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:

310 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 22g 34%
  • Carbs 24g 8%
  • Saturated 3g 16%
  • Fiber 4g 17%
  • Sugars 2g
  • Monounsaturated 15g
  • Polyunsaturated 3g
  • Protein 5g 10%
  • Sodium 10mg 0%
  • Calcium 35mg 3%
  • Magnesium 53mg 13%
  • Potassium 312mg 9%
  • Iron 2mg 11%
  • Zinc 1mg 9%
  • Phosphorus 145mg 21%
  • Vitamin A 51µg 6%
  • Vitamin C 17mg 28%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 31µg 8%
  • Vitamin E 3mg 17%
  • Vitamin K 115µg 144%
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