Moroccan Couscous

I was first introduced to couscous in a small Moroccan restaurant in the Latin Quarter in Paris, “Au Bon Couscous.” One traditional Moroccan couscous experience and I was hooked. Reportedly, in Morocco, making this traditional version of vegetables and couscous is the ultimate expression of love, generosity and hospitality.

Couscous is a semolina grain indigenous to North African cuisine. However, the word is also used loosely to describe the Moroccan, Algerian and Tunisian versions of a recipe that includes meats, vegetables with ginger, turmeric, coriander, saffron and the spicy red pepper paste known as harissa. The contrast of the spicy and sweet flavors of a steaming bowl of couscous and vegetables is irresistible and comforting at any time.

This entree style recipe can be vegetarian or you can choose a protein to serve for those that prefer a meat or seafood version. It’s really simple to increase the amount of the ingredients to serve a large group. The colors, texture and exotic flavors will beckon your guests to the table. It looks like Mardi Gras marching across your plate!

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