What to serve with a Moroccan inspired Thanksgiving meal?

am thinking couscous…

and cranberries…

It’s Thanksgiving after all

and I am a bit of a traditionalist…

CRANBERRY COUSCOUS

1 cup orange juice

1 cup dried cranberries

1 tbsp olive oil

8 garlic cloves, sliced

2/3 cups chopped onion

2/3 chopped red pepper

2 tsp curry

1 cup water

1 tsp sea salt

1 – 10 oz can chicken broth (preferably low sodium)

2 cups couscous

1/4 cup fresh basil leaves, torn

1/3 cup chopped fresh lemon

(this would have been so much better with preserved lemon

but Galley Kat is fresh out and needs to make some more)

Heat orange juice to boiling point.

Remove from stove and stir in cranberries.

Set aside for 30 minutes.

Gently sauté garlic until fragrant being careful not to scorch.

Add onions and red pepper

and sauté for another 2 minutes.

Season with curry powder and salt.

Drain cranberries and add reserved liquid to pan

along with water and chicken broth.

Bring to a gentle boil and carefully stir in couscous.

Cover, remove from heat and set aside for 5 minutes.

Add cranberries, lemon and basil and fluff with fork.