I had decided to make Moroccan chicken tajine for this Sunday’s dinner. Couscous is an obvious side dish—especially since some of my diners are on a low carb diet. The chicken would be well spiced so I thought that the side dish should be a bland-ish canvas for the flavorful sauce.
Tag Archives: couscous
I am making a Moroccan feast for my birthday dinner. A tajine is frequently served over a bed of couscous. I decided that my vegetable tajine needed a lemon couscous. I looked at several recipes, but they all seemed very shy with the lemon juice.
Adapted from A Dash of Flavour
I am making Moroccan stuffed vegetables and I wanted a dish for the starch eaters in my home. I found this recipe on-line and my first thought was to make it Californian, raw vegetables and starch with a dressing. As I read through the directions I began to understand the appeal of the lightly sautéed vegetables. Still, I could not help myself from making some changes.
I have some diners who do not eat starch or fruit. In converting my Moroccan oxtail tajine to chicken I have had to deconstruct it to make some of my diners happy. I have moved all of the starch and fruit into this side dish. Green lentils take some time to cook while couscous cooks in no time at all. The trick here is to cook the dried fruit and lentils until almost done and then add more cooking liquid for the couscous.