- Preserved Lemons
- Moroccan Haroset Balls
- Skhina or Dafina
- Carrot Salad
- Moroccan Mint Tea
- Lamb and Fig Tagine
- Casablanca Fish Tajine
- Maman’s Moroccan Fish from Shiksa in the Kitchen
- Vegetarian Lentil Soup from This American Bite
- Stuffed Grape Leaves from This American Bite
See my past articles on Passover and Morocco
- 4 cups water
- 1 teaspoon kosher salt
- 1 bag (16 ounces)Israeli toasted couscous
- 3 tablespoons unsalted butter
- 1 cup whole milk
- To serve:
- Place the water in a medium sized pot, bring to a boil over high heat.
- Season the boiling water with salt. Add the couscous and stir well. Reduce the temperature to medium-high, and cook, uncovered, for 5 minutes.
- Add the milk and butter to the pot, and cook the couscous for 5 minutes longer until soft. Drain the couscous. Spoon into individual bowls, and serve with a splash of buttermilk, and a sprinkle of sugar
Kim Kushner, author of The Modern Menu and the website Kim Kushner shared this recipe with me and granted permission to publish. I hope you enjoy it as a part of your Mimouna celebration!