- Fine semolina couscous, steamed three times
- Seven vegetables: pumpkin, zucchini, carrots, turnips, cabbage, tomatoes, chickpeas
- Lamb, beef or chicken (or tfaya: caramelized onions with raisins and cinnamon)
- Butter or smen, and harissa on the side for those who want heat
Couscous
Couscous with vegetables and chickpeas. Photo via Wikimedia Commons.
Couscous is the Friday dish: steamed semolina grains piled high and crowned with a stew of seven vegetables, chickpeas and meat. It is Morocco's ceremonial meal, cooked for the family gathering after Friday prayers.
Proper couscous is steamed three times, each pass fluffed by hand with butter or smen (aged butter), until the grains are light and separate. Sweet versions with caramelized onions, raisins and cinnamon appear at celebrations.
Key ingredients
Where to try it
- Friday lunch: restaurants across the country serve it as the day's special.
- Riad restaurants in Fès and Marrakech for the refined versions.
- Family homes: if you are invited on a Friday, say yes.