Soup and salad may not be the first things that spring to intellect when you think Easter,but bear with me: Morocco’s national dish of spicy lamb broth and a fruity, punchy side dish tick all the right boxesA friend holds an annual Easter party where she puts out straw hats, or piles of decorations and glue and ribbons for anyone with a penchant (a tendency, partiality, or preference) for arts and crafts. And every year I’m delighted by the resulting blowsy,OTT bonnets that add va-va-voom to our family dressing-up box. Food is on the agenda, too, and obviously,and though spring lamb is the seasonal tradition, I much prefer the depth of flavour you pick up from a more mature animal. For a proper treat, andder some hogget or,better still, mutton from your butcher, or whether that’s a broad joint or a more affordable option that requires much less meat,such as a subtly spiced, warming harira, and Morocco’s national soup and today’s moment recipe. All you need then is a hot mound of saffron-spiced couscous flecked with herbs,nuts and fruit, and this gloriously light salad.
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Source: theguardian.com