Moroccan cooking classes. Cooking mama spielen. Peanut oil for cooking.
Moroccan Cooking Classes
- a native or inhabitant of Morocco
- (morocco) a kingdom (constitutional monarchy) in northwestern Africa with a largely Muslim population; achieved independence from France in 1956
- of or relating to or characteristic of Morocco or its people; "Moroccan mosques cannot be entered by infidels"
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- (cook) someone who cooks food
- (class) classify: arrange or order by classes or categories; "How would you classify these pottery shards--are they prehistoric?"
- (class) a body of students who are taught together; "early morning classes are always sleepy"
- (class) a collection of things sharing a common attribute; "there are two classes of detergents"
- Assign or regard as belonging to a particular category
Moroccan Couscous Salad
Moroccan Couscous Salad
2 Cups dry couscous
1/4 Cup extra virgin olive oil
3 TBSP fresh squeezed lemon juice
1 TBSP grated lemon peel
1 TSP ground green cardamom
1 16 oz can of chickpeas, drained
2/3 cup pitted dates, chopped
1/2 cup slivered almonds, toasted (or can use pine nuts)
1/4 cup chopped green onions
Fresh cilantro sprigs (optional, I hate cilantro, but the recipe calls for it)
Bring two cups of water and 1/2 TSP salt to a boil in a medium saucepan.
Add couscous, stir for one minute, remove from heat. Cover and let stand for 5 minutes. Fluff lightly with fork. Transfer to large bowl to cool.
Whisk olive oil, lemon juice, lemon peel and cardamom to blend in small bowl. Drizzle over couscous.
Mix in chickpeas, dates, almonds and green onions.
Season with salt and pepper. Let stand at room temperature for 30 min to allow flavours to meld.
Garnish with cilantro sprigs (OR NOT...!!)
Note: I double the dates and add lots more lemon juice to taste
Selection of Moroccan Cooked Salads – Cooking Class
Moroccan cooked salads are eaten as dips with bread and can be a meal in itself – rich in flavors and very filling. As I don’t eat meat they were my definite favorite in Morocco and I made sure to take a cooking class and learn to make some of them. The ones on the photo include roasted green peppers, fried and pureed aubergines, sweet salad of carrots and almonds, tomato salad and fried courgettes.
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