ADVERTISEMENT
- Real Recipes from Real People -

ISO: Morrocan recipes

Misc.
I'm loking for a recipe for a Morrocan dish called "Couscous aux Sept Legumes".Any other Morrocan recipe will be equally welcome.
Thank you
MsgID: 003521
Shared by: Miriam P. Posvolsky
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Miriam P. Posvolsky
2
  Joe Ames
ADVERTISEMENT
Random Recipes
  • Soft Sour Cream Date Nut Cookies (1972)
  • SOFT SOUR CREAM DATE NUT COOKIES 1 cup margarine, softened 2 cups brown sugar, firmly packed 2 eggs 1 cup sour cream 1 tsp. vanilla extract 3 cups sifted all-purpose flour I tsp. baking soda 1/2 tsp, salt 1 tsp. groun...
  • Yam Gai (Thai Broiled Chicken Salad)
  • YAM GAI (THAI BROILED CHICKEN SALAD) 3 1/2 ounces wun sen (cellophane noodles) hot water FOR THE MARINADE: 4 garlic cloves, chopped 2 teaspoons whole black peppercorns 1/4 cup chopped fresh...
  • Honey-Banana Bread (using butter and pecans)
  • HONEY-BANANA BREAD 1/2 cup butter or margarine, softened 3/4 cup honey 2 large eggs 1 cup mashed ripe banana 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped pecans, toasted Preheat ove...
  • Pampered Chef Pumpkin Gems (using cake mix)
  • I think you are looking for this: PAMPERED CHEF PUMPKIN GEMS 1 (18 oz) pkg yellow cake mix 2 teaspoons cinnamon 1 teaspoon baking soda 1 (20 oz) can pumpkin puree (not pie filling) 3 eggs 1/2 cup oil Preheat oven to...
  • British - American Cooking Terms - Translation
  • BRITISH - AMERICAN COOKING TERMS BRITISH TERM = AMERICAN TERM afters = dessert Aubergine = Eggplant bacon = Canadian bacon or ham Baking tray = Cookie sheet bangers = sausages Baps, A "bap" = a whole hamburger bun (...
ADVERTISEMENT
  • Blueberry-Peach Shortcakes (Good Housekeeping)
  • BLUEBERRY-PEACH SHORTCAKES "Shortcakes may look fancy, but they're simply biscuits or cakes dressed up with sweet, juicy fruit and thick whipped cream. Be sure to serve shortcakes right after they're assembled." FOR...
  • Creole Halibut Stew (1980's)
  • CREOLE HALIBUT STEW 2 onions, minced 1 green bell pepper, minced 6 celery ribs, minced 4 tablespoons butter 1 (14 1/2 ounce) can tomatoes, canned, chopped 2 cans (6 ounces each) tomato paste 3/4 cup water 1/4 lemon, t...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Morrocan recipes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!