Serves:

Ingredients:

--------- SWEET ONION AND RAISIN SAUCE ---------
2 Small, hot fresh peppers
1/3 c Butter
1 c Raisins
2 ts Cinnamon
1 ts Pepper
1 c Sugar or honey
--------- SWEET ONION AND RAISIN SAUCE ---------

Method:

Start this at least 1 hour before serving so that it can get a mahogany color.
Saute onions in butter, stirring frequently, until they soften and turn golden.
Add other ingredients and cook and stir, letting mixture almost burn on the bottom a few times before stirring it up.
In this way it will be a lovely, dark brown.
Hot Sauce: Remove 2 or 3 ladles of broth to small saucepan about 20 min.
before serving and simmer with whole hot peppers.
I have not tried these receipes but they do sound good.
Later I will post some of my couscous receipes.
Also want to prepare and also post a receipe for beef brochettes.
Gary, if you are reading this I doubt if we could ever duplicate the Moroccan cooking.
The country and the atmosphere had a lot to do with the flavor of the food.
Hope you don't mind someone else adding their 2 cents.
My husband was stationed in Morocco from 1970-72.
The Couscous postings brought back wonderful memories.
In fact, thanks to Gary's posting my husband and I bought a steamer.
Now, all I have to do is purchase some cheesecloth so the couscous does not fall through the holes.
I also dug out my old Morocccan cookbook, COOKING IN MOROCCO by the American Women's Association of Rabat.
Lots of Coucous receipes, but none calling for harissa.
Did find 2 receipes for sauces to be served with couscous.
Carolyn in Asheville