In December 2020, a rare moment of North African unity took place when Morocco, Algeria, Tunisia and Mauritania successfully submitted a joint application to inscribe couscous on Unesco's ...

Crispy pan-fried couscous cakes flavored with Moroccan-inspired spices like smoked paprika and cumin are served alongside a cooling yogurt dipping sauce.

In medium saucepot, bring vegetable stock and salt to a soft boil. Once boiling, stir stock and slowly add couscous (stirring prevents clumping). As soon as the couscous is all in, cover the pot ...

It was a surreal high-tech travel moment, sitting before my laptop in a Frankfurt hotel last week and speaking, via computer, to my friend Ahmed in Morocco. I had dialed his cell phone using Skype,… ...

People also argue about which Moroccan city originated it: Fez, famous for its subtle and sophisticated cuisine, or Rabat, where seven-vegetable couscous is considered the “national dish.” ...

In Morocco, the tangine is spooned on top of the steamed couscous; in other countries, the grains are mounded into a tall pyramid and the stew is served in a separate dish.

Couscous, considered the national dish of Morocco, is traditionally served on Fridays after the midday prayers. It’s often part of the tagine.

The United Nations has added couscous to its intangible cultural heritage list in a symbolic, but minor, diplomatic breakthrough for archrivals Morocco and Algeria. Algeria, Mauritania, Morocco ...