February Feature: Merguez Sausage Bowl

The bowl this month is inspired by an area in the North of Africa; comprising the Atlas mountains and the coastal plain of Morocco, Algeria, Tunisia, and Libya. The base of the bowl is a basmati rice filled with aromatics of onion, garlic, turmeric, cinnamon sticks, and cumin, and the addition of currants, apricots and sliced almonds. Nestled next to the rice is a Zaalouk; which is eggplant stewed with tomatoes and roasted red peppers, paprika, cumin cayenne and vinegar. To bring some cool crunch a fresh cucumber salad comprising red onion, parsley and mint fills out the bowl. A cilantro mint Yogurt sauce tops the triad and is crowned with two housemade 100% Lamb Merguez Sausages. We will see you on the desert road to Morocco.