We split the foulel appetizer, a fava bean puree that included onion, tomato, garlic and peppers, served with warm pita bread - outstanding. i chose the Moroccan couscous with winter vegetables, spicy merguez sausages and a ramekin of cooking liquid and chile-infused harissa. My wife ordered the chicken breast marinated in orange juice, cinnamon, sage, honey and lime. It was initially pan seared and then gently roasted. Her entree was served over a couscous cake with an orange cinnamon sauce - fantastic flavors.
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