Children are smarter today than we ever were. For instance, Lily studied abroad last semester in Barcelona and traveled every weekend. She saw the world, literally. For Thanksgiving she picked Morocco for her destination. So Sallie’s first trip overseas was to Casablanca and Marrakesh with her father to visit Lily. I never would have thought of that, or to even ask. I need a college do-over.

On Christmas morning I opened my gifts from the girls. They gave me four authentic Moroccan place mats, a decorative clay bead necklace, and a container of turmeric. So now that I’ve caught you up, welcome to this week’s post, Moroccan Made Easy.

I couldn’t wait to put together a menu to go with all of my treasures. By this time of year I’m craving warmth and sunlight. So I thought a colorful, tasty menu in a festive setting would brighten everyone’s week.

Warm Citrus and Rosemary Olives

Makes 2 cups

1 ½ cups assorted olives, without the pit

¼ cup olive oil

Peel of an orange, about ½-inch thick

2 to 3 fresh rosemary sprigs

Dash of red pepper flakes

In a medium nonstick skillet, warm olives and remaining ingredients. Serve immediately with toothpicks or picks.

Moroccan Lemon Chicken Kabobs

Serves 4 to 6

2 pounds chicken tenders, cut into 1-inch pieces

The Marinade:

¼ cup olive oil

Juice from 2 lemons

3 garlic cloves, chopped

1 teaspoon paprika

½ teaspoon cumin

¼ teaspoon turmeric

¼ teaspoon cayenne

¼ teaspoon salt

¼ teaspoon pepper

Pinch of cinnamon

Lemon slices, halved

Place chicken pieces in a ziplock bag; set aside. Combine remaining ingredients, except lemon slices, in a small bowl; mix well. Pour over chicken, and evenly coat. Place in refrigerator for at least 2 hours and up to 8 hours.

Thread onto 6 skewers, alternating, occasionally, with the lemon slices.

Grill kabobs on medium to medium-high heat for 5 to 10 minutes per side or until thoroughly cooked.

Casablanca Couscous

Serves 6

4 tablespoons butter

1 cup shallots, chopped

3 cups low-sodium chicken broth

1 ½ cups couscous

½ cup golden raisins

½ cup Marcona almonds, coarsely chopped, extra for garnish

¼ cup fresh mint, chopped, plus extra for garnish

½ teaspoon salt

½ teaspoon pepper

Melt butter in a medium-size saucepan. Add shallots, and cook until translucent, about 5 minutes. Add chicken broth; bring to a boil. Remove from heat, and add couscous. Cover and allow to sit for 10 minutes. Fluff with a fork. Stir in raisins and next 4 ingredients.

Garnish with extra almonds and mint. Serve immediately.

Leslie Byars Register

Yields 6 Servings

Casablanca Couscous

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Ingredients

• 4 tablespoons butter
• 1 cup shallots, chopped
• 3 cups low-sodium chicken broth
• 1 ½ cups couscous
• ½ cup golden raisins
• ½ cup Marcona almonds, coarsely chopped, extra for garnish
• ¼ cup fresh mint, chopped, plus extra for garnish
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Melt butter in a medium-size saucepan. Add shallots, and cook until translucent, about 5 minutes.
2. Add chicken broth; bring to a boil.
3. Remove from heat, and add couscous. Cover and allow to sit for 10 minutes.
4. Fluff with a fork. Stir in raisins and next 4 ingredients.
5. Garnish with extra almonds and mint. Serve immediately.

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Colorful Vegetable Kabobs

Serves 6

2 green peppers

2 red peppers

2 orange peppers

2 yellow peppers

1 large purple onion

1 large sweet yellow onion

Olive oil

Salt and pepper

Cut each pepper and onion into uniform 1-inch square pieces. Place on skewer in order in which they are listed above. Drizzle with olive oil, and sprinkle with salt and pepper.

Grill on medium to medium-high heat until slightly charred and tender.

For an easy dessert, pick up a bag of ginger snaps or a carton of mint-chocolate chip ice cream, or both!