A Celebration of Moroccan Flavors in France

Sunday, March 21, 2021 4:00pm to 6:30pm
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Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Member Price: 
3 slots available


This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

For 44 years, Morocco was a protectorate of France. This link between the two countries created a pathway for Moroccan cuisine to be introduced and popularized in France. The word tagine refers to the cookware used to make the stew, which is made of either ceramic or, more traditionally, unglazed clay. The varieties of tagines are endless and are often vegetarian with a deep aromatic broth to accompany the couscous. In this class we will celebrate the traditional flavors of a chicken tagine scented with preserved lemons and olives served with couscous and homemade harissa! Join Zoe McLaughlin for an evening in the kitchen, where she will guide you through her recipes, inspired by her time cooking and living in Paris.



Poulet aux Olives et Citron - Braised Chicken with Olives and Preserved Lemons

Couscous Parfumé aux Raisin et aux Amandes - Couscous with Slivered Almonds & Raisins

Harissa - Homemade Harissa

Jar of Homemade Preserved Lemons for future use

The Equipment and Ingredient List for this class can be found here; please check before buying a ticket.

This menu contains the following common allergens: Wheat, Tree Nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

Image by Barbara Rosner from Pixabay