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Narrow Results You've Selected: Vegetables Moroccan Fall Main Course Remove all Source Saveur (2) The Bitten Word (1) Difficulty Medium (2) Easy (1) Technique Slow Cook (2) Bake (1) Saute (1) Steam (1) Topic Recipe (3) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Main Course"; var omni_prop8 = "Main Ingredient:Vegetables,Cuisine:Moroccan,Season:Fall,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 11/07/2000 Seven-Vegetable Couscous Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 07/13/2007 Lentils with Swiss Chard and Khlea Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes. Issue #7 10/05/2010 Moroccan-Style Stuffed Acorn Squash We love the addition of bulgur wheat to the stuffing in these halves of acorn squash. The Moroccan-style spices are perfect for autumn. Continue... Does Not Apply Source: The Bitten Word

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