Tunisian vs Moroccan: can’t say, sorry. Can only report Zitouna’s bastilla was the way everybody used to make “back in the old days”; e.g., the '80’s.
The Royal Couscous is a really big serving. There is a ton of couscous in that bowl. I had enough couscous to give some to my spouse for his lamb shank; plus we took enough of the Royal home for a full dinner. At home I added a few links of merguez and a small bowl of curried lentil soup, and the leftovers fed both of us.
You and me both, LOL. Fish doesn’t seem to be a popular choice at Moroccan restaurants - even Aziza at its most fusion-y only offered a couple of seafood choices. OTOH, really fresh fish doesn’t need much “gilding on the lily”!
