Morocco and Mountain Couscous

Cooks Souhad Azennoud and Khadija El Jazouli show us the patient art of couscous preparation.

Souhad uses Rif einkorn wheat (Slow Food Presidium), Khadija heirloom grains from the Atlas Mountains. Rotating their hands constantly, they rub the meal until it forms tiny balls (couscous) or slightly larger ones (berkoukes).

Speakers:

• Khadija Eljazouli, cereal and couscous producer.
• Souhad Azennoud, educator in agroecology, oil producer, coordinator of the Rif Small Spelt Presidium and the Slow Food Jballas Community for Biodiversity.
• Mina Ben Abderrahmane, food technologist, saffron quality control,

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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