Comparing Couscous across three restaurants — an honest verdict

I ate Couscous at three different restaurants in the same week to compare. The results were illuminating. The use of harissa varied significantly — only one got it right. The richly perfumed profile should be consistent but interpretation differs widely.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. The best version came from a family couscous Friday, which felt authentic. orange blossom water drink was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Couscous is larger than you'd think.