You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand.
Fennel and celery balance the richness of sweet potatoes in this dish, which is best served immediately as the sweet potato pieces may lose their shape if reheated.
Ras el hanout is a complex Moroccan spice blend used in North African cuisine to season couscous and tagines. It also makes a great addition to soups, stews, and egg dishes. Here, ras el hanout gives cauliflower and chickpeas a bright boost of flavor.
North African tagines often combine sweet and savory foods to play off the spices used to season them.
Every spring I make at least one dish containing fava beans. They are labor-intensive because in addition to shelling them, they must be peeled after cooking. Their unique flavor, however, warrants the extra work at least once in the season. You can substitute other shelled beans that do not have to be peeled, such as lima or cranberry beans. Farmers' markets are good hunting grounds for fresh beans. This recipe is a simplified version of a tagine, the Moroccan stew that is prepared in a couscoussiere, an ingenious double-boiler-type arrangement in which the tagine cooks in the lower vessel and the couscous sits above it to cook in the fragrant steam from the tagine.
Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
The Berber spice mixture used in this recipe may be refrigerated in a sealed jar for up to two weeks or stored in the freezer for up to three months. It is excellent as a spice rub for grilled eggplant, zucchini, and tofu.
This inventive recipe with its bold flavors evokes images of the Mediterranean.
An adaptation of the Moroccan classic dish, this Americanized version melds sweet with savory and just a tinge of heat. Part of its charm lies with its handsome presentation, which shows off its many textures and colors. Feel free to make your own adaptations using golden raisins instead of black ones, and summer squash, fava beans, or trimmed green beans for the zucchini and chickpeas. This meal-in-one calls for accompaniments of toasted pita triangles and a spicy hot or chilled tea, plus something exotic for dessert, such as a wedge of baklava or a dish of rose-scented Persian ice cream.
This recipe shows you how to quick-soak dried chickpeas in a pressure cooker in about 5 minutes—a good technique to know because you can use it with any dried bean. When cooking beans, adding a tablespoon of oil to the pressure cooker minimizes foaming. This dish calls for harissa, a North African chile paste available in Middle Eastern markets and some supermarkets. If you can't find harissa, substitute sriracha sauce and 1/4 tsp. each of ground cumin and ground coriander. To make the tagine gluten free, substitute quinoa for the couscous.