CLASS | The Art of Couscous

najwa kronfel1.jpg
najwa kronfel1.jpg
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CLASS | The Art of Couscous


Sunday, January 15, 2017


Join us to learn the secrets behind making our famous fresh, hand-rolled couscous. We promise: you’ve never had couscous like this before. 

We will give you an in-depth look at what exactly is The Art of Couscous, and what it means to ‘hand roll’ your couscous. How to make it from scratch? What is the best technique to make it? What equipment is needed in order to get the best result?

Besides learning how to make couscous, we will make the following dishes;

  • ‘Masabcha’- a Middle Eastern chickpea stew made with fresh turmeric & garlic

  • Moroccan meatballs in a rich harissa sauce

  • Charred beet salad

  • Roasted eggplant salad

The class will be followed by a meal so you can enjoy your hard labor: )


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Throughout North Africa and parts of the Middle East, couscous is regarded as the ultimate comfort food. Like rice to Persians or pasta to Italians, couscous is revered as almost sacred. The process of making couscous is both simple and sophisticated. It’s made by hand and enjoyed everyday, or dressed up for special occasions.