Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. chipotle powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups couscous
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous

Preserved lemon brings a bright, salty citrus note to this Moroccan-influenced dish.

• 
  
  4 skin-on striped bass fillets (5 oz. each), scaled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup all-purpose unbleached flour
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  2 cups seeded, diced fresh tomatoes
  
  


• 
  
  1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
  
  


• 
  
  2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
  
  


• 
  
  1/2 cup chopped fresh cilantro, plus whole leaves for garnish
  
  


• 
  
  1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste
  
  

Heat the oven to 200°F. Pat the fish fillets dry and season all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the flour in a wide, shallow dish and lightly dredge the fish in the flour, shaking off any excess.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 4 minutes. With a spatula, peek under a fillet to see if the skin is golden-brown and crisp. If not, cook 1 minute more. Flip the fillets and cook until lightly golden-brown and just cooked through, an additional 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep warm in the oven.

Reduce the heat to medium, add the cumin seeds to the skillet, and cook, stirring, until fragrant, about 10 seconds. Add the tomatoes, 1/2 tsp. salt, and 3 Tbs. water and cook until they become saucy, 3 to 4 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Add the preserved lemon (or lemon zest) and chopped cilantro. Season to taste with salt and pepper.

Scrape a fork through the couscous to fluff it, and then divide it among 4 dinner plates. Place the fish skin side up on the couscous. Spoon on the chickpea mixture and garnish with the harissa and a scattering of cilantro leaves. If desired, drizzle extra-virgin olive oil over the fish at the table.

Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 
  
  2 large cloves garlic, peeled
  
  


• 
  
  2 oz. fresh cilantro (about 2 cups)
  
  


• 
  
  1 oz. fresh flat-leaf parsley (about 1 cup)
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. sweet or hot paprika
  
  


• 
  
  1/2 tsp. cumin seeds, toasted and ground
  
  


• 
  
  Sea salt
  
  


• 
  
  2 lb. slender green beans, trimmed
  
  


• 
  
  1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
  
  


• 
  
  Freshly ground black pepper
  
  

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Lamb and Prune Stew

Prunes and carrots lend sweetness to this stew, enhanced by warm spices like ginger, cinnamon, and turmeric which make it reminiscent of North African tagines.

• 
  
  3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  1 to 2 Tbs. minced fresh ginger
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 cup hard cider
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought beef broth
  
  


• 
  
  2-1/2 cups peeled pearl onions
  
  


• 
  
  2-1/2 cups 1-inch carrot pieces
  
  


• 
  
  1 cup prunes, cut into bite-size pieces
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of the lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the ginger, cumin, turmeric, and cinnamon and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the cider, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the pearl onions, carrot pieces, and prunes to the pot. Cover with the parchment and lid, and cook until the lamb is fork-tender, 1-1/4 to 1-3/4 hours more (shoulder cuts will take longer than leg cuts).

Stir in the parsley and lemon juice. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Moroccan Vegetable Ragoût

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, thinly sliced (about 1-1/4 cups)
  
  


• 
  
  1 3- to 4-inch cinnamon stick
  
  


• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  2 cups peeled and medium diced (1/2-inch) sweet potatoes (about 3/4 lb.)
  
  


• 
  
  1 14- to 16-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes; with their juices
  
  


• 
  
  1/2 cup pitted green Greek or Italian olives
  
  


• 
  
  6 Tbs. orange juice, preferably fresh
  
  


• 
  
  1-1/2 tsp. honey
  
  


• 
  
  2 cups lightly packed very coarsely chopped kale leaves (from about 1/2 lb. kale)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Tip:

If you don't have an olive-pitting tool, you can use a small skillet or saucepan. Apply pressure with the bottom of the pan until the olives split, exposing the pits enough that they can be plucked away by hand.

Heat the oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 5 min. Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey, and 1 cup water; bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 min. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 min. Season with salt and pepper to taste.

Moroccan Lamb Stew

Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

• 
  
  3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1 tsp. caraway seeds
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought beef broth
  
  


• 
  
  2 cups onion wedges (3/4-inch wedges)
  
  


• 
  
  2 cups diced butternut squash (1-inch dice)
  
  


• 
  
  1 15-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1/2 cup halved pitted green olives
  
  


• 
  
  1/4 cup chopped preserved lemon
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat 3 Tbs. oil over medium to medium-high heat until shimmering hot. Season about one-third of lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, caraway, and cayenne and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1-1/2 cups water. Bring to a boil.

Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 1 hour of stewing, add the onion wedges to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the squash. Cover with the parchment and lid, return the pot to the oven, and cook until the lamb is fork-tender, 3/4 to 1-1/4 hours more. (Shoulder cuts will take longer than leg cuts.)

Stir in the chickpeas. Return to the oven for 5 minutes. Stir in the olives, preserved lemon, and parsley. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Lamb Stew with Parsnips, Prunes, and Chickpeas

North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.

For the Lamb

• 
  
  3 lb. boneless leg of lamb, cut into 1-inch cubes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 medium carrots, cut into 3-inch pieces
  
  


• 
  
  1 medium yellow onion, peeled and stuck with 1 whole clove
  
  


• 
  
  1 three-inch cinnamon stick
  
  


• 
  
  1 bay leaf
  
  

For the stew

• 
  
  2 Tbs. unsalted butter or olive oil
  
  


• 
  
  1 large yellow onion, cut into small dice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 medium cloves garlic, roughly chopped
  
  


• 
  
  1 Tbs. paprika
  
  


• 
  
  2 tsp. cumin seed, toasted and ground
  
  


• 
  
  2 tsp. coriander seed, toasted and ground
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  2 cups cooked chickpeas, rinsed if canned
  
  


• 
  
  18 pitted prunes, halved
  
  


• 
  
  1/2 cup tomato purée
  
  


• 
  
  1 lb. medium parsnips, peeled, cored, and cut into 2-inch pieces
  
  


• 
  
  1 Tbs. chopped fresh cilantro or flat-leaf parsley
  
  

Prepare the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Season the lamb with 2 tsp. salt and 1/2 tsp. pepper. In a 5- to 6-quart Dutch oven, combine the lamb, carrots, onion, cinnamon, bay leaf, and enough water to cover. Cover and braise in the oven until the meat is very tender, about 2-1/2 hours. Strain the mixture through a fine sieve over a large bowl. Discard the vegetables and spices. (The recipe may be prepared to this point up to 2 days ahead. Cool the lamb and broth, and refrigerate separately. Skim the fat from the broth before continuing.)

Make the stew

In a 5- to 6-quart Dutch oven, heat the butter or oil over medium-high heat. Add the onion, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic, paprika, cumin, coriander, and cayenne and cook, stirring occasionally, until fragrant (don’t let the garlic burn), 1 to 2 minutes.

Stir in the chickpeas, prunes, tomato purée, and a pinch of salt. Add the reserved lamb and 4 cups of the broth and bring to a boil. Boil for 5 minutes and then turn the heat to low. Cover and simmer for 10 minutes. Add the parsnips and cook until tender, about 10 minutes. Season to taste with salt and pepper, and serve sprinkled with cilantro or parsley.

Spiced Rabbit Tagine with Peas and Carrots

Sara Jenkins created this recipe based on her husband’s memories of his Moroccan grandmother’s cooking. She seasons the dish with ras el hanout, a heady spice blend used often in Moroccan cuisine. If you have a terra-cotta tagine, use it here; it will impart a subtle earthy flavor to the dish. Otherwise, a Dutch oven or heavy-duty pot works well.

• 
  
  2 (2-1/2-lb. rabbits), cut into 8 pieces each
  
  


• 
  
  2 Tbs. ras el hanout 
  
  


• 
  
  Flaky sea salt (such as fleur de sel) and freshly ground black pepper
  
  


• 
  
  1/4 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small yellow onion, finely chopped
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  6 long, slender carrots, trimmed, peeled, and sliced on the diagonal into 1-1/2-inch pieces
  
  


• 
  
  2 cups frozen peas
  
  


• 
  
  1/2 cup finely chopped fresh cilantro
  
  

Tip:

A whole chicken cut into 8 or 10 pieces is a fine stand-in for rabbit.

Put the rabbit in a large bowl. In a small bowl, stir the ras el hanout with 2-1/2 tsp. salt and 1-1/2 tsp. pepper; then sprinkle it all over the rabbit. Pour 1/4 cup of the olive oil over the rabbit and turn the pieces to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.


Remove the rabbit from the refrigerator and let it sit at room temperature for 20 minutes. Heat a flameproof terra-cotta tagine, an 8-quart Dutch oven, or other heavy-duty pot over high heat. Peel back an edge of the plastic from the bowl and use the plastic to hold the rabbit back while you pour the oil from the bowl into the pot. Once the oil is hot, add half of the rabbit (about 8 pieces) meaty side down and cook until golden-brown, 3 to 5 minutes. Flip and cook until the other side is golden, about 3 minutes more. Transfer the rabbit to a rimmed baking sheet and repeat with the remaining rabbit pieces.


Reduce the heat to medium and add the remaining 2 Tbs. olive oil to the pot. Add the onion, garlic, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the onion is soft, 3 to 4 minutes.


Add 1/2 cup water and stir to scrape up any browned bits from the bottom of the pot. Add the rabbit and carrots, cover, reduce the heat to low, and cook for 30 minutes. Remove the lid and rearrange the rabbit pieces so the ones on the bottom of the pan are now on the top. If the pan looks dry, add 1/4 cup water. Cover and simmer until the rabbit is very tender, 30 minutes more. Stir in the peas and cilantro, increase the heat to medium, and simmer uncovered for 5 minutes. Serve immediately.

Grilled Moroccan Spice-Crusted Lamb with Spicy Chili Sauce

Serve this grilled lamb with Mediterranean sides like saffron couscous and grilled zucchini and green and yellow bell peppers. Stuff any leftover lamb in a fresh pita with salad greens, tomatoes, and the chili sauce. The sauce is potent, so a little goes a long way.

For the lamb

• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  1 Tbs. ground cumin
  
  


• 
  
  1 Tbs/ dried oregano
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. hot pimentón (smoked paprika) or chipotle powder
  
  


• 
  
  5 lbs. boneless leg of lamb, trimmed
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  

For the sauce

• 
  
  1/4 cup olive oil
  
  


• 
  
  1 large yellow onion, cut into 1/4-inch dice (about 2 cups)
  
  


• 
  
  2 large jalapeño peppers (preferably red), cored, seeded, and finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large cloves garlic, finely chopped (about 1 Tbs.)
  
  


• 
  
  2 tsp. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. crushed red pepper flakes  
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. white vinegar, more to taste
  
  

Prepare the lamb

In a small bowl, mix 4 tsp. salt with the sugar and spices. Sprinkle all over the lamb, transfer to a large non-reactive dish, and cover; refrigerate for at least 4 hours and up to 2 days.

Make the sauce

Heat the oil in a medium (10-inch) sauté pan over medium heat until it’s shimmering. Add the onion, jalapeños, and 1 tsp. salt, and cook, stirring occasionally, until the onion softens and becomes translucent, about 8 minutes. Add the garlic, coriander, cumin, and red pepper flakes, and cook, stirring, until the garlic becomes fragrant, about 1 minute. Add the tomato paste, and cook, stirring, until the paste starts to darken, about 1 minute. Add 3/4 cup water and the vinegar; bring to a boil, then simmer until the onion is completely tender, about 10 minutes. Transfer to a food processor and purée. Let cool to room temperature, season to taste with more salt, pepper, and vinegar if needed. Set aside; or transfer to an airtight container and refrigerate for up to three days.

Grill the lamb

Tip:

There are plenty of indicators used to check for doneness, but the best way to ensure you get your meat just to your liking is by taking its temperature with an instant-read thermometer. Just insert the thermometer in the thickest part of the meat, away from the bone.

For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium-hot fire (400°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. Grill the lamb over the hotter part of the fire without moving it until it’s nicely browned, 6 to 8 minutes. Turn, move to the cooler part of the fire, and cook until an instant-read thermometer inserted into a thicker part of the lamb registers 135°F for medium-rare, 8 to 10 more minutes.

To serve

Transfer the lamb to a cutting board, tent with foil, and let rest for 10 minutes. Thinly slice across the grain, transfer to a large platter, and sprinkle with the cilantro. Serve with the sauce on the side.

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. chipotle powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups couscous
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

• 
  
  1 medium lemon
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. sweet Hungarian paprika
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
  
  


• 
  
  Freshly ground black pepper
  
  

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

Charmoula Lamb Chops with Curried Couscous

Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor lamb, but it’s also delicious with pork, chicken, and seafood. If you don’t have dried currants, use raisins instead.

For the lamb chops

• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  1/4 cup packed fresh cilantro
  
  


• 
  
  1/4 cup packed fresh mint
  
  


• 
  
  1/4 cup packed fresh flat-leaf parsley
  
  


• 
  
  3 medium cloves garlic, peeled
  
  


• 
  
  3 Tbs. sweet smoked paprika
  
  


• 
  
  1 Tbs. Hungarian sweet paprika
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground fennel
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 4-oz. lamb rib chops (3 lb. total)
  
  

For the couscous

• 
  
  1-3/4 cups lower-salt chicken broth
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. Madras (hot) curry powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. (about 1-1/2 cups) couscous
  
  


• 
  
  1/4 cup toasted pine nuts
  
  


• 
  
  1/4 cup dried currants, soaked in warm water for 20 minutes and drained
  
  


• 
  
  6 medium fresh mint leaves, torn into small pieces
  
  

Marinate and broil the lamb

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth.

Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with salt. Broil, flipping once, until an instant-read thermometer registers 130°F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest, loosely covered with foil, for 5 minutes.

Make the couscous

While the lamb cooks, bring the chicken broth, 2 Tbs. of the oil, the curry powder, and 1 tsp. salt to a boil in a 2-quart saucepan over medium-high heat. Put the couscous in a medium heatproof bowl and pour the hot seasoned broth over it. Cover with a plate or plastic wrap and let stand until the couscous has absorbed all of the liquid, 5 to 7 minutes.

Fluff the couscous with a fork and stir in the remaining 1 Tbs. oil, the pine nuts, currants, and mint. Serve with the lamb chops.

Rack of Lamb with Ancho-Honey Glaze

Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.

• 
  
  2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup honey
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  


• 
  
  1-1/2 tsp. ground cumin, preferably toasted
  
  


• 
  
  1 tsp. ancho chile powder
  
  


• 
  
  1/2 cup orange juice
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).

If necessary, trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Arrange the lamb bone side down in the roasting pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with salt and pepper.

In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch each of salt and pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.

Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.

Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

• 
  
  1 medium lemon
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. sweet Hungarian paprika
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
  
  


• 
  
  Freshly ground black pepper
  
  

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous

Preserved lemon brings a bright, salty citrus note to this Moroccan-influenced dish.

• 
  
  4 skin-on striped bass fillets (5 oz. each), scaled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup all-purpose unbleached flour
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  2 cups seeded, diced fresh tomatoes
  
  


• 
  
  1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
  
  


• 
  
  2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
  
  


• 
  
  1/2 cup chopped fresh cilantro, plus whole leaves for garnish
  
  


• 
  
  1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste
  
  

Heat the oven to 200°F. Pat the fish fillets dry and season all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the flour in a wide, shallow dish and lightly dredge the fish in the flour, shaking off any excess.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 4 minutes. With a spatula, peek under a fillet to see if the skin is golden-brown and crisp. If not, cook 1 minute more. Flip the fillets and cook until lightly golden-brown and just cooked through, an additional 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep warm in the oven.

Reduce the heat to medium, add the cumin seeds to the skillet, and cook, stirring, until fragrant, about 10 seconds. Add the tomatoes, 1/2 tsp. salt, and 3 Tbs. water and cook until they become saucy, 3 to 4 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Add the preserved lemon (or lemon zest) and chopped cilantro. Season to taste with salt and pepper.

Scrape a fork through the couscous to fluff it, and then divide it among 4 dinner plates. Place the fish skin side up on the couscous. Spoon on the chickpea mixture and garnish with the harissa and a scattering of cilantro leaves. If desired, drizzle extra-virgin olive oil over the fish at the table.

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. chipotle powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups couscous
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Lamb Stew with Parsnips, Prunes, and Chickpeas

North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.

For the Lamb

• 
  
  3 lb. boneless leg of lamb, cut into 1-inch cubes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 medium carrots, cut into 3-inch pieces
  
  


• 
  
  1 medium yellow onion, peeled and stuck with 1 whole clove
  
  


• 
  
  1 three-inch cinnamon stick
  
  


• 
  
  1 bay leaf
  
  

For the stew

• 
  
  2 Tbs. unsalted butter or olive oil
  
  


• 
  
  1 large yellow onion, cut into small dice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 medium cloves garlic, roughly chopped
  
  


• 
  
  1 Tbs. paprika
  
  


• 
  
  2 tsp. cumin seed, toasted and ground
  
  


• 
  
  2 tsp. coriander seed, toasted and ground
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  2 cups cooked chickpeas, rinsed if canned
  
  


• 
  
  18 pitted prunes, halved
  
  


• 
  
  1/2 cup tomato purée
  
  


• 
  
  1 lb. medium parsnips, peeled, cored, and cut into 2-inch pieces
  
  


• 
  
  1 Tbs. chopped fresh cilantro or flat-leaf parsley
  
  

Prepare the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Season the lamb with 2 tsp. salt and 1/2 tsp. pepper. In a 5- to 6-quart Dutch oven, combine the lamb, carrots, onion, cinnamon, bay leaf, and enough water to cover. Cover and braise in the oven until the meat is very tender, about 2-1/2 hours. Strain the mixture through a fine sieve over a large bowl. Discard the vegetables and spices. (The recipe may be prepared to this point up to 2 days ahead. Cool the lamb and broth, and refrigerate separately. Skim the fat from the broth before continuing.)

Make the stew

In a 5- to 6-quart Dutch oven, heat the butter or oil over medium-high heat. Add the onion, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic, paprika, cumin, coriander, and cayenne and cook, stirring occasionally, until fragrant (don’t let the garlic burn), 1 to 2 minutes.

Stir in the chickpeas, prunes, tomato purée, and a pinch of salt. Add the reserved lamb and 4 cups of the broth and bring to a boil. Boil for 5 minutes and then turn the heat to low. Cover and simmer for 10 minutes. Add the parsnips and cook until tender, about 10 minutes. Season to taste with salt and pepper, and serve sprinkled with cilantro or parsley.

Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

• 
  
  Zest of 1 lemon (yellow part only)
  
  


• 
  
  1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
  
  


• 
  
  30 whole dried apricots (preferably with sulfur, for a pretty color)
  
  


• 
  
  1⁄4 cup plus 1 Tbs. all-purpose flour
  
  


• 
  
  1⁄4 tsp. ground cinnamon
  
  


• 
  
  1⁄4 tsp. ground coriander
  
  


• 
  
  1⁄8 tsp. ground ginger
  
  


• 
  
  1⁄8 tsp. ground cardamom
  
  


• 
  
  1⁄8 tsp. ground cayenne pepper
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  20 grinds black pepper
  
  


• 
  
  2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2-1⁄4 cups finely chopped white onions (about 2 small)
  
  


• 
  
  1-1⁄2 Tbs. minced garlic
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 cup apricot nectar, such as Looza
  
  


• 
  
  1⁄4 cup fresh-squeezed, strained lemon juice
  
  


• 
  
  1⁄2 cup low-sodium chicken stock
  
  


• 
  
  1⁄4 cup toasted pine nuts, for garnish (optional)
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.

Braised Chicken Legs with Carrot Juice, Dates & Spices

The carrot juice and dates lend sweetness to this Moroccan-inspired braise. Serve over couscous or rice.

• 
  
  4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.)
  
  


• 
  
  4 chicken drumsticks (1-1/4 to 1-1/2 lb.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 large red onion, peeled and thinly sliced (about 3 cups)
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1-1/4 cups carrot juice
  
  


• 
  
  3/4 cup homemade or low-salt canned chicken broth
  
  


• 
  
  1/2 lb. (10 to 12) Medjool dates, pitted and halved lengthwise (or 6 whole pitted prunes or dried apricots)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

Position a rack in the center of the oven and heat the oven to 350ºF.

Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11- inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it’ll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to a plate. Pour out and discard all but 1 Tbs. of the fat in the pan.

Put the pan over medium heat. Add the onion and cook, stirring frequently, until it’s soft and begins to color, 6 to 8 minutes. Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute. Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan, along with any accumulated juices. If using prunes or apricots, add them now. Cover, transfer to the oven, and braise for 15 minutes. Add the dates, if using, and continue to braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 30 to 35 minutes more.

With a slotted spoon, transfer the chicken and dried fruit to a serving dish and keep warm by covering the dish loosely with foil. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium-high heat, reduce the heat to medium-low, and simmer until the sauce is slightly thickened, about 5 minutes. Add the lemon juice and season to taste with salt and pepper. Pour the sauce over the chicken, sprinkle with the chopped cilantro, and serve.

Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad

When the leaves start falling off the trees, it's the perfect time to settle in with a meal that celebrates the season—this dish even looks like fall. Toasting and grinding coriander and cumin seeds makes them more fragrant and flavorful than pre-ground versions. A clean spice grinder, coffee grinder, or mortar and pestle does the job beautifully.

For the lentil salad

• 
  
  Generous pinch saffron threads
  
  


• 
  
  1-1/2 cups French green lentils, picked through, rinsed, and drained
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium red onion, finely chopped
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  1 tsp. cumin seeds, toasted and ground
  
  


• 
  
  1/2 tsp. coriander seed, toasted and ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 to 3 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 to 1/2 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  

For the steak and carrots

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. coriander seeds, toasted and ground
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  2 medium cloves garlic, mashed into a paste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. beef hanger steak, trimmed
  
  


• 
  
  8 medium carrots (about 1-1/2 lb.), halved crosswise, thicker ends halved or quartered lengthwise, cut into uniform 1-inch pieces
  
  


• 
  
  2 tsp. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Make the lentil salad

Toast the saffron in a 4-quart saucepan set over medium-low heat until fragrant, 30 to 60 seconds. Off the heat, use the back of a spoon to crush the saffron as finely as possible. Add 6 cups water and the lentils and bring to a boil. Reduce the heat to medium low, cover, and simmer until tender, about 35 minutes. Reserve 1/3 cup of the cooking liquid and then drain well. Transfer the lentils to a large bowl and set aside. Return the pan to the stove.


Heat 1 Tbs. of the oil in the pan over medium-high heat. Add the onion, garlic, cumin, coriander, and 1 tsp. salt and cook until softened and golden-brown, 5 to 6 minutes. Add the reserved cooking liquid and cook until most of it is absorbed, scraping up any browned bits, about 2 minutes. Transfer the onion mixture to the bowl with the lentils.Add the cilantro, parsley, lemon juice, lemon zest, pepper flakes, and the remaining 1 Tbs. oil; fold together to combine. Season to taste with salt and pepper and keep warm.

Roast the steak and carrots

While the lentils cook, combine 1 Tbs. of the oil with the coriander, cinnamon, ginger, garlic paste, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub the mixture all over the steak, transfer to a plate, and set aside.


In a large bowl, toss the carrots with the remaining 1 Tbs. oil, the sugar, 3/4 tsp. salt, and 1/8 tsp. pepper and spread on a rimmed baking sheet. Roast, stirring halfway through, until the carrots are just becoming tender, about 20 minutes. Push the carrots to one side of the baking sheet and arrange the steak on the other side. Roast until the carrots are very tender and golden-brown and the steak is medium rare (an instant-read thermometer inserted in the thickest part of the steak should read 130°F to 135°F), 15 to 18 minutes. Transfer the steak to a plate, tent with foil, and let rest for 10 minutes; keep the carrots warm.


Thinly slice the steak against the grain and serve on top of the lentils, drizzled with any accumulated meat juices. Arrange the roasted carrots on the side.