For the couscous:
1/4 cup plus 1 tablespoon olive oil
2 large leeks (white and pale green parts only), minced
4 large garlic cloves, chopped
2 1/4 cups chicken stock or canned broth
1 cup raisins
1 cup 1/2-inch cubes peeled butternut squash

1 large yellow crookneck squash, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
3/4 cup frozen baby lima beans, thawed
1 teaspoon turmeric
1/2 teaspoon ground ginger
Pinch (generous) of cayenne pepper
1 cup diced seeded plum tomatoes
3/4 cup frozen peas, thawed
1/2 cup coarsely chopped fresh cilantro
1 1/2 cups (about 10 ounces) couscous


Lemon wedges


For the harissa:
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon dried crushed red pepper
3/4 teaspoon cayenne pepper
1 cup olive oil
1/2 cup red wine vinegar
6 green onions, chopped


1 small red onion, chopped
2 large garlic cloves, minced

seven, vegetable, couscous

4 teaspoons ground coriander 1 tablespoon ground cumin
1/2 teaspoon turmeric
2 7.25-ounce jars roasted red peppers, well drained
1/3 cup chopped onion
5 teaspoons minced seeded serrano chilies
3 garlic cloves
1/4 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1/4 cup plus 3 tablespoons olive oil
48 large uncooked shrimp (about 2 pounds), peeled, deveined
48 3/4-inch cubes peeled cored pineapple
48 6-inch bamboo skewers, soaked in water 30 minutes, drained

1/2 cup chopped green onions
3 tablespoons toasted sesame seeds
2 limes, cut into wedges

spiced, moroccan, style

1 1/3 pounds lean ground beef (20% fat)
1 large onion, minced (about 2/3 cup)
3 tablespoons water
4 teaspoons olive oil
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 10-ounce package plain couscous, prepared according to package instructions
Chopped fresh cilantro

spiced, beef, patties