DH is cooking tonight. We're having...
- couscous with raisin-onion confit
- fresh fennel salad
- mint tea [spearmint & gunpowder green tea]
...all from Scent of Orange Blossoms: Sephardic Cuisine from Morocco
The couscous dish (we're using whole wheat) has almonds and looks sweet. When I saw the photo and ingredient list, it reminded me of the dish I have when we've gone to a Moroccan restaurant in town; I knew we had to try it.
I was pleased to see how vegan-friendly that cookbook is for being omnivore. We have quite a lot of recipes picked out for the week from it, including two yeast breads and one dessert (anise-seed biscuits - I'm using ground flax instead of an egg).
The only dinner we're having this week that's not Moroccan is the cauliflower-leek kugel with almond-herb crust from Vegan with a Vengeance
. I even managed to find organic whole wheat matzo for it at the store - times sure have changed.