In Moroccan homes, making couscous is an expression of love, generosity, and hospitality. The process feels both celebratory and communal; it’s a good dish around which to build a cooking party. I tend to approach a couscous-making day sort of as I do Thanksgiving. Yes, the preparations and cooking will occupy a chunk of my time, but the work isn’t especially intricate, and I know that anyone who happens to be around the house will want to be part of the action. The most group-oriented step, and the one that’s the most fun (kids will love it), occurs when the pellets are steamed over simmering water or broth and then separated and fluffed by hand—not once, not twice, but three times.
