A Mosaic of Flavor: Moroccan Tagine, Couscous and Mint Tea

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. This month, we will be preparing three traditional Moroccan dishes that are favorites in households throughout Morocco. We will learn to make chicken tagine, a slow-cooked entree prepared in a special domed dish using an array of colorful spices, onions and raisins. To accompany the tagine, we will make chicken and vegetable couscous, using steam from the vegetables to cook the couscous. To finish off the meal, we will learn to make sweet mint tea, a favorite drink that is enjoyed in the morning, afternoon and evening in Morocco. Souad Akka is originally from Marrakesh and moved with her family to Winooski in 2013. She has three children and works in the Winooski School cafeteria. Souad has been cooking since the age of 15 and loves teaching people about Moroccan food and how to use Moroccan spices.