O’Soleil

Traditional dish based on steamed wheat semolina, served with a stew of various vegetables (carrots, zucchini, turnips, chickpeas). Flavorful and light, without meat.

Couscous served with merguez, typical spicy red sausages from the Maghreb (beef or lamb). The spicy flavor of the sausages contrasts with the sweetness of the semolina.

Couscous accompanied by seasoned minced meat (kefta) with spices and herbs. Tender and fragrant.

Couscous served with simmered or roasted chicken pieces. A classic white meat option, tender and less spicy.

The house specialty, generally offering a generous combination of meats chosen by the chef to accompany the semolina and vegetables.

The most hearty couscous, combining several types of meat (often lamb, chicken, and merguez). Ideal for big appetites.

Couscous served with slow-roasted lamb (mechoui), offering melt-in-your-mouth meat that is rich in flavor.

Couscous topped with grilled lamb chops. Offers a grilled texture and a pronounced meat flavor.

Couscous combining two meats of your choice from the options offered. Allows for a variety of flavors in the same dish.