Marokkansk bord
Regional variantcouscousSouss-Massa

Couscous med grøntsager og safran

Couscous med grøntsager og safran er et marokkansk dampet couscous bygget omkring grøntsager og safran; retten bygger på tålmodig varme, balancerede krydderier og fælles bord.

Næste skridt
Gør retten til et madstop, en markedsidé eller en begrænsning i rejseplanen.
Marokkansk bord
+ Tilføj til rejseplanen📍 KortNearby discovery needs a mapped location. This entry has no confirmed location.
Mere ▾
Fortælling og smag

I Souss-Massa bærer retter som Couscous med grøntsager og safran minder om markeder, familieovne og sæsonfornemmelse. Kombinationen af grøntsager og safran viser en marokkansk vane: at gøre enkle råvarer til gæstfrihed, tilberedt, delt og husket.

Hvor du kan opleve dette

Couscous med grøntsager og safran hører til Souss-Massas bord. Smag det, hvor køkkentraditionen Fassi urban lever, eller indarbejd det i en rejseplan gennem regionen.

Se Souss-Massa på kortetUdforsk steder i Souss-Massa
Rejseplan

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 dage · Moulay Bousselham → Dakhla
Maddrevet rejseplan
Rejseplan

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 dage · Moulay Bousselham → Dakhla
Maddrevet rejseplan
Rejseplan

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 dage · Moulay Bousselham → Dakhla
Maddrevet rejseplan
Forbundne opskrifter
Opskrift

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Tilberedningsmetode
Opskrift

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Tilberedningsmetode
Opskrift

Chicken Tagine with Figs and Fruity Couscous

Tagine is a Moroccan classic, save time and effort with our simple chicken tagine recipe, spruced up with figs and fruity couscous.

1 tbsp olive oil, 2 medium onions, finely sliced, 2 garlic cloves, crushed, 6 free-range boneless, skinless chicken thighs, cut into thirds, 2 tsp ras-el-hanout (such as Bart)…
Tilberedningsmetode
Opskrift

Couscous and Curried Chicken

a quick moroccan favorite!

olive oil, boneless skinless chicken breast, frozen mixed vegetables, garbanzo beans, chicken flavor instant bouillon…
Tilberedningsmetode