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
Iconic Friday couscous with tender lamb/beef and seven seasonal vegetables over fluffy steamed couscous.
Couscous with Chicken Tfaya
Sublime Fassi couscous with saffron chicken, crowned with caramelized onion-raisin tfaya, honey, and almonds.
Moroccan Couscous with Fish
Coastal specialty with fluffy couscous, chermoula-marinated fish, and saffron vegetable broth.
Moroccan Couscous with Lamb (Couscous Bidaoui)
Morocco's iconic national dish - fluffy couscous with tender lamb, seasonal vegetables, and golden saffron broth.
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