It is extremely easy to be seduced by Moroccan cuisine. The cooking of this North African country is colorful and exotic, and though most of the country’s coastline is west of the Strait of Gibraltar on the Atlantic Ocean, it still embraces the familiar, sunny, style of the Mediterranean.And as U.S. chefs are discovering, it takes very few ingredients to bring a hint of Morocco to a menu. The staples are tagines, couscous, preserved lemons, merguez, chermoula and ras el hanout. Any of these ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.