Try it out now! I can still remember my trip to Morocco as a child. Every evening we were served a typical Moroccan meal at the hotel. The centerpiece was always a large bowl of couscous that smelled ...

Instructions: Heat butter in pan; add shallots and slowly cook them until they are translucent. Add garlic, apricots, dates, pine nuts and cashews; cook until the dried fruit softens. Add sherry ...

Moroccan or North African couscous is the finest and easiest to cook, due to its size. It merely needs to steam or steep in hot water for several minutes to soften.

The exact details of couscous’s origins are unknown, but we do know the latest time it could have emerged. “Since the forties we have become aware of 13th and 14th century Arabic cookery books ...

Moroccan or North African couscous is the finest and easiest to cook, due to its size. It merely needs to steam or steep in hot water for several minutes to soften.

Moroccan Chicken-and-Couscous Soup. 4.0 (5) 5 Reviews. A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick.