I went to a cooking class yesterday morning - to learn how to make a Moroccan dish - chicken tajine with lemon and olives. It was a very interesting session, and I learned, more than anything, that making the couscous to accompany this dish is not as simple as I'd thought! Moroccan born, Marie-Françoise, showed us that in fact it should be steamed 3 times, adding butter or olive oil in between steamings and hand sifted to get rid of any lumps of semolina. She told us all about the family tradition of everyone helping to do this, and she encouraged us to get stuck in together! What fun.
Great photo. Yes couscous has many interpretations here. Sometimes it's just the grains and other times it packed with veg or meat or seafood. Must admit the tagine appealed me.
