Your Experience

Learn to roll and steam traditional couscous from raw grain alongside Lmzinda cooperative women in a half-day cooking class with a shared meal.

Getting started

Arrive at the Lmzinda cooperative and check in for your half-day workshop with the local women. After a brief introduction to the kitchen space, you are shown to your workstation with all ingredients and equipment already laid out. Once everyone is set up, the couscous making begins with the raw grain.

What to expect

Lmzinda cooperative couscous workshop

This experience takes place inside the Lmzinda cooperative kitchen, where you cook side by side with cooperative women and learn each stage of traditional couscous preparation. Over the course of the session, you will go from loose grain to a finished dish that you later share around one plate.

Features

• You start with couscous made from raw grain and learn to hand-roll it, sieve it, and steam it three times until it reaches the correct texture, following the same method the Lmzinda cooperative women use at home.
• The next stage focuses on preparing the meat, vegetables, and spices, as you assemble the topping that goes over the couscous and see how each element is layered to complete the dish.
• All ingredients and equipment are provided for you at the cooperative, so you can concentrate on the hands-on steps without bringing anything from outside.
• At the end of the cooking, you sit down together to eat the meal you prepared, shared around one dish, with mint tea and drinking water served alongside.
• Throughout the session, you spend a half-day with Lmzinda cooperative women, receive guidance in Arabic and Darija, and have a souvenir photo taken to remember your couscous cooking class and shared meal.

亮点

• Spend a half-day in Marrakesh's Lmzinda cooperative kitchen, welcomed by the women who run it and sharing their everyday life and food culture.
• On arrival, you get an overview of the session, see how the kitchen is set up, and find all ingredients and equipment laid out for your use.
• Follow the couscous cycle from rolling and sieving raw grain through three steamings, then move on to preparing the meat, vegetables, and spices.
• Sit around one dish to taste the couscous you made, pour mint tea and water, hear guidance in Arabic and Darija, and pose for souvenir photos.