Follow direction on the box for reviving quick cook cous cous, Israeli cous cous, or natural cous cous. Toasting the grains first, adding herbs or adding minced grilled eggplants all help the flavor of the cous cous.

If sardines are not available try small red mullet, mackerel or trout as great substitutes.

A loaf of good crusty french bread is a great addition to soak up all the juices if you don't have flat bread.

Try this sauce on spiced lamb, it's great for dipping savory items.  Cheese cloths also work great for draining the yourt.

This relish is great with simply cooked fish or chicken.

This is a great Moroccan lamb dish make in the fall and winter.

Here is a great grill treat that is a fun departure from the hot dog and burger alternative we always fall back on. Serve these as a first course, a main course, in pita as a sandwich, wrapped in lettuce leaves like a spring roll, plated with lemon-scented rice pilaf, whatever . . . you can’t miss with this stuff.

Morocco has a vibrant seafood culture and this simple chermoula (Moroccan marinade) is the perfect breezy summertime recipe for anyone looking to add a North African twist to their summertime BBQ fare. I love this recipe with fatty, oily fish such as sardines and mackerel.

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