Marokkansk bord
Original traditioncouscousNational

Couscous med couscous og semulje

En marokkansk couscous- og kornretter fra National, knyttet til fælles marokkansk kulturarv, bygget omkring couscous, semulje og rosiner og tilberedt efter logikken i couscousgryde.

Næste skridt
Gør retten til et madstop, en markedsidé eller en begrænsning i rejseplanen.
Marokkansk bord
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Fortælling og smag

Forbundet med National og fælles marokkansk kulturarv bevarer retten marokkansk madhukommelse gennem tålmodighed, sæsonråvarer og fælles måltider. Balancen mellem krydderier, sødme, røg, korn eller sauce viser, hvordan marokkanske køkkener gør lokale produkter til gæstfrihed.

Hvor du kan opleve dette

Retten er en del af det fælles nationale bord – du møder den i hele Marokko, ikke kun i én region.

Åbn kortet over MarokkoFlere retter fra det marokkanske bord
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

Moroccan Couscous with Meat and Seven Vegetables

This outstanding recipe for classic Casablanca-style couscous features steamed couscous piled high with stewed meat and vegetables. (You can omit the meat for a vegetarian couscous.) Feel free to vary the vegetables to your family's preferences, but try to include a full variety to achieve an authentically flavored sauce. It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.If you've never used a couscoussier, a traditional steamer used to make couscous, it is not difficult to learn ​how to use. Just be prepared to steam the couscous three times, about 15 minutes each. If you choose to use chicken as the meat, an organic, free-range bird works best due to the long cooking time.

1 kilogram (about 2 1/4 pounds) bone-in lamb or beef, cut into large pieces, or 1 whole chicken, 1 large onion, coarsely chopped, 3 medium tomatoes, peeled and coarsely chopped, 1/4 cup vegetable oil, 1 1/2 tablespoon salt…
Tilberedningsmetode
Opskrift

Moroccan Couscous, Caramelized Onions & Raisins (couscous Tfaya)

Use either chicken or lamb in this Moroccan recipe for couscous tfaya. Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish. Some versions also include chickpeas.The ingredients call for the fragrant spice blend known as ras el hanout. If you can't find it, substitute a few whole cloves and a pinch of nutmeg.You can serve the dish on a bed of instant couscous, but for authentic results, steam the couscous over the simmering meat. Fried almonds are a garnish and can be made ahead of time. Steam additional couscous if planning to offer afterward.Allow for additional cooking time if preparing lamb instead of chicken.

1 small chicken, skinless, cut up, or 2 pounds (1 kilogram) lamb, cut into 3-inch to 4-inch pieces, 1 very large onion, thinly sliced, 1 tablespoon ginger, 2 teaspoons salt, 1 1/2 teaspoons freshly ground black pepper…
Tilberedningsmetode