Week Six- A taste of Northern Africa

I decided to experiment with Moroccan cuisine this week! I made Gremolata couscous- stuffed peppers to accompany cold roasted Moroccan Spiced Salmon. The dish was delicious, definitely my favorite so far. Image

Moroccan cuisine is very refined due to the country’s interaction and exchange with other cultures. Located on the Northwestern coast of Africa, Morocco has easy access to seafood, making it one of the most common meats served with food. Poultry, mutton, and beef are among the other common meal bases. Moroccan dishes are also commonly known for their spices, hence why the salmon recipe calls for so many. Couscous is one of Morocco’s most popular main dishes, and is served at most meals in Moroccan culture-another must-have in my Moroccan masterpiece.

Ingredients for the couscous-stuffed peppers:

85g couscous
2 tablespoons raisins
50ml hot vegetable stock
1 teaspoon honey
lemon juice
2 garlic cloves
small bunch flat-leaf parsley
150ml fat-free yogurt
2 tomatoes, roughly chopped
2 red peppers, hollowed

I cooked the peppers according to the directions on BBC Good Food’s website:

1 tbsp olive oilhttp://www.bbcgoodfood.com/recipes/11620/gremolata-couscousstuffed-peppers

Ingredients for the salmon:

3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 teaspoons sugar
1 1/2 lbs boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

I cooked the salmon according to AllRecipies’ directions:



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