Find out which special utensils you’ll need on hand during cooking.
15 May 2013 - 9:43 PM  UPDATED 6 Sep 2013 - 9:31 AM

Tagine (or tajine)

The famous terracotta pot with a conical lid that is synonymous with Moroccan cooking. Food is gently cooked in terracotta and the shape allows the steam to circulate, which helps cook meat and vegetables perfectly. 


A deep, metal cooking pot with two compartments, in which couscous is traditionally cooked. The bottom section is used to cook meat or vegetables. The top section, in which couscous is steamed – making it light and fluffy, fits snugly over the base.  You can substitute a metal steaming basket that fits over a large saucepan.