Cauliflower is a real shape-shifter these days. There’s cauliflower fried rice, cauliflower pizza crust, buffalo cauliflower “wings” -- it’s great to see this versatile vegetable stepping out of its steamer basket comfort zone! One of the magical things about cauliflower is the way that, when blitzed raw in a food processor, it takes on a fluffy, couscous-like consistency. This version of cauliflower “couscous” is spiced up with Vanns Zahtar, Cumin, and Aleppo-Style Chili Flakes for the perfect, surprisingly light side dish to your tagine or kebabs.
This dish makes a great side dish for any meal -- if you're looking for a light, fresh take on a grain salad for your Thanksgiving table, give this "couscous" as shot! This dish also makes a great picnic side -- refrigerate before packing it, and then allow it to come up to room temperature as you make your way to your picnic spot.
Have you ever had Tabbouleh? No, I’m not talking about a grain salad demurely flecked with parsley, that tastes mostly of bulgur or couscous or quinoa or whatever grain someone needed to use up.
Here's a warming braised chicken dish to brighten up your dinner on a cold evening. Packed with Moroccan spices, preserved lemons, and briny green olives, this dish offers a punch of flavor with relatively little effort.
A hearty combination of moist braised dark-meat chicken and tender chickpeas seasoned with a warm, Moroccan-inspired spice blend.