Moroccan Feast Spread

Make the tagine first — it benefits from long, slow cooking. Prepare marinade and cook lamb koftas.

Cook couscous by pouring boiling salted stock over, covering and steaming 10 minutes, then fluffing with butter and nuts.

Blend hummus from chickpeas, tahini, lemon, and garlic until silky smooth.

Make orange salad — segment oranges, scatter pomegranate seeds and toasted almonds.

Arrange everything on the table for a shared Moroccan feast experience.