Kitchen-related items were dangerous, unknown territory for me until a few years ago. Cooking didn’t come naturally to me, and my lack of co-ordination led to several kitchen disasters in the past. I tended to avoid it for easy meals of ramen with frozen veggies when I was a college student. Or lots and lots of hard-boiled eggs. Two years ago I decided to conquer my fear of the kitchen. I started cooking one meal a week for my family. Thai meatballs, watermelon and feta salad, moroccan lamb soup and others were hits not just with my family but with my self confidence.
My culinary friends told me that it gets easier, and it’s true. I still love a good recipe, but now I know that certain kinds of fish sauce, lime and coriander are all you need to spice up a Thai dish. Cinnamon, honey and cumin make Moroccan.
I love Moroccan food, and one day I want to visit this exotic, colourful country. I made this recipe last week and loved it. Like most of my favourite meals, it didn’t take a long time to prepare. A moist roast chicken is always welcome in my home, but the real star of this meal is the cous cous.
This grain should be every cooks delight. A cup of it to a cup of boiling water plus five minutes – you are finished. If you want to spice it up, add whatever textures or flavours you want. The dates and the pistachios makes the cous cous salty and sweet, crunchy and soft. I would make this dish with any Middle Eastern or Moroccan main course. I could even eat it on its own.
- Moroccan Roast Chicken roast the chicken for at least an hour. Mine took about an hour-and-a-half before it was fully cooked. Salt it thoroughly and put more spices than the recipe requires so that the whole chicken is well flavoured.