Couscous

For us, couscous is more than a dish: it’s the Friday gathering, the whole family around one shared platter. Here you’ll find seven-vegetable couscous, couscous with meat and red pumpkin, and the sweet tfaya couscous with caramelized onions. We start with rolling and steaming the grain two or three times over the simmering broth, until it turns light and never clumps. Then we show you how to season the broth and pile the vegetables into a dome on top. The ingredients are easy to find and the steps are clear, whether you use a proper couscoussier or a faster method. Even if you’ve never made it, your grain will come out fluffy and your broth full of flavor. A generous dish that feeds a whole table and leaves everyone content.