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11/07/2013

Comments

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.)

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