Friday Couscous
The soul of Moroccan cuisine, usually served on Fridays and special occasions.
Seven Vegetable Couscous
Let me tell you a secret: in our family, Friday isn't just a day; it's Couscous day! We steam seven seasonal vegetables to perfection over a rich broth of tender chicken and slow-simmered spices. Brought to us by our Berber ancestors, this dish is never eaten alone. It is the ultimate expression of our North African culinary heritage and deep-rooted Karam (hospitality).
Couscous with Tfaya
Welcome to my table! A celebratory couscous dish topped with caramelized raisins and onions (Tfaya), often served with chicken or lamb. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Traditional Saykouk
Welcome to my table! The ultimate summer refresher. Steamed couscous grains mixed with cold, churned buttermilk (Lben). Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Couscous Tfaya (Caramelized Onions & Raisins)
Welcome to my table! A festive, sweet-and-savory couscous topped with a rich, cinnamon-laced jam of caramelized onions and raisins. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Belboula (Barley Couscous)
Welcome to my table! A rustic, earthy alternative to regular couscous made from barley grits, often served with vegetables and lamb. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Saykouk (Couscous with Buttermilk)
Welcome to my table! A refreshing, simple, and cooling dish typically eaten in summer, consisting of steamed couscous submerged in cold buttermilk. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Chicken Couscous with Tfaya
If you were sitting in our family salon right now, I would serve you this. A majestic dish of steamed couscous, tender chicken, and a sweet topping of caramelized onions and raisins. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Chicken Couscous with Spring Vegetables
Let me share a family secret with you. A lighter variation of the seven-vegetable couscous, using delicate spring vegetables like fresh fava beans, peas, and young carrots. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Lamb Couscous with Cabbage and Turnips
Let me share a family secret with you. A robust, winter-style couscous where the earthy flavors of lamb are paired with sweet cabbage and peppery turnips. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Couscous with Milk and Pumpkin
Welcome to my table! A delicate, comforting dish often served for dinner. Couscous steamed and then simmered briefly in hot milk with chunks of sweet pumpkin. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.