Dinner with Friends Part 1

A couple of weeks ago, we had Jackie and Bruce over for dinner. I served them Moroccan chicken with couscous. It was a time consuming meal, but well worth it in the end. There are multiple parts to this, so you won't be able to just whip this up after work. This is menu from another one of my wonderful classes with Chef Nancy.

To start, you will have prepare some preserved lemons a week ahead of time for the chicken tagine. You won't want to miss out on these since they add a delicious salty element to the tagine that you will not have otherwise.

Preserved Lemons

4 large lemons (use organic ones because you'll be eating the peel part!)
2/3 cup kosher salt
1 cup fresh lemon juice
olive oil

To make preserved lemons, scrub 4 lemons and cut each into 8 wedges. In a bowl, toss the wedges with 2/3 cup kosher salt and transfer to a 6 cup glass jar. Add 1 cup fresh lemon juice and cover the jar with a tight-fitting lid. Let lemons stand at room temperature for 7 days, shaking the jar every day to redistribute the salt and juice. If you are going to keep these for a long time, place a small film of olive oil on the top of the lemons after the week is over. Store in the jar and refrigerated for up to 6 months.

Cumin Scented Couscous

1 cup quick-cooking couscous
1 1/2 Tbs. unsalted butter
2 shallots, peeled and minced
3/4 teas. ground cumin
1/4 teas. crushed fennel seeds
1 1/4 cup low-sodium chicken broth, canned or homemade
3 Tbs. minced flat leaf parsley

Place the couscous in a medium sized bowl, set aside.

Melt butter in a medium saucepan over medium heat. Add the shallots, cumin and fennel, cook, stirring frequently, until shallots are translucent, about 2 minutes. Add the broth and salt to taste. Bring to a boil.

When the seasoned broth is simmering, pour it over the couscous, stir and cover tightly with plastic wrap. Let stand until the couscous has absorbed the liquid--about 7 to 10 minutes. Remove the plastic and add the parsley; fluff the couscous with a fork. Serve hot.

Serves 4.

Moroccan Carrot Salad

6-8 medium carrots, julienned

2 teas. paprika

1/2 teas. cinnamon

1/2 teas. cayenne

1 teas. cumin

2 Tbs. fresh lemon juice

1 Tbs. sugar

5 Tbs. light olive oil

salt to taste

Blanch carrots briefly in boiling salted water. Combine all the dressing ingredients in a large bowl. Drain carrots and add to dressing while still warm. Adjust seasoning and serve at room temperature. Serves 6.