Wine: mil piedras Malbec 2003
We wanted to use the rest of the Roast Pork and Cathy had a lentil recipe we used to make with left over ham. We substituted the Pork from Willy Ray’s and added lots of spinach and lemon juice it was very tasty.
We had purchased a new Moroccan Cookbook: Moroccan Modern by Hassan M’Souli. We cooked Oven Bag Chicken with Couscous Stuffing. The chicken was seasoned with preserved lemons, olives, etc. It was our kind of food! Very moist and the couscous stuffing with almonds and raisons went well with it. Lots of left overs.
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