SAUCES TO GO WITH MOROCCAN COUSCOUS

      Title: SAUCES TO GO WITH MOROCCAN COUSCOUS
  Categories: Sauces
       Yield: 1 Servings
  
 MMMMM----------------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
  
   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
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