How do we love our couscous? Let me count the ways: Hand rolled, steamed, or maybe prepared with shellfish and a touch of argan oil drizzled on top, as they do in the Moroccan port city of el Jadida.
This weekend’s Couscous Festival in Pasadena celebrated the traditional North African dish with food lectures, demonstrations and — of course — couscous and tagine samplings. Visitors to the epicurean bazaar got a taste of authentic Berber cuisine and an opportunity to learn expert technique from master chefs.
For the Star-News, Beige Luciano-Adams reports:
(Guests) wound their way through billowing clouds of smoke at outdoor grills, loading their plates with savory Maghrebi street foods.Inside, a small army of assistants watched over carefully steamed couscous and tagines — the traditional North African clay cooking pots — brimming with spiced, soupy rabbit, seafood and chicken.