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Thali

Every Friday

Friday couscous

In Morocco and across the Maghreb, families share one large dish of couscous after Friday prayers.

An overhead view of a communal platter of homemade Moroccan cuscus (كسكس), with chunks of squash (a species similar to kabocha cultivated in Morocco), zucchini halves, chickpeas, and partridge eggs laid on a bed of steam
Photo: Lmmima, CC BY-SA 4.0, via Wikimedia Commons

What is eaten for Friday couscous

Friday is the day of congregational prayer for Muslims, and in the Maghreb it is the day for couscous. The grain is steamed two or three times over a pot of meat and vegetables until light. After midday prayers the family gathers round one large dish, piled with couscous, seven vegetables, chickpeas and lamb or chicken, sometimes with sweet onions and raisins on top. A plate is often sent to the mosque or to a neighbour in need.

The dishes

CouscousSteamed semolina with meat and vegetables, eaten from one dish.

Also part of it, and being written: Tfaya (Sweet onion and raisin topping.), Leben (Buttermilk drunk with the couscous.).

About this page

Written by the Thali desk with AI assistance. Background: "Couscous" on Wikipedia. Customs differ from family to family and place to place. If this is your tradition and we have it wrong, tell us.

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