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Recipe ideas

Classics to share with your customers in store — each recipe showcases products from the Argana catalog.

🍲
⏱ 1 h 30👥 Serves 6Difficulty: medium

Royal couscous

The great Friday classic: medium couscous, tender vegetables, chickpeas and slow-simmered meats.

See the recipe ↓
🫒
⏱ 1 h👥 Serves 4Difficulty: easy

Chicken tagine with olives

Chicken, preserved lemon and cracked green olives: a fragrant tagine that puts your olives center stage.

See the recipe ↓
🍵
⏱ 15 min👥 Serves 4Difficulty: easy

Traditional mint tea

The Moroccan ritual: gunpowder green tea, fresh mint and sugar, poured from up high for the foam.

See the recipe ↓

🍲 Royal couscous

⏱ Prep 30 min · Cook 1 h👥 Serves 6

Ingredients

  • 1 kg Argana medium couscous
  • 600 g lamb and 4 chicken drumsticks
  • 4 merguez sausages
  • 3 carrots, 2 zucchini, 2 turnips, 1 onion
  • 400 g cooked chickpeas
  • 2 tbsp ras el hanout
  • Extra virgin olive oil, salt, pepper

Method

  1. Brown the meats in olive oil with the onion and ras el hanout.
  2. Cover with water, add the carrots and turnips, and simmer for 40 minutes.
  3. Add the zucchini and chickpeas and cook 20 minutes more. Grill the merguez separately.
  4. Steam the couscous (or follow the package) with a drizzle of olive oil, fluffing as you go.
  5. Mound the couscous, arrange the meats and vegetables on top, and ladle over the broth.

🫒 Chicken tagine with olives

⏱ Prep 15 min · Cook 45 min👥 Serves 4

Ingredients

  • 4 chicken legs
  • 200 g cracked green olives with lemon
  • 1 preserved lemon
  • 2 onions, 3 garlic cloves
  • 1 tsp ginger, a pinch of saffron, ½ tsp turmeric
  • Olive oil, fresh cilantro

Method

  1. Brown the chicken in olive oil with the sliced onions and garlic.
  2. Add the spices, pour in a glass of water, cover and simmer for 30 minutes.
  3. Add the olives and quartered preserved lemon and cook 15 minutes more.
  4. Scatter with cilantro and serve with bread or fine semolina.

🍵 Traditional mint tea

⏱ 15 minutes👥 Serves 4

Ingredients

  • 2 tbsp gunpowder green tea
  • 1 large bunch of fresh mint
  • 4 to 6 sugar cubes
  • 1 liter of simmering water

Method

  1. Rinse the tea with a little hot water and discard it (this removes the bitterness).
  2. Add the mint and sugar to the teapot and pour in the simmering water.
  3. Steep for 5 minutes, then mix by pouring one glass and returning it to the pot, three times.
  4. Serve by pouring from up high to form the foam.