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