Bento Concept & KaraChiwie are still traveling around the world with bento.
December was Brazil and January is Morocco. When thinking about Morocco, the first things I think about are preserved lemons, mounds of spices, and tagine. While many of spices are sold in stores around me, and some gourmet shops even sell tagines, I chose to make couscous, the main grain of Morocco. The couscous is lemon and spinach, with some lemon slices on top. Chicken is the most common protein in Morocco, but I chose to pair it with some leftover fish I had. To emulate the tagine’s traditional triangle shape, I split the couscous into triangles. One is the couscous and the other triangle is tomato rice.
Join next month for France (Feb 1)!
yes, you’re right, couscous makes me think immediately of Morocco !!! I think it’s yummy also, spinach and lemon, good idea !
That looks delicious!
For France, I’d just do baguette, and cheese, and some grapes. Too bad you probably can’t do wine 😉
looks sooooooooo good!
Naimah