Couscous aux Sept Légumes
Marrakech, Morocco
This traditional Friday meal features steamed semolina grains piled high with a variety of tender, slow-simmered vegetables and meat. A rich, aromatic broth is served on the side to moisten the grains to perfection.
Why locals eat it
Couscous is deeply rooted in North African Berber culture and is historically eaten after the Friday midday prayers. Gathering around a single shared platter of couscous is a vital symbol of family unity and hospitality.
Local tip
Most traditional spots only serve this dish on Fridays, so plan your culinary itinerary accordingly to catch the freshest preparations.
Typically made with
semolina, carrots, zucchini, pumpkin, cabbage, chickpeas, beef, turnips. Recipes vary — always check with the vendor if you have allergies.