Moroccan couscous is an iconic side dish from Maghreb cuisine, celebrated for its lightness and its unique ability to absorb flavors. Traditionally served with chicken or lamb stews, or with oven-roasted vegetarian dishes, it charms with its airy, granular texture and its delicate, slightly nutty flavor — making it both refined and versatile.

Prepared with time and care, this dish embodies one of the most delicate preparations of North African gastronomy. Each serving reflects the patience and precision required to achieve a perfect couscous — light, fluffy, and gently scented with spices.

Preparation and process

The durum wheat semolina is slowly hydrated and then steamed in several stages — a traditional method that takes about 40 to 60 minutes in total, including resting, moistening, and cooking. This attentive process ensures that every grain remains tender, supple, and perfectly separate.

During cooking, the couscous is delicately infused with mild spices (such as cumin, turmeric, and ras el hanout), a drizzle of olive oil, and a touch of butter, giving it a rich and aromatic depth. The final combination — tender chickpeas, sweet raisins, toasted almonds, and sautéed vegetables (zucchini, carrot, tomato) — creates a harmonious balance between sweetness and spice.

Ingredients

• Durum wheat semolina (couscous grain)
• Homemade, aromatic vegetable broth
• Extra virgin olive oil and fresh butter
• Moroccan spice blend: cumin, turmeric, ras el hanout
• Cooked chickpeas
• Raisins and toasted almonds
• Sautéed fresh vegetables: zucchini, carrot, tomato

All ingredients are carefully selected for their freshness and quality, ensuring an authentic and well-balanced result.

Serving and reheating instructions

To enjoy its full texture and aroma, reheat gently over steam, or in a pan with a spoonful of water or broth, stirring until the grains become light and fluffy again.
Avoid prolonged microwaving, which could dry or compact the couscous.

Storage

• Refrigerated: keep in an airtight container for 2–3 days.
• Frozen: up to 3 months, preferably in individual portions.
• To restore the ideal texture after freezing, reheat directly from frozen or once thawed, and fluff the grains with a fork before serving.

Thai green chicken curry is one of Thailand's most iconic curries, known for its vibrant green color, fresh herbal aroma, and medium spiciness balanced by the creaminess of coconut milk. It's a versatile dish traditionally served with jasmine rice and pairs beautifully (rice not included) with vegetables like zucchini, carrots, bell peppers, and green beans, making it perfect for everyday meals or sharing at Asian mezze platters.

Its texture is slightly thick and very creamy, with a sauce that clings well to the chicken and vegetables, while the green curry paste adds notes of green chili, coriander, basil, and ginger, creating a flavor that is both herbal, citrusy, and spicy. It is prepared by sautéing the green curry paste in oil and the fat from the coconut milk, then adding the chopped chicken, the remaining coconut milk, a little water, and the vegetables, and cooking over medium heat until the chicken is tender and the vegetables are al dente.

Ingredients: chopped chicken, Thai green curry paste, coconut milk, zucchini, green beans, carrot, onion, garlic, ginger, cilantro, vegetable oil, fish sauce, soya sauce, vinagre, sugar and salt.

Use within 2–3 days, keeping the curry refrigerated in an airtight container; reheat over low heat in a pot or pan, adding a splash of water or coconut milk if needed to restore the creamy texture. For longer storage, it can be frozen for up to 2–3 months and reheated directly from frozen or after thawing in the refrigerator, stirring well to ensure the sauce is smooth.

Beef Massaman curry is a Thai stew with Muslim roots, famous for its deep yet gentle flavor, less spicy than other curries, where the beef is slowly cooked in a rich sauce made with coconut milk, potato and peanuts. It is an ideal main dish, served with jasmine rice, perfect for those looking for a spiced curry that is not too hot, with sweet, salty and slightly tangy notes that work very well for family meals or relaxed dinners. Its texture is rich and velvety, with very tender pieces of beef, soft potatoes that soak up the sauce and peanuts that add body and a slight crunch, while the spices (cardamom, cinnamon, clove, cumin) and coconut milk create a warm, toasty and slightly sweet flavor profile.

Preparation and process

You start by gently frying the Massaman curry paste in a little oil, then add the coconut milk and beef and let it simmer slowly until the meat is very tender. The potato chunks and toasted peanuts are then added, along with onion, stock and spices, adjusting the balance between salty and sweet with fish sauce and sugar until you get a thick, aromatic and well-bound sauce.

Ingredients used

• Beef for stewing
• Massaman curry paste
• Soy sauce
• Vinegar
• Coconut milk
• Potato
• Toasted peanuts
• Onion
• Vegetable oil
• Stock or broth
• Fish sauce
• Sugar
• Bay leaves
• Thai spice mix

Serving and reheating suggestions

It is best served piping hot, with jasmine rice to soak up the sauce and balance the intensity of the flavors. When reheating, always do so over low heat in a saucepan or skillet, adding a little water or coconut milk if the sauce has thickened too much, stirring until it regains a smooth, creamy texture.

Storage

Best consumed within 2–3 days, kept refrigerated in an airtight container, as curries often taste even better after resting a bit. For longer storage, it can be frozen in portions for up to 2–3 months and reheated slowly, stirring well so the sauce emulsifies again and the meat stays tender and juicy.

Thai yellow chicken curry is a creamy and aromatic stew, typical of Thai cuisine, ideal for those looking for exotic flavors but with a mild spiciness.

Perfect served with jasmine or basmati rice (rice not included), this dish works beautifully as a main course for everyday meals or casual dinners, offering a comforting combination of chicken, potato, and coconut milk. Its silky, slightly thick texture comes from the coconut milk, while the blend of spices, including cumin and coriander, gives it a vibrant yellow color, citrus notes, and a warm, balanced aroma.

It is made from a yellow curry paste sautéed in oil, to which pieces of chicken, coconut milk, potatoes, onion and other vegetables such as carrots are added. green beans and peppers, letting everything simmer over medium heat until the meat is tender and the sauce is well thickened.

Ingredients: chicken breast, Thai yellow curry paste, coconut milk, potato, onion, carrot, green beans, peppers, vegetable oil, chicken broth, fish sauce, soya sauce, vinager, curcuma, sugar and salt.

Use within 2–3 days, when refrigerated in a tightly sealed container; gently reheat in a pot or pan with a little water or stock, without bringing to a rolling boil, to preserve the sauce's texture. For longer periods, it can be frozen after cooking for up to 2–3 months and reheated over low heat, stirring occasionally to re-emulsify the sauce.

Basque-style chicken is a traditional stew from the southwest of France, typical of the Basque region, where the chicken is slowly cooked in a lively, fragrant sauce made with bell peppers, tomato, onion, and garlic. It stands out for its balance of natural sweetness from the vegetables and gently spiced notes, with juicy pieces of chicken and a bright red sauce that’s perfect for dipping crusty bread or serving with white rice or short pasta (side dish not included).

It is a comforting, colorful dish in which the chicken pieces are first seared in olive oil until golden, then cooked together with sliced peppers, fresh tomato and a splash of dry white wine that enhances the flavor and adds freshness. Slow cooking with thyme and bay leaves concentrates the aromas and naturally thickens the sauce, resulting in a rich, mellow stew with a final touch of mild dried chili that brings just a pleasant hint of heat.

Ingredients: chicken pieces, red and green bell peppers in strips, fresh tomato, onion, garlic, dry white wine, olive oil, bay leaf, thyme, mild dried chili, salt, and black pepper.

Best before: 2–3 days when kept refrigerated in an airtight container. Reheat gently over low heat in a pot or pan, adding a tablespoon of water or a splash of white wine if the sauce has thickened too much. For longer storage, it can be frozen for up to 2–3 months and reheated directly from frozen or after thawing in the refrigerator, stirring well to restore a smooth, even sauce.

Beef bourguignon is a classic, very comforting French stew where beef is slowly cooked in red wine with vegetables and aromatic herbs until super tender, in a thick, deep and flavorful sauce, perfect to accompany with mashed potatoes, fresh pasta or rustic bread.

Ingredients: stewing beef in chunks, red wine, bacon, carrots, onion, garlic, mushrooms, onions, beef broth, tomato paste, butter, olive oil, thyme, bay leaf, parsley, salt and black pepper.

Homemade beef bourguignon keeps in the refrigerator for 2 to 3 days tightly covered and reheats over low heat so that the sauce retains its texture; it can also be frozen for up to 2–3 months in an airtight container without losing its flavor.