Tunisian cuisine is the result of an ingenious blend of local expertise and influences from various sources and eras. The Berber origin of couscous is well documented. In some regions, it is an everyday dish. The original culture was enriched by the contributions of the peoples who came to the country. The Jewish community that lived in Tunisia has made a very significant contribution to Tunisian cuisine.

• Tunisian cuisine makes extensive use of olive oil and spices; when blended in just the right proportions and used with skill, they work wonders, transforming simple, inexpensive ingredients into refined dishes.
• Modern Tunisian cuisine offers a wide variety of appetizers. While the most popular is the famous brik with egg and tuna or made with a rich meat filling, other appetizers are just as—if not more—delicious: Brik Danouni, various vegetable-based salads such as méchouia salad, or salads made with fish or octopus, and fish or lamb soups.
• Always exceptionally fresh and exquisitely flavorful, these premium fish are prepared and served in a variety of ways, ranging from simple grilling to the most elaborate dishes