Lunch

In Morocco, lunch is the most important meal of the day. Eaten between 1pm and 3pm, it is an unhurried, multi-course affair that begins with a spread of small salads, moves through a rich main dish, and ends with fresh fruit and mint tea. At the heart of the Moroccan week is the Friday couscous — a UNESCO-recognised ritual observed by millions of families worldwide. After the midday prayer, the family gathers around a single wide dish of hand-rolled semolina, topped with seven slow-cooked vegetables and tender lamb, and moistened with a fragrant saffron broth. It is more than a recipe. It is a weekly celebration of family. Beyond Friday couscous, the Moroccan lunch repertoire is vast: slow-cooked chicken tagine with preserved lemons and olives, hearty Harira soup that works equally well as a full midday meal, grilled kefta kebabs with fresh bread and salad, and the colourful mezze spread that precedes every main course. Our Moroccan lunch collection covers the full range of midday cooking — from quick weekday dishes ready in under an hour to the ceremonial couscous that requires a whole morning.

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