Here is a recipe in the Wall Street Journal on Chicken Tagine:
I made it (I almost followed the recipe, too!) and it is really good. The ras el-hanout (Moroccan garam masala) is REALLY terrific! Look at it!
I love Moroccan cuisine! I’m definitely going to try this.
Here’s a fruity couscous I make quite often when I don’t want to serve rice
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Couscous is very handy stuff. When I used to go to the office, I would put about 1/2c of dry couscous in a bowl, then top it with a serving of leftover saalan. At the office, I would just pour in some boiling water, cover it, and in a few minutes, the couscous is soft and the saalan is warm. Instant hot lunch and no microwave!
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mmm it is even better with ras al ghul!
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ohhhh queerio…