I’m going to Morocco in June with Maureen Wheeler and the other Wild Writing Women. I’m really excited about the trip. I’ve never been to Africa before so this should be quite an adventure. I’ll be there to celebrate my birthday. I’m already preparing for it. I rooted through my dresser drawers and found my Zils (finger cymbals) and my golden belly dancer belt that has coins dangling all around. It makes the most delightful jingle when I shake my hips in rhythm of my belly dance record! This stuff dates back to the late 70’s when I studied belly dancing.

Naturally the foods of Morocco hold another fascination for me. I’ve been reading up on the cuisine and have tried several dishes myself. Here’s one that I made up that is easy to prepare and really delicious.

Moroccan Couscous with Zucchini

One box instant couscous (plain)

Follow instructions on the box using low fat chicken stock for the liquid.

Put 2 cups chopped dried apricots into pan with lid, pour in the chicken stock, salt, olive oil and a pat of butter. Bring to boil, pour in box of couscous, cover, take off heat and wait 5 minutes.

Heat a couple of squirts of olive oil (enough to cover bottom of pan) in a sauté pan, place a bunch of spring (green) onions (chopped). Stir around until soft, and then add 2 cloves of garlic, finely chopped. Add salt and pepper and about 1 tablespoon on cumin. I also added a little bit of dried rosemary. Stir until soft and then add two large zucchini’s chopped. Stir the mixture until zucchini is cooked.

Take lid off couscous and fluff with a fork. Pour the couscous into a large bowl, add the zucchini mixture and toss lightly.

Yummmmmm! This can be served hot or cold.

So, for tonight I have leftover chicken that will go into a crunchy romain lettuce salad with Greek olives and dotted with chevre cheese, dried cranberries and tossed with toasted almond slices. A perfect hot day supper.

I made a spring pasta dish last night. It’s pretty easy, no real recipe.

Spring Liguini

cover the bottom of a saute pan with olive oil, add couple of pats of butter and heat until oil ripples

add a chopped large yellow onion

add a clove or two of chopped garlic

stir in a couple of handfulls of little grape tomatoes

add a couple of handfuls of asparagus, cut in 2″ pieces

put linguini into boiling, salted water. Cook for about 9 minutes

add about a cup of frozen peas to your saute pan mixture

add shrimp. Depending on size, use judgement as to how many.

Drain pasta (reserving a cup of cooking liquid) and toss with sauce. If too thick, add cup of cooking liquid.

Serve immediately with crusty bread and a green salad.

Delicious!