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.
Posted by Elaine Simms on 7th Jul 2014
I definitely will re-order this yummy couscous. My daughter squeezed fresh lime juice on cooked M'Hamsa couscous and it was so delicious. She also made a hard shell taco(vegan) filling with this using chopped squash, raisins, beans and a host of other ingredients. Another excellent dish. You can really taste and tell the quality in this product.