SUPPORT the blog, Get THE BOOK here!  It's only $2.99 (eBook) or $7.99 (paperback). Click on the cover to order. Merci!

« I'll Have the Special Sauce with That | Main | A Jewel of a Town, Turned Upside Down »



Amelia D

I ate couscous for the first time as a student in Paris. It was prepared with chopped tomatoes and onion.

I have a friend from Morocco and she has made mint tea for me. She also made a couscous meal for me with chicken and veggies from my parents' garden. She cooked the couscous in a steamer basket and I don't know how many times she cooked it.

Barbara Bell

Here in the US we usually call this stew a "tagine", after the pot that it's cooked in. I finally bought one as I love the recipe and usually keep the ingredients at hand. I have not, however, learned to love preserved lemons. Served with couscous, rice, even noodles or potatoes, it's real comfort food in the winter. (I use lamb or chicken, not both.)

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)