The first step was making the couscous. This isn’t difficult. Boil some water, add some olive oil and butter, let it ride.
At the same time, tear up some cooked chicken (this is where you can cheat if you’re time-strapped and just use frozen chicken strips or a rotisserie chicken from the deli) and throw it in the tagine with a little coconut oil. Add some peas and carrots or whatever veggies/fruits you have on hand. Next time I will make it with onions and raisins.
Add the sauce. Yay! I’m so happy to have found this sauce because I assume this part would take me a long time to make from scratch. With a baby, that’s just not gonna happen. Put the lid on the tagine and let the mixture marinate. After about five minutes, open it up and add a cup or two of water to loosen up the sauce. This will ensure your couscous gets doused with flavor!
Make it look pretty. I used a Moroccan-inspired plate from CB2 for this mission.
Take a few photos before it gets snatched away.
Review from the Moroccan himself: “It was as close to my mom’s as possible. Mom gets a 10, you get an 8.5. Not bad for your first try. Kudos.”
I’ll take that. Next time I’m aiming for a 9. The raisins and onions should stack the judge in my favor.
