Kous Kous’s intense Moroccan flavors mingle with colorful, genuine décor to give patrons a dining experience that's as genuine as the athletic abilities of Bo Jackson. Served from 11 a.m. to 2:30 p.m., the lunch menu boasts a spicied-up array of meaty and flesh-free appetizers, sandwiches, and a pared-down selection of tagines (slow-roasted Moroccan stews, $6–$10) and brochettes (grilled meat skewers, $7–$9). Rappel down the sheet-draped ceiling after 5 p.m. to enjoy the dinner menu, which features a stewy slew of main-course tagines, including veggie ($14), ground-beef-stuffed tomato and bell pepper ($17), and lamb shank ($20). Diners preferring their food served a la stick can opt for a brochette skewered with chicken ($16), beef ($21), or shrimp ($17). Each tender concoction is served with your choice of whole-wheat couscous with garbanzo beans or garlic-herb mashed potatoes and can be paired with a selection of Moroccan wines and beers, in addition to local San Diego brews.
Grilled chicken, shrimp, and filet mignon kebabs lie upon beds of traditional couscous at Marrakesh, a restaurant devoted to introducing diners to authentic Moroccan cuisine. Chefs assemble chicken-stuffed bastilles—a type of filo-dough pot pie covered with powdered sugar and cinnamon—and marinate morsels of lamb in a sweet honey sauce. They also send out Harira, a Moroccan soup, and three traditional Moroccan salads with every prix fixe dinner. Meals draw to a close with pieces of homemade baklava and fragrant glasses of mint tea, which aid digestion and freshen breath more pleasantly than a mouth full of soap.
Vivid scarves trail the movements of a belly dancer, who is herself echoing the vivacious rhythms of a North African tune. The spectacle serves as a multi-sensory spice alongside a feast of Moroccan cuisine at Mamounia, a thrilling eatery that evokes the mystique of Marrakech with traditional foods served in immersive environs. As they take in the candlelit scene, guests can share hot or cold mezzes of fattousk salads and phyllo dough chicken bastilla pastries, or feast on main courses of quail kebab, slow-cooked wild salmon, and sweet lamb-shank couscous.
Special occasions call for a three- or five-course dinner of lamb and chicken stews, baklava and mint tea, while off-site catering rings in birthdays and court dates with fragrant soups, fresh salads, and savory kabobs.