic Tunisian pairing, try it with the Tibar or Teboursouk sauces from Moulin Mahjoub.