Traditional versus modern Couscous — which wins?

I've now had Couscous prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises harissa in the way hospitality rituals including mint tea service are integral to the food experience. The sweet and savoury together character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a riad rooftop dinner in Marrakech context for the traditional version adds meaning that plating alone can't provide. almond milk with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.