Introducing You to Different Types of Couscous

It’s Friday, so it’s only fair to talk about the star dish of this day in Morocco.

Fez – Couscous, a cornerstone of Moroccan cuisine, is a cultural emblem deeply woven into the country’s traditions.

This versatile and nourishing meal brings families together every Friday and serves as a symbol of hospitality and unity.

While the preparation methods and accompaniments may vary, the essence of Moroccan couscous lies in its ability to blend flavors, textures, and heritage.

Couscous with 7 vegetables and chicken

Couscous with seven vegetables is a colorful and hearty dish often paired with tender chicken.

Carrots, zucchini, pumpkin, cabbage, turnips, chickpeas, and tomatoes simmer in a fragrant broth, infusing the couscous with their rich flavors.

This variety is a staple at Friday family lunches and special occasions.

Couscous with ‘dyala’

Couscous with “dyala” (the lamb’s tail) is a lesser-known but cherished variation. It offers a tangy and refreshing twist to the dish, often enjoyed on Eid days in rural areas.

This version highlights the simplicity of Moroccan culinary ingenuity.

Couscous with ‘tfaya’ and lamb

This luxurious dish combines sweet and savory flavors. The “tfaya” — a caramelized mix of onions, raisins, cinnamon, and honey — rests atop tender lamb and fluffy couscous, creating a perfect balance of richness and sweetness.

It’s a popular choice for festive gatherings and celebrations.

Couscous with Eggs and Almonds

A more decadent variation, couscous with eggs and almonds, is a true treat.

Hard-boiled eggs and roasted almonds provide texture and a nutty depth, elevating this dish into a symbol of opulence often served at weddings and special events.

Couscous with “lhem rass” (Head of lamb)

A more traditional and bold offering, couscous with “l’hem rass” is a dish for adventurous palates.

The lamb’s head slow-cooked to perfection, is a delicacy that carries cultural significance and is often prepared for religious festivities like Eid.

Vegetarian Couscous

Vegetarian couscous is a wholesome alternative for those who prefer a plant-based option.

Seasonal vegetables, chickpeas, and aromatic spices make it a light yet flavorful choice that continues to honor Moroccan culinary traditions.

Bseha!

Couscous is more than a meal in Morocco — it’s an expression of heritage, community, and identity.

Its many varieties reflect the country’s rich culinary diversity, each dish telling a unique story while uniting people around the table.

Whether sweet, savory, or simple, couscous remains a timeless celebration of Moroccan culture.

It’s Friday, so what are you waiting for? Bseha! (To your health!) It’s time to dig in.