Moroccan chef Wijdane Merdad has won the grand prize at the International Couscous Festival (Cous Cous Fest), held annually in the Sicilian town of San Vito lo Capo, Italy. Now based in South Tyrol, near the Swiss and Austrian borders, she competed with a sweet dish she called a «symphony of Mediterranean flavors». Wijdane Merdad first traveled to Italy out of curiosity, eager to explore the country's cuisine and gastronomic traditions. She soon developed a special passion for couscous, a skill passed down from her grandmother. After working in the kitchens of Hotel Laurin, she now cooks at Hotel Forestis under the direction of chef Valentina Pojer, according to Rai News. Couscous is both a beloved dish in Italy and a traditional staple in Sicily, celebrated in many variations. Wijdane's recipe stands out for its Moroccan Amazigh inspirations, elevated with argan oil and prepared from raw semolina that she steams using the ancestral method. Her broth is richly spiced with cinnamon, star anise, and cloves. The dish is completed with roasted cashews, candied fruits, and amlou, the almond paste emblematic of Amazigh culinary heritage. It is topped with a yogurt mousse dusted with powdered verbena and decorated with sorrel shoots. Deeply inspired by the culinary traditions of both Morocco and Italy, Wijdane Merdad is currently working on a book that blends the two cultures' flavors. Italy claimed second place with a sweet couscous featuring prickly pears, a hallmark of Sicilian terroir. Tunisia secured third place with a fully vegan sweet-and-savory couscous made with vegetables and dried fruits. In total, eight international teams took part in the competition, including participants from Morocco, the Philippines, Spain, Peru, and the NGO Doctors Without Borders.
