Plus, our recipe for a one-pot wonder: Chicken Tagine with Olives & Apricots
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Travel to Tunisia with the Twist of a Lid 

Couscous, Sauces and Preserved Lemons from Les Moulins Mahjoub

The Mahjoub family farms the soil in the lush Mejerda Valley of Tunisia, located on the southern shores of the Mediterranean. All of their products under their Les Moulins Mahjoub label are handcrafted as the family is known for their steadfast commitment to artisan standards and sustainable farming. 

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NEW M’hamsa Hand-Rolled Couscous

Les Moulins Mahjoub’s Organic Hand-Rolled Couscous is made using the traditional Berber method. North African semolina mixed with olive oil, water and salt is pushed through a sieve by hand to create small grains that are then left in the sun to dry. These nonuniform grains are similar in size to Israeli-style pearl couscous, but with a deeper flavor that’s nutty, toasty and pairs exceptionally well with Les Moulins Mahjoub's tomato-based cooking sauces.

Organic Tibar Sauce

This tomato sauce is inspired by the most-loved ingredients of the Tibar region, located in central northern Tunisia. Tibar Sauce is bright and lively with a round, peppery heat thanks to harissa and a briny kick from the salted mountain capers. Traditionally used for couscous and pasta, this sauce also makes an excellent base for effortless braised chicken thighs or shakshouka (eggs cooked in a peppery tomato sauce).

Organic Teboursouk Sauce

A tribute to the flavors of the Teboursouk region of Tunisia, this organic, estate-made tomato sauce is rich and vibrant with briny pops of flavor from green olives, preserved lemon and mountain capers. Similar to Tibar Sauce, Teboursouk Sauce is often used for couscous or pasta, but we also love spreading it across flatbreads or swapping it in for standard pizza sauce. 

Organic Preserved Lemons

The Mahjoub family preserves whole Tunisian lemons—known for their concentrated intensity—in a brine packed with a mild red pepper. We love Les Moulins Mahjoub's Preserved Lemons because they add a tart burst to anything that needs an extra pop of lemony acidity, like braises, tagines, marinades or dressings. The red pepper also makes a striking garnish!

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One-Pot Wonder

Our Recipe For Chicken Tagine with Olives & Apricots

Les Moulin Mahjoub's M'hamsa Hand-Rolled Couscous and Organic Preserved Lemons shine in this deceptively simple recipe for Chicken Tagine with Olives & Apricots. Here's what else you'll need. 
Signature Harissa from New York Shuk
Brooklyn-made chile paste based on a family recipe
Sliced Spaccatelle Tomatoes from Masseria Mirogallo
These jarred tomatoes make an excellent base for all kinds of sauces
Ras El Hanout from New York Shuk
Warming spice blend featuring coriander, ginger, clove, black cardamom and turmeric
Dried Blenheim Apricots from B&R Farms
Sweet-tart dried heirloom apricots from California
See More Recipes

Short Cuts to Good Stuff

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