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Michelle Bernstein, James Beard Award winning chef and author of Cuisine a Latina, uses Tangier N.23 as a floral, sweet and savory spice addition to Israeli couscous with grilled vegetables.
In a medium saucepan, heat 1/4 cup of the oil. Add the couscous and toast over lower heat until lightly browned, about 4 minutes. Stir in the stock. Season with salt and pepper, bring to a simmer, cover and cook over low heat, stirring once or twice, until the couscous is tender, about 8 minutes. Transfer to a large bowl.
Prepare a medium-hot grill or heat a grill pan over medium-high heat. In a mixing bowl, toss the asparagus, haricots verts and zucchini with 3 tablespoons of the oil, 1 tablespoon of Tangier spice blend and a pinch of salt and pepper. Grill the vegetables, turning once, until crisp-tender. Transfer to a cutting board and, when cool enough to handle, cut the asparagus into thirds, the haricot verts in half and the zucchini into 1/2-inch chunks.
Add the Brussels sprouts and grilled vegetables to the bowl with the couscous. Add the dates, oranges, almonds, lemon juice, herbs, the remaining tablespoon of oil and the remaining 1 1/2 teaspoons of Tangier and toss gently. Adjust the seasoning, sprinkle with the feta cheese and serve cold or at room temperature.
