Mhamas with Extra Virgin Olive Oil and Sun-Dried Tomatoes

My Tunisian culinary friend, Abdelmajid Majoubi, producer of what I consider the finest artisanal North African olive oil, tells me that mhamas, a type of a large Tunisian couscous, was developed by Berber tribespeople as a way to preserve their grain for use long after the wheat harvest.

Mhamas is made by crushing peeled durum wheat, mixing it with salt and olive oil, sun-drying it, and then storing it in earthenware jars. Tunisian cooks steam or boil