Moroccan Cuisine - Chicken Cous Cous and More

Moroccan Cuisine - Chicken Cous Cous and More

95.00

This class is taught by Shelley Wiseman. "While I have still never set foot in Morocco, I love Moroccan Cooking to the point where I learned to make couscous grains by hand. Paula Wolfert's book:The Food of Morocco has been a new inspiration for me. Join me as I delve into it to learn everything from Berber specialties like Amlou, made with argan oil and Berber Couscous to "The Snake", a scrumptious coiled pastry stuffed with almond paste. Several light salads will be made to serve with Berber skillet breads before we get into the main event. 

Berber Semolina Skillet Breads
Amlou (Argan oil and Almond dip)
Orange and Olive Salad
Beet and Cinnamon Salad
Grated Cucumber Salad with Oregano
Chicken and 7 Vegetable Couscous
"The Snake" Coiled almond paste and fillo dessert

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