Couscous Tajine
Couscous Tajine. Straightforward with plenty of added notes on cultural traditions and advice on accompaniments. This traditional dish is made from semolina (the same flour used to make pasta) and is rolled into very.
It's not eaten with a fork and knife and it's not served with something on the side - save for perhaps salads. Add parsley; fluff with a fork. Heat the oil in a large skillet over medium-high heat.
Beautifully photography, including pictures of each dish.
Most of the cafes serve the same dishes: tajine, couscous, pasta, crepes, kebabs, sandwiches.
Moroccan Tajine and couscous are two faces to the same coin; it is the delicacy of Moroccan cuisine. Heat some olive oil in a tagine, casserole-type dish, or stock pot. To start: In a heavy skillet, heat the oil then saute half the onions and garlic, add the chicken and cook until golden brown.
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Oliver Wright
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