Couscous

Couscous opened a door into a cuisine I'd previously known almost nothing about. The richly perfumed flavours are unlike anything in my usual rotation and I mean that positively. hospitality rituals including mint tea service are integral to the food experience. Understanding that context made the d…

I went in with low expectations — I'd had mediocre versions before. What I found was Couscous made with real commitment to ras el hanout and technique. The sweet and savoury together result was more complex and satisfying than anything I'd had before. Moroccan cuisine draws from Berber, Arab, Andal…

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 …

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…

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…

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…