Moroccan Broiled Fish Skewers or Fillets by John Spottiswood

This is a tasty Moroccan dish that you are sure to love. Serve it over salad, cous cous, bulgar pilaf, or white or brown rice. We've used thick white fish but also thinner fish like catfish or tilapia when they are more reasonable. You can't skewer them, but you can broil the whole fillet (see picture). It also works with salmon…

Spiced tomato, chickpeas and couscous soup by Easy Cook - Laka kuharica

Couscous adds a wonderful texture to this Moroccan-spiced tomato soup.

Cinnamon-Spiced Moroccan Chicken by Chef Smith