Lamb and Chicken Couscous a Traditional Moroccan Recipe
Ras El Hanout is a spice blend essential to Moroccan cooking and critical for a traditional lamb and chicken couscous recipe. The name translated literally means ‘head of the shop’ for which actual mixtures vary, and in some cases, maybe closely guarded family secrets. A less direct translation is ‘best of the shop’ a savoury combination of as many as 60 spices, ground and mixed together. These are typically found in every ras el hanout; anise, cardamom, cinnamon, ginger, mace, nutmeg, ginger, black and white peppers, and turmeric.
…Continue reading here for details on Ginger and Nutmeg’s cooking class on how to make a traditional couscous. Although, the origins of this dish are North African it is quite common to find restaurants that serve couscous in many cities in Provence and along the Côte d’Azur.
Read about a flower-filled visit to Lauris, in the Luberon, and a couscous lunch La Table de Margot here.
How couscous is taking over French favourites here.