Couscous anchors Tunisian cuisine, typically served with lamb, chicken, or fish and a mix of vegetables. Brik is a widely recognized street and home dish, a thin pastry filled with egg, tuna, and capers, then fried. Harissa appears across meals as a central condiment, shaping the flavor profile of many dishes. Lablabi, a chickpea-based soup with bread, garlic, and olive oil, is common as a filling, inexpensive option. Grilled meats and seafood feature heavily along the coast, while inland dishes lean more toward stews and grain-based plates. Dates and semolina-based desserts round out the sweeter side of the cuisine.
