One could make the argument that this recipe is as authentic to Morocco as the film shoot location of the movie “Casablanca,” which was primarily filmed on the Warner Bros.’ Southern California lot.
I didn’t use a tagine (clay pot) to make the recipe and I didn’t shop in a souk (Moroccan market) for my spices. I used instant couscous, canned chickpeas and took shortcuts and liberties because of time constraints.
I tweaked a recipe found on myrecipes.com, which was appealing because it’s fairly simple to make and offers a tapestry of the flavors I love most in Moroccan cuisine.Chickpea dishes are quite popular in Middle Eastern food (think hummus) and they regularly appear in Moroccan tagines and couscous dishes. Soaked and cooked chickpeas have, in my opinion, the best texture but you can’t beat canned chickpeas for convenience.
This may look difficult because of the amount of ingredients, but many of them are cupboard staples and spices. Perfect served with whole grain or plain couscous.
Hello friends! Please excuse dinnerFeed’s prolonged quarantine. Although, thankfully, myself and family have to date remained healthy, not so this site. But, after much rehabilitation, she’s back! Tally ho! I pray that all of you and yours are safe and well. Tally Ho! More to follow soon. Coming out of this pandemic, I wouldn’t want … Full recipe post »
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
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