Traditional Saykouk

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.

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.

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.