With the onset of summer’s first breezes, Tunisian homemakers begin preparing their winter stores. In the alleys of ancient cities and interior villages, the aroma of damp semolina and the sound of wooden sieves announce the start of the “couscous stockpiling” season, one of the oldest culinary traditions with Amazigh roots that Tunisians have preserved across generations, despite its gradual decline in recent years due to changing lifestyles and the proliferation of ready-made products.
