, bursting with black cherry and blackberry, tobacco, and salted dark chocolate with a silky mouthfeel.. At the end of the tasting, I pressed Philippe one last time.
Dump couscous onto a tray, sprinkle with 1/2 cup cold water and rake the grains to keep them separate.Gradually add another 1/2 cup water while raking the couscous.
When the couscous has absorbed all the water repeat the steaming for 15 minutes..Dump couscous onto a tray, gradually work in another cup cold water and rake the grains to keep them separate.Allow to rest, covered, for 15 minutes.
Fluff up the couscous and loosely cover with a damp towel.Up to this point the couscous can be prepared a few hours in advance..
Originally appeared: May 2014.8 to 10 servings.
(8 ounces) unsalted butter, divided.We’re here to help.. Where to stay.
Where you stay in Marrakech will have a big impact on the texture of your experience, and the.Angsana Riads Collection Marrakech.
, built in more than century-old Moroccan houses and owned by Banyan Tree Group, was our home base for our time in the city and absolutely perfect.The gorgeous 19th century Riad Si Said, where we stayed, is both central in the Medina and a terrific oasis of calm.