Couscous de poulet à amandes

Pottery and regional cooking from Fes to Tamegroute and the Souss

Souks and coastal kitchens from Tangier to Agadir

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

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.

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.

Million Dollar Chicken Moroccan Style

this recipe originally won first prize ($1 million) in a national cook-off of some sort (i think pillsbury) several years ago. i can see why - it is a wonderful combination of flavours. the recipe is quite easy to make and is very economical. i have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. the thighs are definitely better though as they are more moist. do try this - you'll love it.

Moroccan Chicken Marinade

this recipe is tasty and very simple. i always use it at dinner parties, and it always impresses. you can use beef, lamb or fish instead of chicken. it is a very versatile marinade.