Moroccan Roasted Vegetables With Toasted Sesame & Herbed Couscous Pilaf

It's a quiet time to reflect on God and spirituality. We stand still, exhaling into splendid solitude. I don't typically shout about religion from the rooftops like I do my cross stitch patterns or recipes. Vanity, my potty-mouth and an unparalleled addiction to red lipstick have followed me to operating rooms and they'll chase me to my grave. In my spiritual life, I've chosen a single path: a Good Guidebook. 

North African Stew with Sweet & Spicy Couscous

Before the cold New England winter appears, my husband and I like to visit to Boston Common and the Lagoon to see the swan boats. In the heart of this elegant city, an emerald-green park appears. Weeping willows, a rose garden and pretty swan boats make up the vintage scene. For more than one hundred years, the boats have been gracefully gliding on the pond. We cross the little pedestrian bridge before heading over to Newbury Street to window shop.

Persian Meatball Poppers with Lime Whipped Yogurt

For some time now people have been asking me to share my juicy turkey meatball recipe. I’ve been making them for years. These meatballs are my husband’s  absolute favorite.  He has asked for them for as long as we’ve been  married. They’re light, bouncy and flavorful. A chili pepper gives a spicy kick. 

Moroccan Eggplant Tagine

Lately, I've been doing more cooking than stitching. Moroccan cuisine is making its way into my kitchen regularly too. 

This warmly spiced stew is what's for dinner tonight. Eggplant is the star here. If you love eggplant then this recipe is for you. I'm half Middle Eastern, which makes me a genetically programmed eggplant lover.

Lemon Scallion Couscous Cakes

These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Chickpea Tagine, my  Moroccan Eggplant Tagine or a Persian Salad (recipe below). But, they're equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies.

Harissa is a Moroccan spice blend that gives them a little heat. You can swap the harissa for sriracha sauce or ground red pepper with good results.