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Tagines & Couscous    by Ghillie Basan

Tagines & Couscous by Ghillie Basan

Product Code: CA0595
  • £14.99 £7.50


Tagines form the basis of traditional Moroccan cooking. These hearty
casseroles are cooked and often served in an elegant, specially-designed
cooking vessel, the tagine. In this collection of recipes you will find
some of the best-loved classics.



A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine
with Dates, Almonds and Pistachio. Also included are less traditional
but equally delicious recipes for Beef, Kefta and Sausage Tagines. Try a
Beef Tagine with Sweet Potatoes, Peas and Ginger; or a Chorizo Tagine
with Lentils and Fenugreek. Lighter recipes for Chicken and Duck Tagines
include a tangy Chicken Tagine with Preserved Lemon, Green Olives and
Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish
Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying
and economical meals. Try a Tagine of Artichokes, Potatoes, Peas and
Saffron. A chapter devoted to Couscous Dishes provides an essential
recipe for Plain, Buttery Couscous, as well as ideas for couscous-based
dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaya
with Beef. Finally, Salads and Vegetable Side Dishes are often served
alongside tagines to balance the flavours. Recipes to try include
Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin
with Spices.





Tagines form the basis of traditional Moroccan cooking. These hearty
casseroles are cooked and often served in an elegant, specially-designed
cooking vessel, the tagine. In this collection of recipes you will find
some of the best-loved classics.



A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine
with Dates, Almonds and Pistachio. Also included are less traditional
but equally delicious recipes for Beef, Kefta and Sausage Tagines. Try a
Beef Tagine with Sweet Potatoes, Peas and Ginger; or a Chorizo Tagine
with Lentils and Fenugreek. Lighter recipes for Chicken and Duck Tagines
include a tangy Chicken Tagine with Preserved Lemon, Green Olives and
Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish
Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying
and economical meals. Try a Tagine of Artichokes, Potatoes, Peas and
Saffron. A chapter devoted to Couscous Dishes provides an essential
recipe for Plain, Buttery Couscous, as well as ideas for couscous-based
dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaya
with Beef. Finally, Salads and Vegetable Side Dishes are often served
alongside tagines to balance the flavours. Recipes to try include
Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin
with Spices.

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