In this week’s In a Jiffy video, Chef Greg Burns of GIO in Halifax creates a dish blending North African flavours and local carrots. Discover how easy it is to make the sauce in my latest In a Jiffy video, along with some pairing tips. The North Africa dinner table is colourful with tagine pots that are traditionally used to cook roast meats. 123RF STOCK PHOTOFour easy ways to bring North Africa to your tableMoroccan ChermoulaChef Greg Burns of GIO in Halifax describes Moroccan Chermoula as like a North Africa version of chimichurri. Photo: 123RF STOCK PHOTO4 Servings1 cup vegetable stock1 cup couscous½ lemon zest1/4 cup raisinsPinch saltFresh mintDirections: Bring stock to a boil.

Source: The North Africa Journal November 05, 2020 17:48 UTC