Marokkaanse tafel
Original traditioncouscousSouss-Massa and Atlas villages

Couscous met arganolie en gerst

Een Marokkaanse bereiding binnen couscous- en graangerechten uit Souss-Massa and Atlas villages, verbonden met Amazigh-erfgoed, opgebouwd rond arganolie, gerst en griesmeel en bereid volgens de logica van zware pan.

Volgende stap
Maak van dit gerecht een culinaire stop, marktidee of voorwaarde voor de reisroute.
Marokkaanse tafel
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Verhaal en smaak

Verbonden met Souss-Massa and Atlas villages en Amazigh-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

Couscous met arganolie en gerst hoort bij de tafel van Souss-Massa and Atlas villages. Proef het waar de Amazigh heritage-keukentraditie leeft.

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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…
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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)…
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Moroccan Chicken and Whole Grain Couscous

a flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. this recipe was actually a real chicken contest winner! vegetables and even meat can vary according to taste, but i find squash, carrots, bell pepper, and lamb work well in this recipe. even though the spices seem strange, the flavors are subtle but fragrant! a real favorite at home.

whole wheat couscous, vegetable oil, onion, bay leaves, whole cloves…
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Vegetarian Moroccan Mixed Vegetable Tagine

If you've been under the impression that Moroccan stews must include meat or poultry, think again. A delicious vegetarian tagine with mixed vegetables can be prepared as your main dish. Vegetables cooked in traditional Moroccan tagines have appetizing texture, color, and flavor. Cut the veggies into wedges or planks and arrange them in conical Berber style, or simply slice and layer them.If cooking in a tagine, a diffuser is recommended for placing between the tagine and burner. If you don't own a tagine, a skillet may be used instead. Serve directly from the dish in which you cooked, using crusty bread such as Moroccan semolina bread for scooping up the veggies and sauce.Avoid rushing the cooking; you'll want to allow one to two hours for the veggies to slow cook. If using argan oil instead of olive oil, extra care must be given to maintaining a low temperature so as not to ruin the delicate flavor of the oil.

1 onion, sliced into rings, 2 tomatoes, thickly sliced, 4 carrots, peeled and cut in half lengthwise or sliced, 2 or 3 small zucchini, cut in half lengthwise or thickly sliced, 1 to 2 large potatoes, peeled and quartered or cut into 1/4-inch-thick slices…
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