Cous Cous' delicacies are very fragrant with blends of spices and olive oils making them fairly nourishing dishes for those concerned about either their health or figure. However, don't expect your normal Americanized, heaping plate of a bulldozer load of wholesome dinner delights. You should enlighten your stomach on what it actually means to be satisfied with the lot of your portions instead of going for the typical fat-ass, corporate American calorie overload. The dishes are smaller than the typical pasta plate and it is expected to be ready to order three or four plates to share with a total group of two to three.
Their cuisine consists of none other than cous cous (who'd have thought?) and, according to the menu, "various regional flavors," which includes mixed Mediterranean herbs and spices such as basil, curries, shallot, etc. You will find hummus as an additive to many dishes as well as many greens from spinach to eggplant on the plates making Cous Cous quite a veggie and even vegan friendly restaurant. They represent the coastal cuisine of a historic trade region very well with a great selection of seafood ranging from salmon and tuna to calamari and scallops, but they still incorporate a level of red meat and poultry as well. I must say though that Cous Cous is a seasonal restaurant, so much of the menu will be subject to change only leaving one with the decision to go back for a whole new experience each season.
The menu prices vary anywhere from $4.00-$25.00
Cous Cous is located at 900 W. Franklin st. (at the corner of W. Franklin st. and Shafer st., on the 1st floor of the Chesterfield Apt. building) 804-358-0868
