The art of making couscous from scratch is worth the time and the muscle. In an era when we are embracing all things handmade, from fresh pasta to one-of-a-kind ceramics, it’s still fairly uncommon to ...

I had been craving couscous, so rather than grab a box of the pre-seasoned stuff, I wanted to find a from-scratch recipe that showcased this delicious carbohydrate. The problem — no one in town seemed ...

Mourad Lahlou is the chef at Aziza in San Francisco, where he and his staff make fresh couscous every day. Couscous is a Moroccan dish made by rolling semolina granules into small pellets. Unlike ...

When I visited a small village in northwestern Morocco this summer, I was enchanted by the sight of a group of women at a food cooperative, sitting on the floor with their legs outstretched, expertly ...

Couscous is the memory of home. To hear transplanted North Africans describe the way the grains are hand-rolled, then steamed and dried once, twice, three times, is to get a sense of how important a ...

Mourad Lahlou is the chef at Aziza in San Francisco, where he and his staff make fresh couscous every day. Couscous is a Moroccan dish made by rolling semolina granules into small pellets. Unlike ...