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.
Best known as the seasoning used in Moroccan couscous, ras el hanout can contain dozens of different spices and vary in heat and intensity. We came up with a mild, simplified version that’s full of flavor.
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.
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 exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.
In Morocco, both fresh cilantro and dried, ground coriander are used to flavor stews such as this tagine. Try filling a pepper mill with coriander seeds for an original twist on ground pepper.
North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors.
Prepared creamy soups like butternut squash, corn, and potato-leek make great bases for hearty stews that sneak an extra veggie serving past picky eaters.