What do Casablanca and Candiac, Que., have in common? Couscous | We Are The Best
For Majid Jamaleddine and his family, making couscous has always been a Canadian affair. Jamaleddine is the founder of Zinda Products. He was born in Casablanca, Morocco, and even back in north Africa, he was making couscous with Canadian wheat.
The key to great couscous is semolina — the purified wheat middlings of durum wheat. Durum wheat grows abundantly in the Canadian prairies. Join chef Ricardo Larrivée as he gets to the root of this golden grain.
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What do Casablanca and Candiac, Que., have in common? Couscous
Chicken Casablanca
Chicken Casablanca
Ingredients :
1 Fresh Lemon
1/2 Medium Onion
1 Cinnamon Stick
3 tbl spoons Olive Oil
2 Cardamons
2 tbs Turmeric
2 tbs Smoked Sweet Paprika
1 tbs Sea Salt
1 tbs Cumin
1 tbs Black pepper
1 Pickled Lemon
1/4 Cup pickled Green olives
The Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.Moroccan cuisine is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharan influence.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.
Spices at central market in Agadir
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown, and are being exported internationally. Common spices include qarfa (cinnamon), kamoun (cumin), kharqoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira/felfla hemra (paprika), zenjelan (sesame seeds), qesbour (coriander), zaafran beldi (saffron), massia (mace), qronfel (cloves), basbas (fennel), Nnafaâ (anise), elgouza (nutmeg), zaâter (oregano), felfla soudania (cayenne pepper), and Ourka sidna moussa (bay laurel). helba fenugreek, 27 spices are combined to form the celebrated Moroccan spice mixture ras el hanout.[5]
Common herbs in Moroccan cuisine include naanaa (mint), maadnous (parsley), quesbour (coriander), fliyo (peppermint), merdedouch (marjoram), kerouiya (caraway), ellouiza (verbena) and salmia (sage).
Couscous (Arabic: كُسْكُس kuskus ; Berber: ⵙⵉⴽⵙⵓ seksu) is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in Sicily
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️