Chickpea and Butternut Squash Stew
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.
Moroccan Braised Chicken with Carrots and Golden Raisins
Green-Pea Burgers with Harissa Mayo
Homemade veggie burgers often have ingredient lists as long as a midsummer day, but these bright-green patties pack in tons of flavor with just a handful.
Preserved Meyer Lemons
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Lamb and Quince Tagine
This savory Moroccan lamb stew is perfumed with ginger, cinnamon, coriander, cumin, and vanilla.
Moroccan Chicken and Rice with Chickpeas
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.