benefits

Preparation time : 10 min Cooking time : 1 min Serves 6 Ingredients : • 500 g small tomatoes • 3 small crystallised lemons • 2 stems of coriander • 1 teaspoon of fennel • 4 tablespoons of argan oil • 1 teaspoon of lemon juice • Salt, pepper

Preparation :

Wash the tomatoes and dip them in boiling water for 1 min or until the skins split, then dip in cold water.
Skins the tomatoes without damaging them and put them in a salad bowl.
Cut crystallized lemons in small quarters and add them in the salad bowl. Wash, dry and thin out the coriander leaves.
Blend the argan oil and the lemon juice.
Add the fennel and salt and pepper.
Pour the dressing onto the salad and add the coriander stems.
Toss well and keep cold until just before serving.

Amlou is a delicious spread made from argan oil, almonds and honey. It is usually eaten by Berber families for breakfast and was traditionally eaten by the nomads in their caravans crossing the Sahara.

Preparation time : 10 min
Cooking time : 10 min

Ingredients :

• 100ml of argan oil
• 100g of natural almonds
• 100g of honey

Preparation :

The proportions are always 1/3 of argan oil, 1/3 honey and 1/3 almonds.
Roast the almonds, then crush them to form a paste.
Place the paste in a mixing bowl.
Keep pounding and rubbing, slowly adding the oil in a thin but steady stream.
Repeat the same technique to add the honey.
Use as a dip or spread for bread; eat with mint tea to drink.

Preparation time : 20 min Cooking time : 30 min Serves 6 Ingredients : • 1.5kg cod fillets • 150g  black olives • 1 lemon   Chermoula sauce : • 5cl of argan oil • 3 garlic gloves • 2 lemons • 1 crystallised lemon • 2 teaspoons of grated ginger • 1 small chilli • 1 pinch of saffron • 1 small bunch of coriander • 1 small bunch of parsley • 1 teaspoon of powdered cumin • paprika, salt and pepper

Preparation :

Cut the cod fillets into chunks.

For the Chermoula sauce, chop the garlic, coriander, parsley and crystallised lemon.
In a casserole, add the oil, half the coriander, parsley and garlic plus salt and pepper, paprika, cumin, ginger and the juice of one lemon. Cook for 5 minutes. Add the crystallized lemon.
Perfume the chermoula sauce with the saffron strands. Mix well and put to one side.

For the marinade, in a bowl, mix together the remaining parsley, coriander and garlic, a pinch of paprika, a pinch of cumin, salt and the juice of one lemon. Mix well.
Add the cod pieces to the marinade and mix well.