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Narrow Results You've Selected: Fall Lamb Moroccan Remove all Source Saveur (2) Apple Pie, Patis, and Pate (1) Difficulty Medium (2) Easy (1) Course Main Course (1) Sandwich (1) Side Dish (1) Technique Slow Cook (2) Fry (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 = "Cuisine:Moroccan"; var omni_prop8 = "Season:Fall,Main Ingredient:Lamb,Cuisine:Moroccan"; var omni_pageName="saveur:"+omni_prop12; 10/20/2005 Pumpkin Couscous This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert. Issue #69 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 08/18/2009 Merguez and Harissa Sandwich Harissa gives this rich sandwich a tangy, spicy kick. Does Not Apply Source: Apple Pie, Patis, and Pate

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