SBYDFUR0Q4KNQPBIComme ci, comme ça, in French means “like this, like that,” or “so-so.” It’s pronounced “Koom-see, Koom-sah,” but this isn’t a French lesson. Heck, I don’t know how to speak French, but the Comme Ci Comme Ça in New York City might inspire me to learn a few words.

The truck is owned and operated by Chef Samir, who was born and raised in Casablanca, Morocco.


As the story goes, he wasn’t much of a cook when he arrived in the States, but was determined to learn to feed himself in order to stop eating pizza everyday. He started asking his mama for tajine recipes over the phone, and one recipe after another, he fell in love with cooking.  A tajine is a clay cooking vessel made of a low dish and a cone shaped lid, traditional in Moroccan and other North African cuisine. The rest is history.

After cooking for friends, word spread, and Chef Samir found himself becoming the talk of the town. It wasn’t long before he was inspired to launch his Comme Ci Comme Ça food truck. The name is inspired from a song Samir sang as a boy when he went scouting in the summertime. In the evening after dinner, the kids would gather, and each boy would pick a girl for a dance. They’d dance to this song.

Comme Ci Comme Ça
Je t’aime
Choisi la plus belle
Et dance

[Like this like that
I love you
Choose the most beautiful
and dance]

Chef Samir loves cooking with couscous, so what better way to celebrate his time-honored traditions, than with his recipe for couscous with lemon chicken? It’s one of my favorites. Chef Samir and his Comme Ci Comme Ça food truck were featured on Food Network’s Eat St. this season, and after discovering this great truck, I not only want to learn how to speak French, I’m ready to go back to New York City.

Couscous with Lemon Chicken



EatSt_Appstore_Ad1 large onion, coarsely chopped
2 tomatoes, peeled and coarsely chopped
1/4 cup vegetable oil
1 teaspoon olive oil
1-1/2 tablespoons salt
1/2 tablespoon pepper
1 teaspoon ginger
1/2 teaspoon turmeric
2 liters water
1/2 handful parsley leaves, chopped
1/2 handful cilantro leaves, chopped
1 cup chickpeas, soaked overnight
3 turnips, peeled and halved
6 carrots, peeled and halved

1 small butternut squash, quartered (or a small section of pumpkin, cut into 3” pieces)
4 or 5 small zucchinis (long or 8-ball round), ends removed and halved
2 or 3 small sweet potatoes, peeled and halved (optional)


Mix the onion, tomatoes, oil and spices in the bottom of a pan. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until browned and the onions and tomatoes have formed a thick sauce. Add the water, parsley, cilantro, and chickpeas. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes.

Add the carrots, turnips, and sweet potatoes and cook about 15 minutes. Add the zucchini and butternut squash and cook for another 25 minutes. 
At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the sauce – it should be salty and peppery. Adjust the seasoning if desired.


4 boneless skinless chicken breasts 1/2 tablespoon salt
1 tablespoon black pepper
1 tablespoon oregano
1 tablespoon thyme
1/2 cup lemon juice
1/2 preserved lemon, finely chopped
1/4 cup olive oil

Cut the chicken breasts into bite-size pieces 
In a big bowl, mix all ingredients very well, cover and refrigerate for 2 hours. Skewer marinated chicken.
On a very hot grill, cook chicken skewers for 7–10 minutes, basting frequently and turning occasionally.



3 cups water
1 tablespoon salted butter
1/4 teaspoon salt
1/2 tablespoon cinnamon
1/2 tablespoon turmeric
1 tablespoon olive oil
3 cups couscous

In a large saucepan, combine water, butter, salt, cinnamon, turmeric and olive oil, bring to boil. Remove from heat. Add couscous, stir very well and cover. Let stand for 10 minutes. Toss the couscous and rub it between your palms to break up any balls or clumps.

To serve the couscous, shape it into a mound with a well in the center. Put the vegetables into the well, and arrange the lemon chicken on top and all around. Distribute the sauce evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more sauce.

Yield: 4-6 servings

Find Chef Samir online:


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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.

  • Nathan J Scheer

    Interesting Man, Very Interesting, but good.

    • StitchesnDishes

      Thanks Nathan!

  • amidiabetic (Stuart)

    My stomach is rumbling!

    • StitchesnDishes

      Hehehe! I wanted to go make it again when I posted this. LOL

  • Bruce Liebknecht

    mmmm yummy

    • StitchesnDishes

      You’ll love it Bruce

  • StitchesnDishes

    Awwww… well this cook book will solve your problems. If they don’t have incredible street food in your city, the next best thing is to make it yourself at home :D

  • StitchesnDishes

    Definitely! It’s not difficult at all, either!

  • StitchesnDishes

    Let me know how it goes!

  • StitchesnDishes

    I think so too! When we film our cooking segments for Stitches ‘n Dishes I think we’ll leave our bloopers in.

  • StitchesnDishes

    Don’t remind me. I think that’s why I became a food critic. I eat incredible meals and don’t have to prepare any of them!

  • StitchesnDishes

    You’ll love it Casey!

  • StitchesnDishes

    Let me know how it works out!

  • StitchesnDishes

    I’ve heard about those! They sound amazing. You definitely don’t want to miss Food Network’s South Beach Food and Wine Festival in Miami next month!

  • StitchesnDishes

    Thanks Randy!

  • Dean M Waters

    Some nice ideas, thank you

    • StitchesnDishes

      Thanks Dean. Come back and let us know how they work for you. :)

  • Dwan Suggs Buddin

    Oh…please bring your food truck here to upstate SC! I love that concept!!