MMMMM--------------------------COUSCOUS------------------------------- 2 c Couscous 2 c Chicken broth 1 tb Butter 2/3 c Golden raisins 1 cn Garbanzo beans 1 1/2 c Steamed; (ala dente) baby -carrotsMMMMM--------------------------HARISSA------------------------------- 20 Whole red chili peppers -fresh* 4 Whole plum tomatoes 2 Cloves garlic 1 ts Ground cumin 1 ts Coriander 4 ts Red cayenne pepper * -optional VinegarMMMMM----------------------ANOTHER HARISSA--------------------------- 1 c Dried chile peppers 4 Cloves crushed garlic 1 tb Coriander seed 1 ts Salt *optionalMMMMM----------------------PRESERVED LEMONS--------------------------- 5 Lemons 1/4 c Salt; more if desired 1 Cinnamon stick 3 Cloves 5 Coriander seeds; (up To 6) 3 Black peppercorns; (up To 4) 1 Bay leaf Dried Chiles as desired Freshly squeezed lemon -juice; if necessary Pour just enough oil to coat the bottom of large sauce pan. Put in whole chicken/Cornish Game Hens. Add the onions, garlic, chiles and lemon. Add these along with the saffron, ginger, salt and pepper. Turn the bird/s over to coat with mixture, set over medium heat and cook covered for about 30 minutes, turning several times. If mixture becomes too dry add a little water. Add the parsley and olives as you like. Now cook for about 45 minutes turning time to time. Couscous: Prepare 2 cups of couscous with 2 cups chicken broth and 1 tab. butter. Add rest. Serve the Tajine with the couscous and large amounts of Harissa* Harissa can be purchased in a can or tube or make your own. Harissa (Moroccan-Style Hot Spice Blend) 20 whole red chili peppers fresh* Here is where you can get creative Habs, Thai Dragons, Cayenne, or whatever combination you like together. I love the flavor of the Thai Birds, but it takes a lot to make it worth while like hundreds! Remove stem and seeds from peppers. Put everything into blender or Mortar & pestle and process till smooth. Add vinegar to reach desire consistency. This is another version of Harissa I make sometimes. Pound and put in jar, cover with oil Preserved Lemons: Preserved lemons are wonderful. I love their silken texture and unique pickled taste. They are so tasty with lamb and vegetables tagines, recipes for chicken with lemons and olives, and salads. The taste cant be duplicated with fresh lemon or continued in part 2