{"id":12267,"date":"2025-11-11T12:50:13","date_gmt":"2025-11-11T11:50:13","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=12267"},"modified":"2025-11-11T12:50:14","modified_gmt":"2025-11-11T11:50:14","slug":"portrait-mohamed-khalil-lhomme-qui-a-fait-du-couscous-un-fleuron-marocain","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=12267","title":{"rendered":"Portrait\u00a0: Mohamed Khalil, l\u2019homme qui a fait du couscous un fleuron marocain"},"content":{"rendered":"\n<p>Dans les studios du podcast H\u00e9ritage et Vision produit par l\u2019Universit\u00e9 Mohammed VI Polytechnique, l\u2019ambiance est \u00e0 la confidence. Face au micro de Najat Vallaud-Belkacem, Mohamed Khalil se raconte avec simplicit\u00e9 et \u00e9motion. Le fondateur de Dari Couspate, marque embl\u00e9matique du couscous et des p\u00e2tes marocaines, livre un r\u00e9cit inspirant o\u00f9 se m\u00ealent passion, pers\u00e9v\u00e9rance et amour du pays.<\/p>\n\n\n\n<p>\u00ab&nbsp;<em>Il existe mille et une fa\u00e7ons d\u2019\u00eatre entrepreneur<\/em>&nbsp;\u00bb, annonce l\u2019animatrice. Et pour M. Mohamed Khalil, cette voie a commenc\u00e9 dans les ruelles de Figuig, sa ville natale du sud-est marocain. N\u00e9 en 1941, il grandit dans un environnement modeste, marqu\u00e9 par les difficult\u00e9s du Maroc sous protectorat. D\u00e8s l\u2019enfance, il aide son fr\u00e8re dans le commerce familial : \u00ab&nbsp;<em>C\u2019est l\u00e0 que j\u2019ai attrap\u00e9 le virus du commerce<\/em>&nbsp;\u00bb, confie-t-il.<\/p>\n\n\n\n<p>Apr\u00e8s un parcours scolaire sem\u00e9 d\u2019emb\u00fbches, il devient le premier de sa famille \u00e0 int\u00e9grer une grande \u00e9cole de commerce \u00e0 Dijon, en 1962. Il d\u00e9couvre une France encore marqu\u00e9e par l\u2019apr\u00e8s-guerre, mais aussi un apprentissage exigeant. En 1967, anim\u00e9 par un profond patriotisme, il rentre au Maroc : \u00ab&nbsp;<em>Je voulais rendre \u00e0 mon pays ce qu\u2019il m\u2019avait donn\u00e9<\/em>&nbsp;\u00bb, dit-il.<\/p>\n\n\n\n<p>Pour d\u00e9couvrir l\u2019histoire compl\u00e8te de Mohamed Khalil, ses anecdotes, ses conseils et sa vision de l\u2019entrepreneuriat au Maroc, le podcast sur YouTube est disponible via ce lien\u202f:<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"EP 01 : Podcast H\u00e9ritage &amp; Vision avec Mohamed Khalil\" width=\"618\" height=\"348\" src=\"https:\/\/www.youtube.com\/embed\/ys7yPJgnDkc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Dans les studios du podcast H\u00e9ritage et Vision produit par l\u2019Universit\u00e9 Mohammed VI Polytechnique, l\u2019ambiance est \u00e0 la confidence. Face au micro de Najat Vallaud-Belkacem, Mohamed Khalil se raconte avec simplicit\u00e9 et \u00e9motion. Le fondateur de Dari Couspate, marque embl\u00e9matique du couscous et des p\u00e2tes marocaines, livre un r\u00e9cit inspirant o\u00f9 se m\u00ealent passion, pers\u00e9v\u00e9rance &hellip;<\/p>\n","protected":false},"author":1,"featured_media":12268,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-12267","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12267"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12267\/revisions"}],"predecessor-version":[{"id":12269,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/12267\/revisions\/12269"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/12268"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}