On Apr 24, 9:13 am, Melba's Jammin' >
wrote:
> In article >,
>
> Goomba38 > wrote:
> > Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
> > in the couscous were a nice addition. Garnished with plain yogurt and
> > fresh mint-
> >http://tinypic.com/view.php?pic=29dfq4o
>
> Looks lovely. What is it that makes it Moroccan? Seasonings, I'm
> guessing. OK, maybe the chickpeas, too? Did you make it up as you went
> along or have a guide? Let's have some particulars here, Woman!
>


Ok, delurking to say...I asked my (Moroccan) husband about this
recipe. He said "I saw a recipe for Irish Stew with soy sauce,
teriyaki, ...." and I said, "What makes that Irish?" and he said,
"hahahha".

A more Moroccan version would have ginger, cilantro, no curry or
cardamon and no yogurt and mint garnish. This is not to say that the
dish is not good or tasty, but to call it Moroccan is a stretch.

-Tracy