Traditional Tunisian cuisine reflects local agriculture. It stresses wheat, in the form of bread or couscous, olives and olive oil, meat (above all, mutton), fruit, and vegetables. Couscous (semolina wheat prepared with a stew of meat and vegetables) is the national dish, and most people eat it daily in simple forms, and in more complex forms for celebrations. Bread with stew is a growing alternative. Tunisians near the coast eat a lot of seafood, and eggs are also common.