Garlicky Eggplant Salad with Tomato Sauce
Like many Moroccan salads, this super-silky and intensely flavored version of ratatouille is made from spiced or sweetened cooked vegetables that are mashed rather than cut into pieces. Like Italian antipasti, Moroccan salads are often served as an appetizer.
Tunisian Chicken Kebabs with Currants and Olives
Susan Feniger's sweet-and-tangy marinated chicken skewers are adapted from her new book, Street Food. They are flavorful enough to eat on their own, but they're even better with the chunky currant-and-olive relish.
Butternut Squash with Homemade Harissa
Harissa, a garlicky North African chile sauce, is usually served with couscous and stews. The homemade harissa featured here is supersimple to prepare, and any extra will keep in the refrigerator for up to a week, but jarred versions available at specialty markets make a fine substitute.
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.
Moroccan Chicken-and-Couscous Soup
The dish is decidedly spicy; if you prefer less heat, just reduce the amount of cayenne.
Hot mint tea is a favorite in Morocco, where it's served in small glasses any time of day or night. It's very sweet and packed with mint flavor. We love it cold as well; let the tea cool completely and then strain it into ice-filled glasses.
Spiced Chicken Legs with Apricots and Raisins
Fruity and peppery, this exotic dish will perk up your midweek menu. Yet it's no more trouble than the simplest chicken recipe in your repertoire.
Tunisian Fish-and-Vegetable Stew
Carrots, turnip, zucchini, potatoes and cod simmer in a spicy tomato broth redolent of garlic and cumin. The spiciness here comes from red-pepper flakes, but feel free to use the fiery Tunisian hot sauce harissa if you can get hold of some. Serve the fragrant stew with steamed couscous, which all absorb the generous quantity of broth.
Moroccan-Spiced Lamb Chops
Unsurprisingly, this dish is best served with couscous.
Couscous with Red Lentils and Easy Preserved Lemons
This fluffy couscous dish is best served with a nice topping of unsalted pistachios.
Moroccan Lamb Burgers with Mint-Yogurt Sauce
The yogurt sauce and burger patties can be refrigerated overnight. Let the burgers stand at room temperature for 15 minutes before grilling.