Male adults and children of a rural family hand-eating couscous, for Friday noon meal (Flalha, Tlita Od Hamdane, Doukkala, Morocco)
At the Moroccan table
Its defining character is the weekly family meal associated with steamed semolina, vegetables, broth and regional variations.
Description And serving traditions
Friday Couscous centers on the weekly family meal associated with steamed semolina, vegetables, broth and regional variations.
Ingredients and raw materials
- couscous semolina
- vegetables
- chickpeas
- meat or vegetable stock
- spices
How it is made
- Moisten and aerate the couscous grains in stages.
Table & terroir
Roots on the map
- Region
- National
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
foodcouscousNational
Region map
Cook, taste, or eat this with a local
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