Pearl couscous is a wonderful salad couscous and quite different from what is normally found in restaurant dishes or alongside North African tagine dishes with meat. When cooked, t is more plump and chewy than it’s smaller semolina-derived counterpart. The word couscous is actually a Berber one that means well-rounded or rolled which is exactly what I think of what I take a look at it. It’s also quite popular in Sicilian cuisine, which must be why I love it so much…
This dish is light and perfect for a weeknight meal because it’s easy and quick to prepare and uses only two dishes- great for kitchen clean-up, although there is a bit of chopping to do so bring on the family and cook it together. To me, it’s almost like a salad in itself. [click to continue…]
Tagged as:
couscous,
grains,
north african,
Sicilian,
Taaza,
Veal
Last weekend I attended the Eat, Write Retreat which is a weekend event for food bloggers, photographers and other foodies in the industry, thanks to the generous support of Saffron Road Foods who sponsored my attendance and for the t-shirt and coupon giveaways they provided for me to distribute to my new food blogger friends.
Every table had a little practice time on the stage to style fresh foods [click to continue…]
Have you heard about our Ramadan Shape-Up program with Fit Muslimah, Azizah Magazine and My Halal Kitchen where Mubarakah Ibrahim will share tips on getting physically in shape while Tayyiba Taylor shares spiritual food for thought? As part of the online program, we’ll be providing tips on easing into eating healthier in preparationf or the holy month of fasting, all in the hopes that these tips become habits that will last through Ramadan and beyond.
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