THE KASBAH CHRONICLES/KITTY MORSE

The Kasbah Chronicles/March 2025/Presentations/ Cleaning shelves/Morocco Measles outbreak; My Casablanca Style Couscous Gumbo and Moroccan events in La Jolla and Coronado CA.

Musings: A Blast from my Publishing Past:

Once a best seller from Chronicle Books!

I am headed to Morocco in April for a quick visit and to introduce young Canadian family members to their North African roots. In making reservations, I heard that there is a measles outbreak in the country, and quite a severe one at that. I thought I would share the news with you all, since Marrakech appears to be on many people’s radars in the next year. Marrakech has turned into Disneyland, so beware of hiked prices, hordes of tourists at popular sites, and now, measles. It turns out that travelers of a certain age, namely over retirement age, are covered for life. But younger travelers may need a booster. Just saying.

Hello again from a cloudy rainy day in Southern California. I am always so thankful to receive water from the sky—in increments of course— because it makes my fruit trees and succulents smile. I can feel it, I can see the way they soak up every drop.

You must know we have been in a permanent state of drought for many months. Excuse me while I go outside and do a rain dance.I

In between rain showers, I have been busy clearing shelves, flipping through vintage magazines, and leafing through my out of print books, only to “rediscover” a favorite, Couscous: Fresh and Flavorful Recipes. Couscous has been my comfort food since childhood. I have been known to binge on steamed couscous. I had such fun making up contemporary recipes for the book, and now, rediscovering some I wrote years ago. Have you tried my Couscous with Seven Vegetables in the style of Casablanca? This Moroccan classic is for sure one of the most soul-comforting dishes in the world!

My culinary inspiration took a different tack last week when I went freezer diving: I dug out a bag of cut okra (quite a maligned vegetable away from the American south), frozen shrimp, and frozen mussels. I had a jar of preserved lemons curing on the kitchen counter. Why not use some? My wheels began to turn, I combined these two classic culinary traditions and Couscous Gumbo turned into

Kitty’s Casablanca style Couscous Gumbo with Preserved Lemon adapted from my book, Couscous: Fresh and Flavorful Contemporary Recipes.

Okra, like couscous, originated in Africa, where it is still known as "gombo." Moroccan preserved lemons gives gumbo a welcome citrusy kick! I used frozen cut okra for convenience.

Serves 4

1/4 cup olive oil

1 pound fresh okra, trimmed and cut into 1/2-inch pieces (or 1 14-ounce bag) frozen cut okra)

2 medium onions, finely diced (about 2 cups)

1/2 red bell pepper, seeded and finely diced

4 chicken legs (optional)

One (14 3/4-ounce) can diced tomatoes

4 garlic cloves, minced

2 tablespoons preserved lemon rind

2 cups shrimp or chicken broth

½ cup frozen corn

1 (6 ounce) box frozen mussels in tomato sauce (Trader Joe’s)

8 ounces frozen cooked shrimp, thawed

For the couscous:

1 cup couscous

1 1/3 cups broth

6 saffron strands

In a heavy skillet over medium-high heat, heat the oil. Cook the okra, stirring occasionally until no longer slippery, 10 to 15 minutes. With a slotted spoon, transfer the okra to a bowl. Set aside.

In the same skillet, cook the onions and the bell pepper, stirring occasionally, 8 to 10 minutes. With a slotted spoon, add them to the okra. Set aside.

If necessary, add another tablespoon of oil to the skillet. If using, cook the chicken, turning with tongs until browned on all sides, 6 to 8 minutes. Transfer to a bowl and set aside.

Reduce heat to medium. In the same skillet, add the tomatoes. Cook, stirring, until bubbly. Add the reserved okra, onions, chicken, garlic, preserved lemon, broth, and corn. Cook, covered, until the chicken is tender, 15 to 20 minutes.

In the meantime, cook the mussels according to package directions. Discard any mussel that doesn’t open. Add the shrimp and mussels to the gumbo 15 minutes before serving.

Meanwhile, prepare the couscous. In a medium saucepan, bring 1 1/3 cups broth and the saffron to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until couscous is tender, 12 to 15 minutes. Fluff with a fork.

To serve in individual plates, spoon gumbo over the couscous.

Enjoy!

Talks and presentations:

A reminder that I will be speaking and signing books at the Alliance Française of San Diego this coming Friday, March 14^th. I gather the event, a catered Moroccan dinner followed by a French language movie, is sold out. They may have cancellations? Info: culture@afsandiego.org

I will be at the Coronado Library (the most beautiful library in the county!) on Saturday, April 22, for another Moroccan themed event, featuring a catered Moroccan buffet.

For more information call the library at https://coronadotimes.com/event/a-night-at-the-library-with-the-friends/

EVENT: Friendships and Stories Come Together. Step into a world of enchantment as the library transforms into a Moroccan-inspired oasis for an unforgettable evening—a vibrant celebration of culture, literature, and stories. Because your friends are our friends, join us for a night of connection and community. What you can expect at this special ticketed event: 619-522-7390

· KITTY MORSE, AUTHOR, book signing

· RICHARD LEDERER, SPEAKER, book signing

· MOROCCAN BUFFET

· COMMUNITY RAFFLE

· ​MARILYN MCPHIE, STORYTELLER

​​SINGLE: $75 / 1 PERSON DOUBLE: $125 / 2 PERSONS

​LIMITED SEATS AVAILABLE – NO TICKETS SOLD DAY OF EVENT​​

LASTLY:

Please visit my website www.kittymorse.com to purchase one of my books, and to view what Moroccan heirlooms I am willing to part with.

Book a presentation with Kitty: book clubs, educational or social groups, museums, and Holocaust themed organizations: As most of you know, I give presentations on Mint Tea and Minarets and on Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France. I am presently booking for May through August. Let me tell you my stories!

Sorry I have to stop here to clean out more shelves and throw out dozens and dozens of my published articles. My goodness, I have been doing this a long time! It’s fun to look them over before I pitch or donate!

PS: I may be once again teaching French for Cooks and French for Travelers in the Fall.. More later.

LEAFING THROUGH ANCIENT CLIPS: A FINE FOODIE BUNCH! San Diego cooking teachers in the early 80s: Recognize anyone?!!!

Bon Appétit and Bismillah. More when I return from Morocco...

Kitty