Mesa marroquina
Regional variantcouscousOriental

Cuscuz de legumes com mel

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

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Transforme este prato numa paragem gastronómica, numa ideia de mercado ou numa condição do itinerário.
Mesa marroquina
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Em Oriental, pratos como Cuscuz de legumes com mel guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de legumes e mel revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Cuscuz de legumes com mel pertence à mesa de Oriental. Prove-o onde vive a sua tradição culinária Souss Amazigh, ou integre-o num itinerário pela região.

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Chefchaouen and Casablanca: imperial-city depth from Tangier

18 dias · Tangier → Casablanca
Itinerário gastronómico
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Tafraoute and Casablanca: imperial-city depth from Tangier

15 dias · Tangier → Casablanca
Itinerário gastronómico
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Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

18 dias · Tangier → Casablanca
Itinerário gastronómico
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
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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 Roasted Vegetables with Couscous

This healthy Moroccan-style meal that puts parsnips, carrots and cauliflower centre stage is the perfect antidote to Christmas excess. Or, try this root vegetable and lentil tagine for an easy, healthy – and vegan – family dinner.

2 parsnips (about 200g), peeled and quartered, 400g mixed heritage or chantenay carrots, trimmed (quartered if large), 1 small or ½ large cauliflower (about 500g), cut into florets, 4 garlic cloves, unpeeled, 2 tsp ras el hanout…
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Chermoula Chicken and Nutty Couscous

Looking for a way to marinade chicken? This North African-style dish is a beautifully spicy way to serve chicken, with lemon, honey and garlic.

8 chicken thighs with skin, slashed with a knife, 3 garlic cloves, crushed, 2 tbsp olive oil, 2 tbsp honey, Zest of 2 lemons…
Método de cozinha