Finally! Two advance copies of Mint Tea and Minarets: A Banquet of Moroccan Memories arrived at our front door. A couple of thousand more should arrive from Hong Kong by November 20, 2012.
    With  327 pages, 32 original recipes, and 99 food and location photographs, the hefty, perfect bound paperback weighs in at 2 lbs 3oz.  culminating a ten year challenge of writing something else besides a cookbook. Along the way, I discovered that memoir writing is not for the faint of heart, that perseverance bordering on obssession is of paramount importance, as are an eagle-eyed husband (also photographer, recipe tester, and cheerleader-in-chief) insightful and patient friends, and discerning editors. For a preview of the contents, click on the cover of the book.
    Free shipping on all orders in the US until December 31, 2012. I would be delighted to send you a signed copy.
    No Kindle or Nook edition yet. The technology doesn’t do justice to the photographs.

     Aren’t pomegranates the most regal of fruits? During this pomegranate season, I’ like to share my husband’s latest addiction: Couscous with Pomegranate Seeds,  which he eats for dessert or for breakfast.Spiny pomegranate shrubs grew prolifically in the Holy Land. Its fruit was a symbol of fertility. Tyrian master craftsman, Huram, decorated columns in King Solomon’s palace with hundreds of bronze pomegranates. Stylized blue, gold and purple pomegranates adorned the ephods (vests) worn by temple priests. To order, go to http://www. amazon.com. The book is also available in Kindle version. For a signed copy, contact me directly. This simple recipe is excerpted from A Biblical Feast.

 Serves 1
 
1/4 cup couscous
1/4 cup pomegranate seeds
Buttermilk or almond milk
Sugar, if desired
 
In a small saucepan, bring the water to a boil. Add couscous in a stream. Cover and let stand 12 to 15 minutes. Let cool and fluff with a fork.
 
Mix couscous with pomegranate seeds and sugar, if using. Serve with buttermilk.