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Chicken tagine, vegetable couscous and harira form this Moroccan selection. Tagine needs gentle cooking that retains liquid; couscous requires treating the grain separately from accompaniments. For harira, check which legumes are already cooked and which need prior preparation before combining everything in one pot.

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Preserved lemon and olives can contribute substantial salt, so taste sauce before adjusting. When making tagine in a conventional pot, monitor evaporation rather than assuming identical liquid retention. Fluff couscous and add vegetables carefully to preserve the grain's texture.