In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Rafih Benjelloun from Imperial Fez prepares berber tajine and couscous.

Couscous

One pound of couscous grain. (durum wheat preferred.)

Serves 6-8.

4 tbsp. Of virgin olive oil.
1 cup of warm water
Pinch of saffron or turmeric.
Salt to taste.

In a large bowl put couscous, add virgin olive oil, saffron, salt to taste and mix all very well with warm water and let it sit for 30 minutes. Separate the grain after 30mn. Than steam it in a couscoussiere for 45mn.

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Gianluca Paris from Mediterranean Cafe prepares New England Salmon.

Click here for Chef Gianluca Paris' Profile

Walnut Crusted Salmon with a Maple Cream Sauce over Sweet Potato Pancakes
Serves (4)

(4) 5 oz Portions of Salmon
1/2 lb Ground Walnuts
1/4 cup Maple Syrup from New Hampshire or Vermont
(2) Cups Cream