Marokkaanse tafel
Original traditioncouscousNational

Couscous met couscous en griesmeel

Een Marokkaanse bereiding binnen couscous- en graangerechten uit National, verbonden met gedeeld Marokkaans erfgoed, opgebouwd rond couscous, griesmeel en rozijnen en bereid volgens de logica van couscouspan.

Volgende stap
Maak van dit gerecht een culinaire stop, marktidee of voorwaarde voor de reisroute.
Marokkaanse tafel
+ Aan reisroute toevoegen📍 KaartNearby discovery needs a mapped location. This entry has no confirmed location.
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Verhaal en smaak

Verbonden met National en gedeeld Marokkaans erfgoed bewaart dit gerecht Marokkaans culinair geheugen via geduld, seizoensingrediënten en gedeelde tafels. De balans tussen specerijen, zoetheid, rook, graan of saus toont hoe Marokkaanse keukens streekproducten omzetten in gastvrijheid.

Waar je dit kunt beleven

Dit gerecht maakt deel uit van de gedeelde nationale tafel — je komt het in heel Marokko tegen, niet alleen in één regio.

Kaart van Marokko openenMeer gerechten van de Marokkaanse tafel
Verbonden recepten
Recept

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…
Bereidingsmethode
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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)…
Bereidingsmethode
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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…
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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…
Bereidingsmethode