After I made my Moroccan Carrot Salad, I decided maybe I should make a meal to go with them.
On the left is a favorite Algerian and Moroccan salad combination, cauliflower and roasted zucchini. To the right of that is a lemony and garlicky cooked spinach salad . . . then, of course, Moroccan Carrot Salad. Around the back are Red Lentil Kefta, for which I will soon post a recipe. Just in case those kefta weren’t zesty enough for anyone, I included harif/harissa, a very hot sauce.