For tagines:
* Tajine of veal with oranges and prunes,
* Tajine of beef,
* From blue fish,
* From St Jacques and sweet potatoes with coriander,
* From mullet, fennel and cherry tomatoes,
* From monkfish and potatoes with orange,
* Shrimp, mussels, chilli and basil
* Vegetables, almonds and spices,
* On apricots, dates, pistachios and almonds,
* Chicken with preserved lemons,
* Chicken with dried tomatoes,
* From quail with spices ....
For the couscous:
* In wheat and lamb shank,
* To roast and vegetables with cumin,
* For the prawns, mango and honey,
* For fish, beans and lemon confit,
* With vegetables and coriander,
* For shells,
* For merguez meatballs,
* Couscous Royal,
* A lamb and vegetables,
* At duck and apricot,
* With chicken and dried fruit,
* In pigeon, cinnamon and orange ...
It is a way to discover new flavors and unique dishes to share with family or friends, also handy to stay at the table from the beginning of the meal to end, without having to get up several times.