spicy Dijon mustard
1 carrot, diced
1 sweet onion, diced
6 oz dried apricots chopped
½ cup dry cured olives (Moroccan style)
3 cloves garlic (peeled and left whole)
¼ cup dry white wine
Up to ½ cup chicken stock
marcona almonds, coarsely chopped in food processor
2 blood oranges, quartered
Spices: 1 tbs ras al hanout---or 1 tsp each cumin, and turmeric
Aleppo pepper or hot pimenton
2 bay leaves
Clarified butter (preferred) or light extra virgin olive oil, say a Spanish variety.
For the couscous: use a quick variety which only requires a short resting time. We like M’hamsa brand.
Optional as a table condiment; harissa in a small bowl. Again, M’hamsa or maybe Mustapha brand.