There’s a new competitor in town with a fresh approach to the popular build-your-own-bowl market.

Couscous House, a quick-serve Moroccan restaurant that opened at 1611 Morse Road, offers a new base to the many-layered meals.

Two types of house-prepared couscous – those chewy, pasta-like pearls – are among the choices in the meal-building process.

Both styles of couscous – whole wheat and a standard version – are soaked and steamed three times to get the right consistency, said Fatima Idouanzid, who owns the Northland restaurant.

“It’s hard to make,” Idouanzid said. “It’s not like rice or pasta.”

Both white and brown rice are additional starches that can be chosen for the bowl base.

Proteins include grilled chicken breast, chicken drumsticks and steak. There are more than 20 toppings, mostly vegetables, nuts and sauces, cooked cabbage, carrots, chickpeas, potatoes and squash, plus fresh salad ingredients.

Idouanzid, who worked retail and cleaned houses before opening her business, lives in the area.

“I always like to eat a lot of healthy food, especially veggies,” she said. “But in Northland, we don’t have a lot of that, maybe one or two (places).

“They need some healthy food.”

Couscous House seats 16 in a storefront just east of Karl Road.

Dave Cooper, vice president of the Northland Area Business Association, said Couscous House adds to the diversity of dining options in the neighborhood.

“One of the best-kept secrets that we have in the Northland area is the many, many ethnic restaurants, and they’re really good,” he said.

“I think it’s a good fit,” Cooper said of Couscous House, “and I think it will do very well, providing the food’s good.”

gseman@thisweeknews.com

@ThisWeekGary