For our couscous, I paired monkfish with a quick stew of carrots, celery, and tomato with basil, cinnamon, and saffron, a perfect mix of Sicilian and North African flavors. The broth is very quick to make, so you do not need to labor over it for hours like you would the Lamb and Duck couscous. I am really happy with this dish, it will be a perfect dish for spring and summer meals as the weather warms up!
Tag: couscousier
Lamb and Duck Couscous with Apricots
I have been planning my big Moroccan dinner for months, and talking about hosting it for almost a year now! I bought a hand built tagine (stay tuned for tagine recipes and guides!) and a beautiful Moroccan copper Couscousier. Everyone that knows me knows how much I love to cook on traditional copper and tin…
How to Steam Moroccan Couscous
We have all seen couscous on menus and blue apron orders, but that is not real couscous, real couscous is steamed and raked with love! I was making a big couscous dish in preparation for my Moroccan dinner later this month, and wanted to share with you the proper way to steam couscous in a…
Chez Nous 