occasions and large gatherings, from weddings to funerals. Meats, vegetables and spices are cooked in the lower pot. Cooking steam rises through vents into the container above. It is layered with whole herbs such as bay leaves and covered with a fine-grain couscous. The couscous pasta is therefore cooked with aromatic steam. During the cooking process, the couscous needs to be regularly stirred with a fork to prevent lumping, much as risotto is cooked. The word couscous (alternately cuscus or kuskus) was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably of Berber origin. The exact formation of the word presents some obscurities. The Berber root *KS means "well formed, well rolled, rounded". Numerous names and pronunciations for couscous exist around the world. Couscous has been recognized on UNESCO's list of Intangible Cultural Heritage in 2018. This new designation by UNESCO is due to the worth of couscous and the tradition, practices, and ability that encompass it. Meats Preferred meats include lamb (kosksi bil ghalmi) or chicken (kosksi bil djaj), but regional substitutes include red snapper, grouper (kousksi bil mannani), sea bass (kosksi bil warqua), hare (kosksi bil arnab) or quail (kosksi bil hjall). Pork consumption is forbidden to Muslims in Tunisia, in accordance with Islamic dietary laws. Tajine Tunisian tajines or tajine refers to a kind of quiche, without a crust, made with beaten eggs, grated cheese, meat and various vegetable fillings, and baked like a large cake. The Tunisian tagine is very different from the Algerian or Moroccan dish but similar to the Italian frittata or the eggah. Seafood A popular seafood specialty is poisson complet or the whole fish. The entire fish, excluding internal organs, is prepared and fire-grilled, but it can also be fried, grilled or sautéed. It is accompanied with potato chips and either mild or spicy tastira, made by frying green peppers, tomatoes, onion and a little garlic, all of which is finely chopped and served with an egg poached or sunny side up. Finely chopped fresh parsley is sprinkled on top; a drizzle of lemon juice and a pinch of sea salt complete the recipe. Sauces Tunisian sauces, which are closer to spicy broths, are an integral part of dishes. Otherwise olive oils are often used as sauces.Harissa or hrissa is often said to be a Tunisian sauce, but it is better described as an