Recettes

Parcourez les archives par pays, par plat et par temps de cuisson.

Filtres actifs

Moroccan Couscous Salad

This is couscous with roasted vegetables, chickpeas, raisins and almonds, dressed with lemon, cumin and olive oil. It is a salad in the sense of being served at room temperature rather than a leafy one: the couscous is the bulk of it and the vegetables are folded through. Couscous was first made by the Amazigh people of North Africa, who worked out how to turn wheat into fine granules, and it remains a staple across Morocco, Algeria, Tunisia and Libya. Moroccan couscous is the smallest of the common grades, finer than Israeli or Lebanese couscous, and it is what this recipe uses. The technique is absorption rather than steaming. Hot broth is poured over the dry couscous, which has been tossed with olive oil and turmeric, and it is covered and left for five minutes. The raisins go in during that time so the residual heat plumps them. Traditional Moroccan couscous is steamed repeatedly in a couscoussier, which produces a lighter grain; this is the quick domestic method. The vegetables are roasted separately and folded in, which keeps them caramelised rather than steamed into the grain.

50 minEasyMorocco · Moroccan

Recette de Debby · Africook

Voir la recette →

Smoked Vegetables

Vegetables tossed in oil and smoked paprika and cooked low and slow in a barbecue smoker for one to two hours. Like smoked shrimp, this belongs to American barbecue rather than to any African tradition, and no country is named in the source. Which vegetables work is the useful part. Dense, firm vegetables hold up to the long, low process: potatoes, carrots, beets, brussels sprouts, cauliflower, onions, mushrooms, aubergine and winter squash such as butternut. Softer ones collapse before they take on any smoke. The recipe here uses courgette, yellow squash, onion, bell peppers, asparagus and carrots, which is at the softer end of that range and accordingly needs the shorter end of the time. Smoked paprika in the seasoning is doing something worth noticing: it brings smoke flavour independently of the smoker, which means the dish reads smoky even before the wood does its work. That is a useful trick in itself, and it means a version of this can be made in an oven with no smoker at all. Africa's charred vegetable traditions are different things entirely, Moroccan zaalouk, Egyptian baba ganoush, West African roasted pepper bases, where vegetables are blackened directly over flame rather than smoked slowly.

1 hr 45 minEasy

Recette de Debby · Africook

Voir la recette →

Recettes

Recettes à la une

Moroccan Couscous Salad

Recettes les plus populaires

Moroccan Couscous Salad

Smoked Vegetables