Couscous is much more than a dish; it is a ritual of sharing, a heritage listed as Intangible Cultural Heritage by UNESCO, and a symphony of techniques and flavours. This immersive training aims to pass on this ancestral expertise in all its richness, combining technical rigour, cultural understanding, and creativity.

At the end of the training, the participant will be able to:
Master the fundamental techniques of preparing the grains for a perfect texture.
Compose and balance an aromatic broth and tasty toppings.
Understand and adapt the main regional variations.
Organise the work for a successful and friendly service.
Provide a personal interpretation while respecting the spirit of the dish.

Knowledge of raw materials:
The different types of semolina (fine, medium, coarse, wholemeal), their origin, and their use.
The role of olive oil, fermented butter (smen), and salt.

The sacred gesture: the first work by hand ('Ader or first work): Moistening, rolling the grains with the palm of the hand to separate them, adding flour. Learning about touch and texture.

Steam cooking: Mastering the couscous pot (kiskes, ftéra, or borma). Importance of sealing, timing of steaming and moistening steps, steam control.

The Heart and Soul: Broths & Garnishes
The alchemy of spices: Deciphering ras el hanout, using long pepper, ginger, cinnamon, and saffron. Balance between heat, sweetness, and fragrance.

Bouillon techniques:
Red broth (Marga): Tomato, concentrate, onion, strong spices.
Vegetables: Order of addition according to their cooking time (carrots, turnips, squash, pumpkin, cabbage, pre-soaked chickpeas).

Balance: How the vegetables flavour the broth and vice versa.