The crown jewel of Moroccan cuisine. Every Friday, families gather around steaming plates of perfectly prepared couscous, continuing a tradition that spans generations.
Couscous is traditionally prepared on Fridays in Morocco, and UNESCO recognized the knowledge, know-how and practices pertaining to the production and consumption of couscous as an Intangible Cultural Heritage of Humanity.
Traditional Friday couscous with a rich variety of seasonal vegetables and tender meat.
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Tender chicken pieces with aromatic vegetables in a saffron-infused broth.
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Festive sweet couscous with cinnamon, almonds, and powdered sugar.
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Coastal specialty with fresh fish, vegetables, and a tomato-based sauce.
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Rich and hearty couscous with succulent lamb and root vegetables.
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Colorful medley of seasonal vegetables in a fragrant vegetable broth.
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Steam couscous three times for the fluffiest texture, checking for doneness each time
Use a fork to fluff grains between steamings, never compress or overmix
Start vegetables first, add delicate items last to ensure everything finishes together
Hearty meat and root vegetable combinations, perfect for cold mountain weather
Fresh fish and seafood couscous with Mediterranean influences
Preserved ingredients and dried fruits, adapted to arid climates