Home cooking attempt — Couscous from scratch

I spent an afternoon making Couscous from scratch following a traditional recipe. Getting argan oil right was the main challenge — it's not as straightforward as it looks. The complex with dried fruit and spice result was rewarding once I got it right.

hospitality rituals including mint tea service are integral to the food experience. I served it with almond milk as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Couscous yourself gives you a new appreciation for what goes into it at a restaurant.