Couscous with Harvest Vegetables

Ingredients1 tablespoon olive oil $4 links (about 1 pound) lamb sausage, such as merguez, cut into 1-inch slices1 large yellow onion, sliced $2 garlic cloves, minced1 1/2 teaspoons salt, divided $1 teaspoon ground cinnamon $1 teaspoon paprika1 tablespoon fresh grated ginger1 small pumpkin (about 12 ounces), peeled, seeded, and diced into 1- to 2-inch cubes*4 carrots, halved lengthwise...

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Moroccan Lamb Tagine

IngredientsPreparation4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks2 onions (8 oz. each), peeled and thinly sliced $4 cloves garlic, peeled and minced1 tablespoon each paprika and ground cumin1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger1/2 teaspoon cayenne1/8 teaspoon ground cardamom2 1/2 cups fat-skimmed chicken...

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Chicken Tagine with Onions, Honey, and Mint

IngredientsPreparation3 tablespoons fresh chopped mint1 tablespoon fresh grated ginger1 teaspoon ground cumin1 teaspoon ground cinnamon $1 teaspoon paprika1 teaspoon sea salt $1/2 teaspoon crushed red pepper flakes1 (4-pound) chicken, cut into 8 pieces $2 tablespoons olive oil $2 tablespoons butter $6 garlic cloves, smashed4 fresh mint sprigs4 fresh thyme sprigs1...

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Preserved Lemons

Ingredient6 lemons, scrubbed and dried $Kosher salt $Fresh lemon juice $Preparation1. Cut lemons lengthwise almost into quarters (leave attached at stem end). Pack as much kosher salt as you can (up to 2 tbsp.) into the cut center of 1 lemon and fit into a sterilized, bone-dry, widemouthed 1-qt. jar, cut side up. Repeat with remaining lemons and more salt (pack them in jar tightly).2. Close jar and let sit overnight, then fill...

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Mixed Olives with Harissa and Preserved Lemons

Ingredients1 to 2 tablespoons Homemade Harissa Paste or store-bought harissa1 pound assorted olives, such as oil-cured black olives, large green Spanish olives, and kalamata olives, drained3 preserved lemons (soaked in a salt-lemon juice mixture), cut into wedgesPreparationCombine harissa and olives. Cover and chill at least 4 hours or overnight. Remove from refrigerator at least 1 hour before serving. Stir in lemon wedges, and serve...

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Briouats Moroccan Briouats

Ingredients4sheets filo pastry80 gbutter, melted2 tspsesame seeds Almond filling250 gblanched almonds110 g(½ cup) caster sugar30 gbutter, melted20 mlorange flower water¼ tspground cinnamonHoney syrup350 g(250 ml /1 cup) good quality honey2 tsporange flower water, or to tasteInstructionsCooling time 30 minutesPreheat oven to 180°C (160°C fan forced). Line a large oven tray with non-stick baking paper.To make the almond filling, process the...

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Tomato Salad with Avocado and Preserved Lemons

Ingredients4 cups diced plum tomato (about 2 pounds) $1 tablespoon minced Quick Preserved Lemons2 teaspoons fresh lemon juice $1/2 teaspoon salt $1 diced peeled avocado $2 tablespoons chopped fresh parsleyPreparationCombine first 5 ingredients. Sprinkle with parsley.Note: Nutritional analysis includes Quick Preserved Lemo...

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ZALLUCA

Ingredients2large eggplants, sliced into 1 cm roundsolive oil, to shallow-fry2 tspground cumin2 tspsweet paprika2lemons, juiced2 tbspharissa (see carrots in harissa recipe note)¼ cupflat-leaf parsley, choppedInstructionsStanding time 2 hoursPlace eggplant slices in a colander. Sprinkle with 2 tsp salt, toss to coat, then set aside for 2 hours to drain. Pat slices dry with paper towel.Heat 1 cm olive oil in a shallow frying pan over medium heat....

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Moroccan fish

Ingredients1 bunchcoriander, chopped, plus coriander leaves, to serve1 bunchbaby (Dutch) carrots, peeled, halved lengthwise2red capsicums, seeded, membrane removed, sliced1dried long red chilli, crushed6garlic cloves, 3 sliced and 3 crushed1 kgskinless firm white fish fillets, cut into 6 cm pieces1 tbspground turmeric2 tbspsweet paprika125 ml(½ cup) olive oilInstructionsPlace chopped coriander, carrots, capsicum, chilli and sliced garlic in a large...

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