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 jarred with dried red peppers that lend some gentle heat, though the peppers can also be cooked whole with the couscous for even more spice. This 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.