I have a huge jar of ras el hanout — the well-known North African spice blend – which has been sitting in my cupboard for a little too long. I sometimes use it in couscous and quinoa salads, but for some reason, I always forget it’s a fantastic spice for marinating meat.
When I was planning my weekly menu this Sunday, however, I made a note which read: “make chicken kebabs with ras el hanout (!!!) and serve with couscous”.
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