Mourad Lahlou is the chef at Aziza in San Francisco, where he and his staff make fresh couscous every day. Couscous is a Moroccan dish made by rolling semolina granules into small pellets. Unlike ...

NEW YORK — There is only one way to eat couscous, according to chef Einat Admony. “Once you taste the homemade kind, you can never go back to eating it any other way,” she says. Admony was just 8 ...