Tunisian-Style Oatmeal

Tunisian-Style Oatmeal
Creative Communication SCRL


  • 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.


Calories per serving:

309 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 90g 138%
  • Carbs 95g 32%
  • Saturated 13g 63%
  • Fiber 17g 67%
  • Sugars 9g
  • Monounsaturated 62g
  • Polyunsaturated 12g
  • Protein 19g 39%
  • Sodium 37mg 2%
  • Calcium 138mg 14%
  • Magnesium 211mg 53%
  • Potassium 1,217mg 35%
  • Iron 8mg 44%
  • Zinc 5mg 34%
  • Phosphorus 580mg 83%
  • Vitamin A 202µg 22%
  • Vitamin C 66mg 110%
  • Thiamin (B1) 1mg 46%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 0mg 18%
  • Folic Acid (B9) 125µg 31%
  • Vitamin E 14mg 69%
  • Vitamin K 460µg 575%
Have a question about nutritional data? Let us know.
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