Serve hot alongside a fluffy bed of couscous or with crusty Moroccan khobz (bread) to soak up the rich, aromatic sauce. Add some almond flakes to the couscous gives it a nice bit of crunch.
A great salad that goes with this is a basic fennel and radish salad, with a dressing of lemon juice and olive oil with a pinch of salt and pepper to taste.
