To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Step-by-step video on how to steam couscous using a traditional couscous pot. INGREDIENTS: - 500 grams dry couscous (not instant) or barley couscous (Belboula) - 2 tablespoons vegetable oil - 2 tablespoons butter (or Moroccan smen) - ½ teaspoon salt - Water RECIPE: Step 1: Boil Water - Fill the bottom part of the couscous pot halfway with water and bring it to a boil. - Add a lemon to the water, to avoid the pot being stained with just boiling water. Step 2: Prepare Couscous - Place the couscous in a large plate; I am using the Moroccan traditional couscous plate called Gasaa. - Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water. - Place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise. Step 3: Steam Couscous - Round 1 - After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps. - Add vegetable oil, and continue fluffing the couscous. - Add a large pinch of salt. Mix. - Now add a little bit of water, and continue fluffing, until each couscous grain is plump and happy. - Let the couscous rest while you start cooking the veggies! Step 4: Steam Couscous - Round 2 - We need to steam the couscous a second time. - Transfer the couscous in the couscous top and place it back on top of the boiling water. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and you guessed it, fluffing time! - Add a little bit of water and gently break all the lumps with a fork…. Or your hands if you can stand the heat! - Let the couscous rest for 5 minutes. Step 5: Steam Couscous - Round 3 - This is the 3rd and final steaming of the couscous. - Transfer the couscous in the couscous top and place it back on top of the boiling water. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes or until done. If you taste the couscous grains, you will actually know when they are ready… they just feel cooked. - By the way, you can cook barley couscous called Belboula the same exact way. However, it will take a little longer to cook, so leave it in the 3rd steaming until the barley couscous tastes ready. - Once done. Empty the couscous in the large plate, and fluff again… but this time just with butter (or Moroccan Smen)! - Look at these little grains of happiness… they smell like home. Your cooked couscous or barley couscous is ready to be used in recipes requiring it!

This was such a dream come true! I had been following Lisa for years, when I had the pleasure of meeting her in San Fransisco and she was even more incredible in person! I LOVED this look she did on me, and it looked incredible in person! Her talent and attention to detail is like nothing I have ever seen and I cannot wait to shoot with her again! Make sure you guys check her out! For for all the products used in this film and for makeup tips and information visit Lisa's site : http://www.lisae.me.uk/27470 Follow Lisa on Google+ https://www.google.com/+LisaEldridge Follow Lisa on Twitter at http://twitter.com/Lisa_Eldridge Follow Lisa on Facebook http://facebook.com/LisaEldridgeDotCom Follow Lisa on Instagram http://instagram.com/LisaEldridgemakeup Follow Lisa on Pinterest http://pinterest.com/lisaeldridge We share beauty secrets, tips and inspirations daily! لا تنسي زيارة هذه المواقع حيث أشاركك حيل وأسرار تجميليّة Don't forget to visit: Snapchat: RealHudaBeauty صفحة سناب شات Blog: http://hudabeauty.com المدوّنة الالكترونيّة http://instagram.com/hudabeauty صفحة الانستقرام http://facebook.com/hudaheidi صفحة الفايسبوك http://twitter.com/hudabeauty صفحة التويتر http://pinterest.com/hudabeauty صفحة بنترست

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Gazelle Horns (Kaab El Ghazal) are one of the most famous Moroccan cookies! Try this no-fail express recipe! INGREDIENTS: Dough: - 125 grams (1 cup) all-purpose white flour - A pinch of salt - 2 tablespoons softened butter - 2 tablespoons orange blossom water - A few tablespoons cold water Almond paste: - 150 grams almond paste (https://youtu.be/5_S7ov9R0nY) RECIPE: 1- In a large bowl, combine the flour, butter, a bit of orange blossom water, and salt. 2- Using your fingertips, mix the ingredients together. 3- Add cold water little by little, into the mixture while working the flour with your fingertips. Gather the dough into a ball. 4- If the dough crumbles, add cold water a few drops at a time until everything sticks together. 5- Knead the dough for a few minutes until it becomes soft. 6- Divide the dough into four portions, cover and let rest for 15 minutes 7- Very lightly dust a work surface with flour 8- Roll each dough portion until quiet thin 9- Lift up the dough and reposition it several times to facilitate the rolling-out. 10- For each cookie, roll 1 tablespoons of almond filling between your palms to form a sausage-like stick about 2-inches long and 1/2-inch in diameter. 11- Dust your hands with flour. Place the almond sticks horizontally in the center of the dough, allowing about 1.5 inches between each. 12- Lift the dough edge closest to you and fold it over so that it covers the almond sticks. 13 With your fingertips, gently pinch and mold each concealed almond paste into a crescent shape. Press the back of the cookies to make sure the edges are well sealed. 14- Cut out each crescent with a pastry wheel 15 Arrange the crescents about 1-inch apart on a baking sheet dusted with flour (or covered with parchment paper), 16- In the side of each cookie, prick 2 holes using a toothpick 17- Bake in the middle of a pre-heated oven to 350 F / 180 C for around 12 minutes or until the cookies have a beautiful light golden brown color.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared in special occasions! INGREDIENTS: - For the meat base, refer to this video: https://www.youtube.com/watch?v=YWxujNdmzCE Caramelized apples (cooked separately): - 2 big apples - 1/2 a lemon - 2 tablespoons unsalted butter - 1 cup sauce from the meat tagine - 1/2 teaspoon ground cinnamon - 2 tablespoons honey - 1 tablespoon orange blossom water Decoration - sesame seeds STEPS: A- Cooking the Meat 1- Refer to this video: https://www.youtube.com/watch?v=YWxujNdmzCE B- Preparing the Apples 2- Peel the apples, quarter them, and the remove the core. Cut each quarter into two. 3- Squeeze lemon juice over the apples so they don’t turn brown. 4- In a large saucepan, on medium heat, melt the butter. 5- Add 1 cup of the tagine sauce to the butter. 6- place the apples pieces in the sauce pan. Sprinkle ground cinnamon over the apples. Cover and cook for around 15 minutes or until the apples slices are softened. 7- Once the apples are tender, add honey and orange blossom water. Gently mix the apples, set the heat to low, and cook for another 5 minutes until the sauce becomes thick and syrupy. C- Final steps 8- To serve the tagine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized apples, and finish with a sprinkle of sesame seeds. Serve immediately with crusty bread. Hmmm… delicious. Bon appetit!