
Friday couscous deserves its blend. Turmeric, ginger, cumin and a touch of ras el hanout gild the broth and steep it in that gentle warmth that perfumes vegetables and meat through hours of slow cooking. Added at the start, it infuses slowly and gives the broth its amber colour and depth. The dose is set for seven-vegetable couscous. Hand-measured in Morocco, ONSSA-approved.
From the start in the broth, to perfume vegetables and meat during slow cooking.
More blends for Moroccan cooking
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Sign inAromatic profile : a warm, fragrant profile. Dosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for couscous
« Add the spices from the start into the broth. »