Table marocaine
Regional variantcouscousGuelmim-Oued Noun

Couscous de poulet à carottes

Couscous de poulet à carottes est un couscous vapeur marocain construit autour de poulet et carottes; il privilégie la cuisson patiente, l’équilibre des épices et le sens du partage.

Étape suivante
Transformez ce plat en étape gourmande, en idée de marché ou en repère pour votre itinéraire.
Table marocaine
+ Ajouter à l’itinéraire📍 CarteNearby discovery needs a mapped location. This entry has no confirmed location.
Plus ▾
Histoire et saveurs

À Guelmim-Oued Noun, un plat comme Couscous de poulet à carottes garde la mémoire des marchés, des fours familiaux et du bon sens des saisons. L’accord de poulet et carottes montre une habitude marocaine: transformer les produits du quotidien en hospitalité, avec une recette que l’on cuit, que l’on partage et que l’on retient.

Où le découvrir

Couscous de poulet à carottes appartient à la table de Guelmim-Oued Noun. Goûtez-le là où vit sa tradition culinaire Moorish, ou intégrez-le à un itinéraire dans la région.

Voir Guelmim-Oued Noun sur la carteExplorer les lieux de Guelmim-Oued Noun
Itinéraire

Chefchaouen and Casablanca: imperial-city depth from Tangier

18 jours · Tangier → Casablanca
Itinéraire gourmand
Itinéraire

Tafraoute and Casablanca: imperial-city depth from Tangier

15 jours · Tangier → Casablanca
Itinéraire gourmand
Itinéraire

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

18 jours · Tangier → Casablanca
Itinéraire gourmand
Recettes associées
Recette

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…
Méthode de cuisine
Recette

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)…
Méthode de cuisine
Recette

Chicken and Couscous Soup

a hearty moroccan soup from one of my favourite aussie magazines - recipe adapted to suit my family.

oil, chicken thigh fillet, carrots, leek, seasoning…
Méthode de cuisine
Recette

Chicken with Figs in Ras El Hanout and Couscous

recipe source: bon appetit (september 2009). prep time does not include chilling chicken overnight. ras-el-hanout is a moroccan spice blend which should be used, but the data base does not recognize.

chicken legs, salt, olive oil, baby carrots, shallot…
Méthode de cuisine