Here is where you come for some of the best couscous in Paris. A steaming heap of fine couscous (grains of semolina), a savory bouillon with vegetables, and delicately grilled or roasted meat are the three main components of this dish, originally imported from North Africa and now wildly popular in France. Zerda offers a choice of lamb, chicken and merguez (spicy lamb sausage) versions; my favorite is the meltingly tender “lamb cooked in sauce,” but they are all good. If you prefer one of their scrumptious tagines (stews seasoned with such ingredients as dried fruits, olives, or preserved lemons) be patient: They take 20 minutes to prepare. Not only is the food great, but the service is warm and friendly.
- Margie Rynn