Edda Servi Machlin recommends serving couscous with thurshi, a puree of yellow squash. I believe the condiment is of Tunisian origin, probably having made its way to the Italian Jewish kitchen from Livorno, where so many North African Jews settled. The caraway is the giveaway, a signature spice in tabil, the classic Tunisian seasoning mixture. This condiment also resembles a North African squash puree dish called hlou,
