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CousCous Restaurant Review: Khaled Chebbi, leading this team as executive chef, is Tunisian born and bred. Consulting with him is Lotfi Chabaane. Together they have brought Tunisian fare to Atlanta's dining scene. Start with a small plate to share. Kefteji combines butternut squash with other vegetables, seasoned with a touch of harissa, then topped with a tender fried egg. Pair it with a salad for a light meal. We also like the chicken livers in a brown sauce with caramelized onions and croutons, to be spread on toasted crostini; mussels steamed and served with French bread for sauce dipping; and grilled merguez (lamb sausage). For main plates, consider the couscous, made with anything from vegetables (butternut squash again) to braised lamb, roast chicken, seafood or a combination. A brined pork chop seems culturally out of place, but it's designed to appeal to Southern tastes. Many choices are gluten-free and vegan. Israeli pearl couscous pudding with raisins and dates is the dessert of choice. A short but smart wine list wraps its arms around the planet to secure choices that go well with the food, but the search is on for some Tunisian wine.