Couscous Royale

The exquisite flavors of the Maghreb—Tunisia's casse-croute, Morocco's tagines, Algeria's intricate sweets—are alive and well in Paris

A cook at Le Timgad, a Moroccan restaurant in Paris, holds a platter of chicken tagine. See the recipe for Tagine Djaj Bzitoun (Chicken Tagine with Apricots, Figs, and Olives) »
Mansouria, chef Fatema Hal's Moroccan restaurant in Paris.
North African pantry staples at a shop near the Barbes-Rochechouart market.
Mrouzia, honey-braised lamb shanks at Mansouria See the recipe for Mrouzia (Honey-Braised Lamb Shanks) »
A customer at El Andalousia, an Algerian pastry shop.
Mahjouba, Algerian crepes See the recipe for Mahjouba (Algerian Crepes) »
Artwork at Mansouria.
An employee of El Andalousia.
Les roses, pastries filled with a paste of almonds, hazelnuts, and walnuts, at El Andalousia.
Under the elevated tracks of the Barbes-Rochechouart Metro is an outdoor market that caters to the maghrebin community.
A halal butcher at Boucherie du Viel Alger.
Servers at Le Timgad
Couscous royale See the recipe for Couscous Royale (Couscous with Grilled Meats) »
Restaurant La Perle, a maghrebin eatery in Paris
Chef-owner Fatema Hal holds court at her restaurant, Mansouria
Lamb meatball and egg tagine at Le Timgad See the recipe for Kefta Tagine (Lamb Meatball and Egg Tagine) »
Tagines and other dishes at Souk Maghnia, a shop for maghrebin provisions.
The Tunisian tuna sandwich at Chez Rene et Gabin See the recipe for Casse-Croute Tunisien (Tunisan Tuna Sandwich) »

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