Travel the World Through Your Taste Buds: Now Entering Morocco
As a student at the University of New England we have an amazing global education program which many students take advantage of. One of the unique features of UNE’S global program is that we have our own campus in Tangier, Morocco, “Located in the heart of Tangier, the campus serves as a base from which students can explore the history, beauty and diversity of Morocco.” This is a description provided by the UNE Morocco page. I have not studied in Morocco but as I went with UNE to Spain we went on a trip to explore Morocco.
Where are we going?
Today we are traveling to beautiful and historic Tetuan. This was the second city that I got to visit while in Morocco. While exploring the city it began to pour relentlessly and inside the medina there is not much cover, so we decided to head to lunch early. They took us to a beautiful, ornate, and traditional Moroccan restaurant where we were served several different dishes, the favorite however had to be the couscous.
What are we making?
I tried my hand at a traditional Moroccan couscous served during Ramadan. It is a simple plain couscous, which is a small pearl like pasta, with a spiced chicken and veggie stew on the top. This dish contains so many spices that the fragrance in my kitchen instantly transported me to a Moroccan medina market while I was cooking the stew. Personally I could have done without the potatoes, I preferred the zucchini and carrots over the potatoes. This is one of the best dishes I made for this blog and I definitely have added this recipe to my repertoire.
Join me later this week for our last meal!
And Remember to Take a Bite Out of Life!
Ratings:
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