Couscous met vis en saffraan

Pottery and regional cooking from Fes to Tamegroute and the Souss

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

Meknes, Taroudant and Agadir: harbours, souks and regional cooking over 16 days

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.

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!

Grilled Fish On Skewers

this recipe comes from a moroccan cookbook that i once found in a bargain book shop. you can either use the grill on your oven or bbq them. they are really tasty and served with green salad they make a light meal. the coriander in this recipe refers to fresh leaves/cilantro, not the seeds. the preparation time includes time for marinating, otherwise it would only be about 15 minutes.