North Africa is the home of the fantastic Moroccan stew known as a tagine ... Remove from the heat, cover, and leave it alone ...

Bill Grainger's impressive fish stew with warming spices and chickpeas ... with salt and freshly ground black pepper. To serve, spoon out the tagine into bowls and garnish with fresh coriander ...

This exotic blend is used heavily in Moroccan cuisine ... rib in a bowl and ladle over chickpea stew. 2. Garnish with a spoonful of green harissa and serve with toasted bread.

Jump to the recipes: salmon, artichokes and pa alis stew, murakkaba (Moroccan mufleta for Mimouna) and sweet couscous. Food allows us to travel without moving. At the same time, it tells a story ...

Bill Grainger's impressive fish stew with warming spices and chickpeas ... with salt and freshly ground black pepper. To serve, spoon out the tagine into bowls and garnish with fresh coriander ...