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From The Food of Morocco by Paula Wolfert. This shellfish couscous, a specialty of the southern coastal city of Essaouira, consists of a mound of golden corn couscous in the center of a huge platter surrounded with distinct piles of garnishes including luscious, raisin-rich caramelized onions, tender and sweet fleshed charmoula-soaked shrimps, fast-cooked opened mussels still in their shells, and baby glazed turnips tangled up with their leafy greens.
Volunteering to bring a simple tossed salad to a potluck makes life easy, but it does not do much to boost your self-esteem as a creative cook. That's why I was happy to discover this great suggestion in Anne Byrn's 2007 What Can I Bring? Cookbook.
From "New Southern Kitchen: Traditional Flavors for Contemporary Cooks" by Damon Lee Fowler