Tavola marocchina
Regional variantcouscousSouss-Massa

Couscous di pesce con prugne secche

Couscous di pesce con prugne secche è un couscous al vapore marocchino costruito attorno a pesce e prugne secche; privilegia calore paziente, spezie equilibrate e tavola condivisa.

Prossimo passo
Trasforma questo piatto in una tappa gastronomica, un’idea di mercato o un vincolo dell’itinerario.
Tavola marocchina
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Storia e sapore

A Souss-Massa, piatti come Couscous di pesce con prugne secche custodiscono memoria di mercati, forni di famiglia e giudizio stagionale. L’incontro di pesce e prugne secche racconta un’abitudine marocchina: trasformare ingredienti quotidiani in ospitalità, cucinandoli, condividendoli e ricordandoli.

Dove vivere questa esperienza

Couscous di pesce con prugne secche appartiene alla tavola di Souss-Massa. Assaggialo dove vive la sua tradizione culinaria Souss Amazigh, oppure inseriscilo in un itinerario attraverso la regione.

Vedi Souss-Massa sulla mappaEsplora i luoghi in Souss-Massa
Itinerario

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 giorni · Moulay Bousselham → Dakhla
Itinerario gastronomico
Itinerario

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

11 giorni · Moulay Bousselham → Dakhla
Itinerario gastronomico
Itinerario

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

14 giorni · Moulay Bousselham → Dakhla
Itinerario gastronomico
Ricette collegate
Ricetta

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…
Metodo di cucina
Ricetta

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)…
Metodo di cucina
Ricetta

Fish Tagine

Brighten up your week with this warming recipe of spiced Moroccan fish stew. Perfect for a casual dinner party without the fuss…or the washing up!

2 Waitrose Frozen Line Caught Haddock Fillets (about 250g), or other sustainably caught white fish, 3 tsp baharat (Middle Eastern spice mix – we like Bart), Pinch of saffron threads, 2 tbsp extra-virgin olive oil, 1 onion, finely sliced…
Metodo di cucina
Ricetta

Moroccan Chili W 10 000 Grains of Sand Couscous

from rachel ray. the 10,000 grains of sand is couscous! a unique twist on chili. the flavors work very well together. this would go well on top of anything (baked potato, hotdog, etc.)

pita breads, extra virgin olive oil, ground lamb, salt & freshly ground black pepper, chili powder…
Metodo di cucina