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 pasta, couscous must be steamed rather than boiled. Handmade couscous can take as much as five hours to cook. Find a recipe for Chef Lahlou's Roasted Root Vegetable Couscous, Braised Beef Cheeks, Chickpeas, Golden Raisins, and Harissa on the Good Food blog.
KCRW
