Chez François Online Cooking Classes
Chez François Online Cooking Classes
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  • Create Date May 11, 2023
  • Last Updated July 27, 2024

CHEZ FRANCOIS COOKING: Lamb Tagine & Couscous

CHEZ FRANCOIS COOKING CLASS: LAMB TAGINE & COUSCOUS!

Welcome to Chez François kitchen, full of delicious French recipes!

Learn how to cook French cuisine with Chez François! Each online cooking class will approximately last 60 minutes and LIMITED to 10 guests so please RESERVE your seat! The fee to attend this class is USD 35 per person that you can pay via Paypal, Zelle, or Venmo, payment should be made at least 3 days prior to the class.

During this class, we will cook together this Moroccan dish which has become widely consumed in France and became part of French restaurants' menus. With spicy and fragrant spices, the lamb tagine is also cooked with dried fruits, almonds, olives and served with couscous and bouillon of beans and squash.

Group cooking classes are limited to 10 guests. The fee is only USD 35 per person. Reserve your seat now! Click HERE for the next scheduled class

Private cooking classes can be booked at a time that suits your schedule. The fee is only $79.99. Click HERE to book a 1:1 online cooking class!

LIST OF INGREDIENTS:

Boneless Lamb leg or shoulder (2 lb) • 1 yellow squash and 1 zucchini • 2 carrots • 1 pack of couscous grain original • dried raisins, dried apricots and/or dried dates • Green pitted olives  • 1 can of garbanzo beans • sliced almonds or almond flakes • 1 shallot  • 6 garlic cloves • Moroccan spices (Ras el Hanout, harissa spice blend, chill flakes) • salt & pepper  • Fresh ginger • Fresh or ground nutmeg • olive oil and butter • honey • harissa paste • Fresh cilantro or Fresh mint leaves • chicken or vegetable stock • 1 cinnamon stick (optional) •

LIST OF COOKWARE AND ACCESSORIES:

• 1 tagine dish or 1 dutch oven • paper towel • baking tray • 1 medium saucepan • frying pan • foil • strainer

Bring a French Touch to Your Lifestyle!

Chez François

The password to download the Lamb Tagine & Couscous  recipe will be provided after the class

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