Couscous is made from wheat and is a blank canvas for stews, sauces, and even great tossed in salads.
North African tagines often combine sweet and savory foods to play off the spices used to season them.
Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavor to this dish. For a milder taste, use kalamata olives.
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.