Tagines are great winter meals. This one has meatballs that cook in a spicy sauce, that includes all the best of middle eastern spices, like cumin and cinnamon. If you are up for a twist on a traditional meatball dinner, serve this morrocan version meatball tagine with cous cous for a deliciously different weeknight meal.
Cous Cous is a staple in the Israeli kitchen and has become one in mine. You don’t have to cook this grain, just add hot water and let it sit. Once I found whole wheat cous cous, in my local store, I started using this as the base of various dishes. This one uses a mix of fall veggies, like butternut squash and cabbage and protein rich chickpeas, alongside a flavorful broth with saffron and turmeric. This is a great meatless main that is flavorful and filling. (Adapted from Janna Gur’s Jewish Soul Food)