A lot of celebrity chefs and food personalities in France and in the United States publish couscous and tagine recipes. I'm going to select a few to review. I will not review for authenticity. I'm actually quite happy to see people adapting North African ingredients and technques to their own culinary lexicon.
I'm reviewing a random sampling of recipes. I simply googled "name+tagine or +couscous and clicked on the first search result.
Gordon Ramsay's Lamb Tagine and Couscous
The first thing I ask is why does he season the couscous so much? He cooks it in stock and adds herbs. When couscous is served with a flavorful tagine, it should be plain and simple. This is like cooking pasta in stock and adding herbs to it before saucing it with a bolognese. Why would you do that? It's overkill, too much going on in the dish. I see it all the time. (No comment about the way he cooks couscous).