The very first time I encountered Couscous, I knew that it was to become an important part of my life; rather like Pasta.
Oddly, this encounter did not take place in Morocco (I slept through my early visits to N Africa, on account of the soporific quality of certain illegal substances), but here in France where we have a large Moroccan and Algerian population.
These days it would be unimaginable for us not to eat Couscous several times a week; often in summer as cold Taboulé, but usually hot accompanied by a spicy Lamb or Chicken Tagine.
I have never been taught the art of Couscous preparation; I've just muddled through by looking, tasting, and experimenting.
The Couscous itself I mix with dried mint, cumin seeds, and olive oil, before I re-heat in the microwave. My Tagines always contain tomatoes, courgettes, chick peas, potato, carrots, harissa, preserved lemons, ground cumin, and cinnamon (the one above contained Lamb).
On warm summer evenings, to sit down with friends to a big dish of perfumed and spicy Couscous (and a plentiful supply of rouge) is as good as it gets.