This afternoon we checked for Moroccan restaurants in our neighborhood. The area close to where we live is crowded with places to eat. Often there are three restaurants in a row on a block. We had the address of one that was recommended to us. When we found it, the restaurant was closed. We found another one about three blocks away. We ordered Couscous not knowing what we would be getting. The chicken we got was placed on a bed of couscous with carmalized onions and white raisins.
Each of us received a tagine with our food inside. It was good but not at all what we were expecting. We are used to couscous at the Quatre Freres with a huge pot of stew.
I was checking for the word for the pot and for pictures of one when I came across this article in the SL Tribune.
http://www.sltrib.com/contentlist/ci_3724991
The Professors and I are trend setters. There was no one in the restaurant, but we sat in the window and sure enough more people came in. This is our second experience where this has happened.
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ReplyDeleteI've been reading about how to prepare couscous Moroccan style. Rather than just adding it to boiling water it appears to be steamed (at least three times) and spices added in the process. I've always expected the flavor to come with the stew, but obviously good couscous has flavor of its own. What does the tagine add to the meal?
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