Use a Dutch oven or a tagine pot to make this Moroccan beef stew with apricots, onions, cinnamon and lots of "warm" spices. Combining meat and fruit is a specialty of North African countries.
Spicy North African harissa pepper paste kicks up the flavor in an easy turkey and butternut squash stew. Served over brown rice, it's a meal in a bowl.
Picnic perfect! This couscous with broccoli, peas, mushrooms and fresh tomato, plus garden-fresh herbs, tastes best at room temperature.
Shakshuka, a traditional Tunisian-Israeli breakfast dish of eggs poached in a spicy tomato sauce, should be served hot, with crispy pieces of toast for mopping up the sauce.
Take hummus apart, and put it together again, as a roasted chickpea salad with tahini dressing.
One of the classic dishes in Ethiopian cooking, this chicken in red pepper sauce makes a great main course for entertaining.
A perfect "sweet" side dish to accompany stews, or roasted and grilled chicken or fish: couscous with dried fruit, in this case, raisins.