Vegetable tagine cooking Getting your first Tagine is a moment to be remembered. But, it is a bit like a pet and needs to be cared for. First, soak the tagine overnight in enough water to cover it like a big bucket. Season tagine. This means brushing it with oil and baking it to seal… Continue reading Moroccan cooking: Caring for your first Tagine
Category: summer salads
Moroccan cooking: Caring for your first Tagine
Vegetable tagine cooking Getting your first Tagine is a moment to be remembered. But, it is a bit like a pet and needs to be cared for. First, soak the tagine overnight in enough water to cover it like a big bucket. Season tagine. This means brushing it with oil and baking it to seal… Continue reading Moroccan cooking: Caring for your first Tagine
Moroccan recipes: The Best Couscous
Ingredients (Serves 4): 1 cup couscous 1 cup water 1 teaspoon olive oil ½ teaspoon salt Mix olive oil and salt with couscous in a large shallow pan or bowl. Rub like sand so oil coats all couscous granules. Make a sand like texture. Add a little water, about ¼ cup just until it soaks… Continue reading Moroccan recipes: The Best Couscous
Moroccan recipes: Salade Mechouia
This is the national dish of Morocco. If you look at the flag, you will see a red background with a green star in the middle. This dish is made with roasted peppers and tomato to symbolize those colors. Similarly, Italy’s national dish is caprese salad because the basil, mozzarella and tomato remind you of… Continue reading Moroccan recipes: Salade Mechouia
Moroccan recipes: Shlada (Tomato-Cucumber Salad)
Hiking the Atlas mountains burnt us out. The sun was shining so bright, we could barely see each other without our sunglasses. When we finally sat down to eat on rugs, on a rooftop nestled in the mountains, we were so happy to drink up this cool salad. It was just the start to the… Continue reading Moroccan recipes: Shlada (Tomato-Cucumber Salad)
Moroccan recipes: Green Beans with Chermoula
This sauce is one of those sauces that taste good on anything. A spiced-up cousin to pesto, it makes a statement with whatever you pair it with. Goes great on fish or cauliflower.For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle. Prep time:… Continue reading Moroccan recipes: Green Beans with Chermoula
Moroccan recipes: Green Beans with Chermoula
This sauce is one of those sauces that taste good on anything. A spiced-up cousin to pesto, it makes a statement with whatever you pair it with. Goes great on fish or cauliflower.For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle. Prep time:… Continue reading Moroccan recipes: Green Beans with Chermoula
Moroccan recipes: Spiced Couscous
The dried fruit and spices in this couscous pair well with any tagine, but especially lamb. Add a little mint for the classic lamb-mint pairing. For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle. Prep time: 15 minutes Cook time: 5 minutes Ingredients… Continue reading Moroccan recipes: Spiced Couscous
Moroccan recipes: Spiced Couscous
The dried fruit and spices in this couscous pair well with any tagine, but especially lamb. Add a little mint for the classic lamb-mint pairing. For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle. Prep time: 15 minutes Cook time: 5 minutes Ingredients… Continue reading Moroccan recipes: Spiced Couscous
Moroccan recipes: Roasted Cauliflower with Harissa and Yogurt Dip
Dive straight into Moroccan cuisine with Harissa. It’s spicy, but if you use just a little it will flavor your vegetables delightfully. You’ll need the yogurt sauce if your harissa’s spicy! For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle. Prep time: 15… Continue reading Moroccan recipes: Roasted Cauliflower with Harissa and Yogurt Dip