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There is a lot to know about couscous. There are entire books written about couscous. Couscous plays such a major role in Moroccan cuisine that there is even a “couscoussier”, a two-tiered pot designated especially for this. Couscous is actually a tiny grain that is prepared by steaming several times. In between the steaming, the […]
This is my basic recipe for preparing basmati rice. The ration of rice to water I use is 1 cup rice to 1 1/2 cups water. The most important element to making perfect rice every time is to make sure you have a pot with a tight fitting lid. If you don’t, take a piece […]
This is one of those typical Moroccan dishes that combine meat (lamb) with dried fruit. If you’ve never eaten this type of stew, it is far more sophisticated than simply lamb with fruit. The fork tender lamb is cooked in a sauce loaded with spices, and each bite reveals a glorious blend of sweet and […]
Before I even thought about making a Moroccan feast, I was intrigued with preserved lemons. I made this recipe and asked a few friends to sample it. My newly converted vegan friend waited until everyone had served themselves and then he scraped the sauce off the chicken, piled it on his plate and declared, “This […]
Fennel is generally an underused vegetable. The slight licorice flavor and crunchy texture allow for endless possibilities. It can be eaten raw or cooked. In this recipe, it is sauteed and combined with grilled carrots, preserved lemon and actual fennel seeds. It’s a wonderful salad as part of a Moroccan feast or side dish to serve […]
HOW TO PREPARE FENNEL Cut off the stems and fronds. Don’t throw the fronds away: They can be used as garnish. Trim and discard a very thin slice from the bottom of each bulb. Remove any bruised or tough outer layers. Cut the bulb in half through the base and remove the triangular shaped core. […]
It may seem like extra work to first grill and then saute the zucchini, but it really makes party prep easier. You grill the zucchini the day before the party while you’re grilling the eggplant and carrots. You finish the dish in a saute pan, just before dinner. You don’t have to stand and wait […]
