Couscous

Couscous is a staple of the Moroccan table. This dessert version is similar to rice pudding. Cream of coconut adds extra flavor.

With such hearty vegetables, this can easily be served as a meatless main course.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio.

Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.

Can be prepared in 45 minutes or less.

Toasted pistachios, apricots, cinnamon and allspice bring great flavor to this accompaniment for the chicken.

Can be prepared in 45 minutes or less.

A great way to make a different and light meal with leftover lamb.

Couscous - Middle Eastern pasta - can be found in the international or specialty foods sections of most supermarkets.

I leave the roots on the leeks until after cooking, so they don't fall apart. Just wash and trim beforehand.

Residents of Maghreb use semolina to make tiny pasta pellets called kesksu in Arabic. Unlike pasta made with other types of wheat flour, pasta made from semolina does not become mushy during cooking. The old-fashioned way of making these pellets is to mix semolina flour with water, roll the dough into tiny balls, sift it over a medium-meshed wire sieve to remove any excess flour, then steam the final product over boiling water or a stew. Instant couscous, available at most supermarkets, is prepared by adding boiling water. Although not as fluffy as the classic type, it is more than acceptable for seffa and easy to prepare. Israelis make a larger form of couscous, which is lightly toasted; do not substitute for the regular type. In the Maghreb, couscous is both everyday fare—served in most households, both rich and poor, several times a week—and a food for special occasions. It is most commonly used as the base for flavorful meat, poultry, fish, or vegetable stews. For special occasions, however, it is sweetened and topped with dried fruits and nuts. Seffa is also made by mounding couscous on a platter and sprinkling sugar on top instead of stirring it. Seffa with dried fruits is a traditional Moroccan Hanukkah dish. For Rosh Hashannah, it is sprinkled with pomegranate seeds or small grapes. On Tu b'Shevat and other special occasions, it is garnished with datils rellenos (stuffed dates) and dried fruit. Moroccans prefer desserts rich and sugar, and their seffa is generally sweeter than Tunisian versions.

Rosemary, chives and parsley enhance this delicious combination.