Boxed couscous has no place at Kish-Kash, a newly opened West Village couscous bar by chef Einat Admony of Bar Bolonat and Taïm. Here, the couscous is painstakingly made from scratch—hand-rolled, hand-sieved, and twice-steamed over the course of hours. The restaurant name comes from the sieve traditionally used in the process.
The result is “a different world,” Admony said. “It’s fluffy, airy, beautiful, natural … I can have a bowl of it and eat it with nothing [else].”
