INGREDIENTS

INSTRUCTIONS

Start this at least 1 hour before serving so that it can get a
mahogany color.  Saute onions in butter, stirring frequently, until
they soften and turn golden. Add other ingredients and cook and stir,
letting mixture almost burn on the bottom a few times before stirring
it up. In this way it will be a lovely, dark brown. Hot Sauce: Remove
2 or 3 ladles of broth to small saucepan about 20 min. before serving
and simmer with whole hot peppers. I have not tried these receipes  but
they do sound good. Later I will post some of my couscous  receipes.
Also want to prepare and also post a receipe for beef  brochettes.
Gary, if you are reading this I doubt if we could ever  duplicate the
Moroccan cooking. The country and the atmosphere had a  lot to do with
the flavor of the food. Hope you don't mind someone  else adding their
2 cents. My husband was stationed in Morocco from  1970-72.  The
Couscous postings brought back wonderful memories. In  fact, thanks to
Gary's posting my husband and I bought a steamer.  Now, all I have to
do is purchase some cheesecloth so the couscous  does not fall through
the holes. I also dug out my old Morocccan  cookbook, COOKING IN
MOROCCO by the American Women's Association of  Rabat. Lots of Coucous
receipes, but none calling for harissa. Did  find 2 receipes for sauces
to be served with couscous. Carolyn in  Asheville  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1054
Calories From Fat: 547
Total Fat: 62.3g
Cholesterol: 162.7mg
Sodium: 27.4mg
Potassium: 1304.3mg
Carbohydrates: 136.2g
Fiber: 9.4g
Sugar: 97.8g
Protein: 6.1g