Lunch from Around the World this week is a celebration of Moroccan flavors.
First, there is Israeli pearl couscous tossed with raisins and citrus. The sweet and sour combo will serve as the base for our vegetables roasted in Chermoula, a blend of herbs, spices, and olive oil. The whole dish was topped with Jbal, a Moroccan herbed soft cheese made from cow’s milk, goat milk, herbs, and buttermilk, and served with flatbread on the side. As always, substitutions and accommodations are made for friends with dietary restrictions.
-Chef Michael Chavez Liberman