Sandra’s couscous ❤️Chicken, onions, carrots, cabbage, turnip, chickpeas. Ginger, turmeric, cinnamon, chili, harissa. And red onion confit with raisins, honey, cinnamon. And some Vietnamese fish sauce (best quality) here and there #couscousmarocain #onthewoodstovetonight
Couscous Aux Sept Légumes.
Also known as 'seksu bil khodra'..is a very popular dish in Morocco and the rest of the Maghreb and usually eaten on Fridays, after prayers.
Seven is considered a lucky number, and while the vegetables may vary from town to town and season to season, the number used is constant.
It's time consuming to prepare, but, absolutely worth the effort. Ideal for those on a vegetarian or vegan diet, this version is delicious and I create a caramelised sauce with burnt almonds, sultanas, dates and chickpeas to add moisture and sweetness.
There are very few good Moroccan resturants in London, so, whilst living there, I was shown how to make my own.
It's worth investing in a couscousiere, a form of utensil in which to steam the couscous...as it is prone to losing it's light texture and quality, if cooked in a regular saucepan.
I visit an area of West London: Golborne Road, which is sometimes known as "Little Morocco" due to the number of Moroccan cafe's and shops selling Maghrebian products located along the road (and a fantastic flea market that's way too seductive 😅). I love all the rose, orange and jasmine oils ..and nourishes my desire for nostalgia mostly.
Additionally, should you be interested in ecological dental alternatives, (illustrated in second photograph), it is possible to buy Souwk or Miswak..which are essentially twigs and strips of bark to clean teeth.
According to research, they contain a number of natural antiseptics that kill harmful micro-organisms in the mouth, tannic acids that protect gums from disease and aromatic oils that increase salivation..thus eliminating bad breath..😊😜🙊