Tunisian-Style Oatmeal

Tunisian-Style Oatmeal

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  • 1 1/2 Cup  Irish steel-cut oats
  • 1 Teaspoon  harissa
  • 1/4 Cup  plus 2 tablespoons extra-virgin olive oil
  • tomatoes, diced
  • scallions, sliced thinly
  • 1/3 Cup  finely chopped flat-leaf parsley

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by Alain Coumont and Jean-Pierre Gabriel

Not everyone likes their first meal of the day to be sweet, so try offering this dish as a savory alternative for a weekend brunch— perfect for those who prefer their oatmeal with a hint of harissa rather than honey.

Click here to see The Quintessential Café Cookbook.


The night before, bring 2 ½ cups water to a boil in a saucepan. Then, pour in the oats immediately and simmer for 1 minute. Cover the saucepan, let cool, then place in the refrigerator overnight.

The following morning, pour 1 cup water into the oatmeal and warm over low heat, stirring occasionally with a spatula to loosen the oats. Serve slightly al dente to retain the unique texture of the oats.

Meanwhile, mix together the remaining ingredients in a small bowl to make the topping. Divide the warm oatmeal and topping among 4 bowls. Serve immediately.

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