Mesa marroquina
Regional variantcouscousOriental

Cuscuz de cevada com coentro

Cuscuz de cevada com coentro é um cuscuz ao vapor marroquino construído em torno de cevada e coentro; privilegia calor paciente, especiarias equilibradas e mesa partilhada.

Próximo passo
Transforme este prato numa paragem gastronómica, numa ideia de mercado ou numa condição do itinerário.
Mesa marroquina
+ Adicionar ao roteiro📍 MapaNearby discovery needs a mapped location. This entry has no confirmed location.
Mais ▾
História e sabor

Em Oriental, pratos como Cuscuz de cevada com coentro guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de cevada e coentro revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Onde viver esta experiência

Cuscuz de cevada com coentro pertence à mesa de Oriental. Prove-o onde vive a sua tradição culinária Arab-Andalusian, ou integre-o num itinerário pela região.

Ver Oriental no mapaExplorar locais em Oriental
Roteiro

Chefchaouen and Casablanca: imperial-city depth from Tangier

18 dias · Tangier → Casablanca
Itinerário gastronómico
Roteiro

Tafraoute and Casablanca: imperial-city depth from Tangier

15 dias · Tangier → Casablanca
Itinerário gastronómico
Roteiro

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

18 dias · Tangier → Casablanca
Itinerário gastronómico
Receitas relacionadas
Receita

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…
Método de cozinha
Receita

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)…
Método de cozinha
Receita

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.

1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
Método de cozinha
Receita

Cheat’s Chicken and Vegetable Tagine with Lemon Couscous

A chicken tagine for two – ready in 15 minutes. You can also try small, peeled raw prawns instead of chicken.

100g couscous, 3 tbsp olive oil, Zest of 1 lemon, 150ml hot chicken stock, Juice of ½ lemon…
Método de cozinha