Craig Coos Over Couscous

Craig LaBan descends the steps on 17th Street and into Argan Moroccan Cuisine looking for authentic couscous and finds what he’s looking for. Beyond the couscous he finds some other gems too.

[T]he tastes of Argan I covet are those that come from the slow stew, like the hearty harira bowls of chickpea-lentil soup that transport me back to one of the food stalls that pop up each night on the giant Marrakech plaza called Djemaa el Fna. Or especially the tagine of braised lamb shank, similar to the lamb with couscous, but glazed in honey and topped with stewed prunes, toasted almonds, and sesame seeds.

Two Bells – Very Good

Argan Moroccan Cuisine [Philadelphia Inquirer]