Kitty Morse

Serves 6
A vegetarian version of the Moroccan national dish. Meat eaters will add lamb, beef, or chicken. Use any seasonal vegetable or root vegetables. In Casablanca, Couscous Beidaoui includes at least seven different kinds.
1  1/3 cups chicken broth
3 tablespoons olive oil
6 threads Spanish saffron, crushed
1 cup couscous
1/2 cup frozen baby lima beans
1 small onion, […]

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Serves 6
This is only one of the wide assortment of salads–think of them as Moroccan-style tapas-that open up a  meal. Like most Moroccan salads, this is best prepared a day ahead, and served at room temperature.
2 tablespoons olive oil
1 teaspoon sweet paprika
1/2 cup finely diced green onion
1 pound carrots, peeled and cut into slices 1/8-inch […]

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