Couscous

I was looking forward to Couscous here based on the reputation. The reality was disappointing. The richly perfumed character that makes this dish special was muted — either from shortcuts with harissa or from scaling up production at the expense of quality. hospitality rituals including mint tea se…

Some dishes exist to comfort and Couscous is absolutely in that category. The sweet and savoury together quality works on something almost primal — you feel the warmth of it immediately. ras el hanout does work that no substitute can replicate. Moroccan cuisine draws from Berber, Arab, Andalusian, …

I took a cooking class specifically to learn how to make Couscous correctly. The instructor explained why argan oil is used the way it is — something I'd never understood from just eating it. The richly perfumed result when you make it yourself is different. hospitality rituals including mint tea s…

I spent three months trying every version of Couscous I could find locally. The variation in quality is extraordinary. The best version handled harissa with genuine knowledge and the complex with dried fruit and spice result was noticeably superior. hospitality rituals including mint tea service ar…

The best Couscous I've ever had came from a street stall, not a restaurant. The sweet and savoury together intensity was completely different — more direct and uncompromised. harissa was used without hesitation, the way it should be. Moroccan cuisine draws from Berber, Arab, Andalusian, and French …

What sets Couscous apart is the handling of argan oil. In lesser versions this is treated as a background note. Here it's central and the richly perfumed result shows it. I've started buying it to cook with at home after this experience. Moroccan cuisine draws from Berber, Arab, Andalusian, and Fre…