Couscous · Milan
At Maison Touareg, couscous starts from hand-worked semolina and a preparation that takes time. It is a fundamental part of the Maison’s cuisine and of Mourad Dakir’s journey.
Cous Cous World Championship 2024: Team Morocco wins.
Mourad Dakir and Hanae Chaoui represented Morocco.
Maison Touareg · Via Varesina 77, Milan.
Couscous is not presented as a shortcut. The semolina is worked, moistened and rubbed into grains with patience. It is a cooking gesture that belongs to family memory and Moroccan tradition, and that at the Maison becomes part of the daily service.
Couscous is made to sit at the centre of the table. Vegetables, broth, meat or other preparations change the story of the dish, but the idea of sharing remains: it is one of the reasons couscous has become a symbol of Maison Touareg.
At the Cous Cous Fest in San Vito Lo Capo, Mourad Dakir and Hanae Chaoui won the Bia Cous Cous World Championship 2024 for Team Morocco. The award strengthens a practice that already existed at the Maison: treating couscous as cuisine, identity and craft.
Maison Touareg does not want to be reduced to a single dish. Tagine, bastila, Moroccan starters, mint tea and slow cooking complete the experience and let you discover Moroccan cuisine beyond its best-known dish.
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Maison Touareg · Via Varesina 77
Monday19:00–23:00
Tuesday–Saturday12:30–15:00 and 19:00–23:00
SundayClosed