Couscous for a dinner party — went down extremely well

I made Couscous for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The complex with dried fruit and spice profile was the main talking point — no one had quite experienced argan oil used that way before.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. I explained the a desert camp dinner context as I served it which helped people appreciate it fully. Moroccan mint tea was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.