Couscous à la marocaine, rouleaux au miel et amandes
For Easter, Brother Nicolas brought back a delicious Casablanca-style couscous from his childhood in Morocco. The shoulder of mutton is beautifully browned and now simmers with seven vegetables, including the unexpected pumpkin. The cook at Saint-Joseph de Clairval Abbey relives the festive gestures as his hands plunge into the semolina to mix the oil and spices. Preparing the dessert with filo pastry and honey, all his memories come flooding back... Monastery Cuisine, April 25, 2019.
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