Zoom: Argan and sustainable development

Argan oil that we offer is made by a women's cooperative fair trade. 16 women in 2001, the cooperative now houses 72 women who are a source of revenue beyond basic salaries of Morocco. 

It offers the best guarantee of quality for a very special attention is paid to harvest and selection of kernels also called argan kernels. 

Indeed, the fruit of the argan are often eaten by goats, who regurgitate the 24 hours after ingestion core. If these rings are used in the manufacture of oil, it is greatly altered in its properties as well as smell. The principle is to use the whole fruit that guarantee, beyond doubt, that they were not eaten by goats. 

This fruit is then dried in the sun, then stripped of its bark. The women then separate the pulp of the core itself. After selection, drying and fruit pulping, women extract the amandon carefully by the principle of crushing the kernel that needs a quick and thorough precise gesture. 

The oil pressing mechanically practice by cold pressing, which allows the oil to have no contact with the water and keep its authenticity and quality, with beautiful golden color and a very smell nice and soft. 

On site, the cooperative sells almost all of the oil production in our industry that in exchange reverse him in addition to the purchase price of base 1% of the profits from the resale of the oil. Unlike some Argan oil from large companies that provide the kernels on the markets at very low prices, regardless of the conditions of women's lives or quality of the kernels obtained from the argan oil we offer guarantees consumers a high quality in the purest Berber tradition, respecting women and working conditions.

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Journey to discover Morocco

I 1st discovered argan oil, noted as “liquid gold” in 2008 after I was visiting my soon-to-be husband in Morocco. 
He gave ME a bottle as a present and that i was right away stunned with however it moisturized, hydrous and softened my skin, body and hair within the Marrakesh heat. 
I was acquainted with the hair whole “Moroccan Oil” however knew it had been stuffed with polymer, artificial preservatives, dyes, fragrance and contained very little actual argan oil. I needed to ascertain whereverorganic argan oil came from, therefore we have a tendency to visited several argan oil cooperatives within theregion. Here’s what I learned:
Argan oil is made from associate degree Argan nut returning from Argan tree, that solely grows in Southwestern Morocco. 
Local Berber ladies add fair-trade cooperatives wherever they hand-crack the argan buggy in between 2 stones, a method they’ve used for hundreds of years. rather than being place through a machine, the raw argan kernelsarea unit hand-extracted from the onerous shell, hand-ground during a stone grinder, hand-kneaded for hours and1st cold-pressed into the oil. It takes one lady 3 days to form only one cubic decimeter of oil. this is often why argan oil is therefore valuable.
In 1998, the Argan forest in Morocco was selected a UN agency protected part therefore argan oil is property.
If you wish to de-clutter your cupboard and alter your beauty routine, argan oil will become your go-to beauty elixir from head-to-toe. It’s chockfull of essential fatty acids, anti-oxidants, vitamins and minerals that promote your overall health by moisturizing, softening likewise as protective your face and hair from sun harm – while notharmful toxins and Parabens.

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Tunisian couscous and methods of preparation

 

 

 couscousrecipes1.blogspot.com

 couscous or Sickso His names multinational, is a small grain of wheat or flour or corn, and is applied Amazigh Amazigh or as it is known now, "Libya", where I missed the word "couscous" from "Sickso" and is a word Amazigh and mean the way they bring their grain couscous. spread couscous countries of the Maghreb as a main meal does not set the table for a long time, and from there arrived at the Italian island of glossy, and France is the second most couscous dish eaters favorite with French nationals. Tunisian couscous is a dish official in Tunisia and best known for its Tunisian cuisine in all its forms, whether vegetables or meat. followed the video to acquaint yourselves on the modus operandi of the Tunisian couscous assets.

 

Ingredients:

1 teaspoon harissa Tunisian (Hot Sauce) 3 tbsp tomato paste 1 teaspoon Krkambodrh red pepper Alharabhar spice ½ teaspoon paprika 2 onions, chopped Onsafbeslh sliced ​​4 beads Islands 4 beads potato 4 pill draw 4 beads Cosa 500 g Homs drenched 750 g couscous 4 beads Green Pepper Hot 4 pieces Djaajafngan oil Ziunmlh and pepper

 How to prepare:

 1. The cooker on the fire add the oil, onion slices and toss 2. Add chicken and tomato sauce, and then turn the add red pepper and spices and Aalbaprica problem, hot water and move the 0.3. Add salt and pepper, then potatoes, carrots, zucchini, onion halves section 4. Then in a pan add oil to the fire, chili and turn the 5. Ride cooker evaporation on the other pot and add the couscous and butter, cover the pot and leave it on the fire until the vegetables and couscous sits 0.6. In a bowl add the couscous and systemic Bmriqh cooking, couscous and then we back on the cooker evaporation, evaporation and then raise the cooker and add the chickpeas, vegetables 7. Then we re-vegetable couscous on the cooker. Then put it in a serving dish and Nzinh vegetables. Presented with possible drink milk

 

 

 

 

 

 

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Cooking with a tagine has profits over a moderate cooker or Dutch stove

Move over, Dutch stove. There another moderate cooker making high temperature waves in the kitchen, and it has all that you'd need from a take-your-time strategy: basic one-pot flavor in a conelike vessel that looks as at home on a smooth presentation retire as inside the broiler.

The tagine, an earth pot for cooking North African stews (additionally called tagines) may not be well known to the normal American cook, however its been utilized for quite some time as a part of Morocco. The dishes it creates, initially devised by local Berber tribes, frequently comprise of delicate chicken, sheep, fish and vegetables in rich sauces and flavors. The funnel shaped top permits steam to climb and gradually fall as the stuff inside prepares.

The tagine, a mud pot for cooking North African stews (likewise called tagines) may not be recognizable to the normal American cook, however its been utilized for quite some time within Morocco. The dishes it delivers, initially devised by local Berber tribes, frequently comprise of delicate chicken, sheep, fish and vegetables in rich sauces and flavors. The funnel shaped top permits steam to climb and gradually fall as the stuff inside prepares.

"From the perspective of a cutting edge cook, [using a tagine] is a succulent method for cooking meat or vegetables," says Ghillie Basan, the Scotland-based creator of "Tagines and Couscous" (Ryland Peters & Small, 2010). "In the days of yore, tribal individuals utilized exceptionally intense cuts of meat, and it was a method for guaranteeing that it was delicate enough to consume."

In spite of the fact that tagine pots are eye-getting, you needn't bother with one to set up a tagine stew. Actually, brightening tagines with bright examples are regularly not legitimately "prepared" for immediate high temperature over a stovetop or in a stove, so do your examination before looking for one. Luckily, there's adaptability.

Indeed the culinary specialist at the Moroccan Embassy, Nazha Kasraoui, says she's utilized pots rather than tagines. "In the event that you take after the conventional steps [in a recipe] — you can't place everything in immediately — you'll get great results," Kasraoui says. Besides, the stew can just be exchanged to a sly tagine for an amazing presentation at the table.

Customary Moroccan stews frequently have a sweet or fiery kick, clear in chicken with protected lemon and olives, or sheep with dried apples and oranges. Garlic, cumin, nectar, protected lemon and matured spread called smen are regular elements, and give tagines the key kinds of "blazing, sweet and salty," Basan says.

Fish can additionally star in the stews. Casablanca offers the dish with salmon, however Moroccans utilize a mixed bag of entire fish and fish in tagines. "It joins all the kinds of Moroccan food," Labriny says. "It has all the fundamental parts of flavors, in addition to it has new tomatoes, which I love in my nourishment."

To develop the flavor in your tagine, stock up on North African zest blends, for example, searing, bean stew filled harissa glue; and ras-el-hanout, an impactful mix of herbs. On the off chance that you would prefer not to make your own particular blend, discover an exhibit of fiery flavors at Zamourispices.com.

"You wouldn't expect those two together," Labriny clarifies, "on the grounds that they each one have an unique taste. You would consume the tagine with bread, commonly," though couscous is regularly served on its own, after the tagine.

Bring convention with a grain of salt, be that as it may. "The mystery is dependably to taste and to have a smidgen of innovativeness" when preparing a Moroccan feast, Basan says. "There are no strict leads on what ought to go into your dish; that is the excellence of cooking in parts of the world where (accessible fixings) range from region to zone."

All things considered, stewing a tagine can take hours — a lot of time to stew over how to include your own particular uncommon

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What Is Couscous?

 

Couscous (affirmed Koose-Koose) is viewed as a pasta which is made of little granules of semolina flour, and is customary in North African food. It is likewise accessible produced using entire wheat flour, which marginally expands the fiber and helps dietary quality. It is a culinary part utilized as a substitution for rice or quinoa, it is extremely flexible, and its readiness obliges minimal more than the expansion of boiling hot water and lightening with a fork, then served as a side dish or in formulas, assuming the kind of whatever you cook it with. Approaches to serve Couscous incorporate adding it to soups, blending it with sauteed vegetables, and as a breakfast cereal.

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Nutritional Properties Of Couscous

The good news doesn’t stop there, as a 1 cup serving of couscous provides only 176 calories, or 8% of a standard 2,000 calorie diet. This would be far fewer calories than a cup of rice or quinoa, which provide 205 and 254 calories per cup.

A 1 cup of couscous adds 6g of protein to your day, or 12% of the daily intake recommended by the Food and Drug Administration. Other grains typically provide a lower levels of this macro-nutrient, which is needed for muscle building after exercise, and sustaining energy. A perfect fit for today’s health–conscious eaters.

Carbohydrates make up the majority of the calories in whole-wheat couscous, totaling 38g per 1 cup serving. The Institute of Medicine recommends consuming 130g of carbohydrates per day for optimal energy levels.

Whole-grain couscous contains more fat than white flour couscous, but the totals are still quite small. A 1-cup serving of the whole wheat variety contains only 1g.

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