Couscous

This couscous, known in Tunisia as M’hamsa, is a traditional North African staple made from hand-formed semolina grains of crushed durum wheat. Produced using time-honored Berber methods, the semolina is mixed with olive oil, water, and salt, then carefully pushed through sieves to form small, irregular grains that are left to dry naturally under the sun.

This artisanal process gives M’hamsa its distinctive texture and flavor. The grains are slightly larger and more rustic than standard couscous, with a pleasantly firm bite and a subtle, nutty wheat character enhanced by the use of olive oil. Sun-drying helps preserve both the structure and the natural taste of the grains, resulting in a product that reflects traditional craftsmanship.

Les Moulins Mahjoub is known for preserving Tunisia’s culinary heritage through natural, small-scale production methods. Traditionally, couscous making was a communal activity passed down through generations, often involving groups of women gathering to prepare large batches by hand. This M’hamsa honors that legacy, offering an authentic, versatile base for stews, vegetables, and richly spiced dishes.