Couscous Mastery
The crown jewel of Moroccan cuisine. Every Friday, families gather around steaming plates of perfectly prepared couscous, continuing a tradition that spans generations.
UNESCO Heritage
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.
Couscous with Seven Vegetables
Traditional Friday couscous with a rich variety of seasonal vegetables and tender meat.
Key Ingredients:
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Couscous with Chicken
Tender chicken pieces with aromatic vegetables in a saffron-infused broth.
Key Ingredients:
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Sweet Couscous (Seffa)
Festive sweet couscous with cinnamon, almonds, and powdered sugar.
Key Ingredients:
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Couscous with Fish
Coastal specialty with fresh fish, vegetables, and a tomato-based sauce.
Key Ingredients:
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Couscous with Lamb
Rich and hearty couscous with succulent lamb and root vegetables.
Key Ingredients:
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Vegetarian Couscous
Colorful medley of seasonal vegetables in a fragrant vegetable broth.
Key Ingredients:
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Master Couscous Preparation
Perfect Steam
Steam couscous three times for the fluffiest texture, checking for doneness each time
Gentle Mixing
Use a fork to fluff grains between steamings, never compress or overmix
Timing is Key
Start vegetables first, add delicate items last to ensure everything finishes together
Regional Variations Across Morocco
Atlas Mountains
Hearty meat and root vegetable combinations, perfect for cold mountain weather
Coastal Regions
Fresh fish and seafood couscous with Mediterranean influences
Desert Areas
Preserved ingredients and dried fruits, adapted to arid climates