Introduction to Couscous

Introduction to Couscous

I have been meaning to tell you a bit more about these little tiny balls of semolina flour for a while but I haven’t had the chance. I am glad I can finally do it before the end of the year!

As the child of two strict Moroccan foodies, my experience with couscous growing up was very traditional. Let me explain. In Morocco the term “couscous” refers to a whole dish made usually of meat and vegetables cooked in a delicious broth served on a bed of steamed semolina granules (aka couscous!). “Couscous” never referred to a side dish or a salad and “couscous” was never cooked instantly. It was quite the opposite.

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How we cook and what we ate this summer – Morocco edition + 3 non recipes

How we cook and what we ate this summer – Morocco edition + 3 non recipes

You know I love Moroccan food but for me Moroccan food means much more than the recipes I share, all the tagines and even more than the tastiest bastilas! Moroccan food, for me is also the food I ate while growing up. I spent a good two weeks in Morocco this summer and while I was so happy to be reunited with my family, I was also very pleased to be reunited with the sweetest tomatoes, freshest seafood and juiciest fruits!

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Preserved Lemons

Preserved Lemons

Preserved lemons are pickled lemon in water and salt. They are beautifully fragrant and their flavour is unique which makes them irreplaceable in Moroccan cuisine, where they are usually added to tagines and salads. 

They are special cause they have the ability to add a citrusy and fragrant scent to all your dishes. Chop and add them to your salad, couscous, rice and meats, you won’t be disappointed.

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