North African

These classic mainstays include Tunisian fish-and-vegetable stew and Moroccan-spiced lamb chops.
One dish served fresh every day.
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recipes

Seven-Vegetable Couscous

Moroccan cooks typically use a special pot called a couscoussier (which resembles a large double boiler with holes in the upper pan) to make perfectly fluffy couscous. We substituted a cheesecloth-lined bamboo steamer set over a cast-iron casserole for similar results, but if you are pressed for time, simply use the instant couscous method from the back of the box.

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