Rabat Vegetable Couscous
is prepared in most Moroccan households every Friday, to be eaten after Friday prayers.
Paired with the Moroccaninspired fruited couscous
, it gives you a delicious ?
Put the couscous
, cumin, cinnamon and lemon juice into a large bowl.
1 Put the couscous
into a bowl then cover with boiling water, according to package directions.
INGREDIENTS: (SERVES 6) 1kg sweet potatoes; 3tbsp olive oil; 2 medium red onions; 1 fresh red chilli; 2 garlic cloves; 6cm piece fresh ginger; 30g fresh coriander; 100g dried apricots; 2tbsp harissa paste; 2tsp ras el hanout; 2tsp ground cumin; 2tsp ground coriander; 1/2tsp sugar; 2 x 400g tins chopped tomatoes; 200ml water; 1 x 240g tin chickpeas; salt and black pepper; For the lemon and almond couscous
: 1 preserved lemon; 1 1/2tbsp extra-virgin olive oil; 1tsp ground cumin; 300g couscous
; 400ml boiling water; 50g flaked almonds; 20g fresh coriander leaves METHOD: 1.
(TAP) -- In an unprecedented Maghreb diplomatic move, Algeria, Morocco, Mauritania and Tunisia -State parties to Unesco' s Convention for the Safeguarding of Intangible Cultural Heritage 2003 - sought to have Couscous
inscribed on the Representative List of the Intangible Cultural Heritage of Humanity.
Dediee a la Palestine, la seconde edition du Festival international du couscous
a debute, hier, au palais de la culture Moufdi-Zakaria, a Alger.
1 tbsp olive oil 2 onions, chopped 500g skinless boneless chicken thighs, each cut into 2-3 chunks 3 tbsp tagine paste or 2 tbsp rasel hanout 2 x 400g cans tomato with chopped mixed olives small handful fresh oregano, leaves picked and chopped 2 preserved lemons, flesh removed, skin rinsed and finely chopped 2 tbsp clear honey 1 chicken stock cube 200g giant couscous
handful parsley, chopped
To make the couscous
, bring chicken stock to a boil and season it with salt and pepper.
Healthy alternative to fatty kebabs 6 Meanwhile, cook the couscous
and fluff it up with a fork.
For years I had heard about the deliciousness of spicy Tunisian fish balls in a stew served over couscous
from serious eaters like Jeffrey Steingarten, the former food columnist for Vogue.
You may be familiar with the five-minute couscous
that's available in supermarkets, but hand-rolled couscous
, the kind Admony makes fresh every day in what she calls "New York's first couscous
bar," requires a lot of patience, practice and time-consuming labor.