Moroccan lamb backstrap

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.

Middle Eastern Roasted Eggplant with Couscous

Middle Eastern Roasted Eggplant with Couscous - 15 minutes prep for this fragrant melt-in-your-mouth eggplant piled high with a fresh couscous. Divine starter or as a meal. (Vegan Tahini Drizzle recipe included as an alternative to dolloping yoghurt on!)

Spicy Carrot and Ginger Soup With Harissa

A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish.

Roasted Carrots With Harissa and Crème Fraîche

Spiced roasted carrots get a cooling dollop of crème fraîche.

Roasted Eggplant With Tahini, Pine Nuts, and Lentils

This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good.

Middle Eastern Roasted Vegetables with Tahini Drizzle

Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!

Weeknight Hummus Plate — Ethan

Chilled Minty Carrot Soup With Dukkah Yogurt

This chilled carrot soup is smooth and creamy, even though it has no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off.

Moroccan-Style Spicy Carrot Dip

[Photographs: J. Kenji Lopez-Alt] Spicy, pungent harissa and briny olives balance the sweetness of puréed glazed carrots. Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets...

Smitten Kitchen's Honey and Harissa Farro Salad

It's hard to get through fall without encountering more than a few roasted vegetable salads. They're earthy, filling, and entirely seasonal. In The Smitten Kitchen Cookbook, Deb Perelman writes about a few such salads, but the one that drew my eye was her Honey and Harissa Farro Salad. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of roasted ba...