It is extremely easy to be seduced by Moroccan cuisine. The cooking of this North African country is colorful and exotic, and though most of the country’s coastline is west of the Strait of Gibraltar on the Atlantic Ocean, it still embraces the familiar, sunny, style of the Mediterranean.And as U.S. chefs are discovering, it takes very few ingredients to bring a hint of Morocco to a menu. The staples are tagines, couscous, preserved lemons, merguez, chermoula and ras el hanout. Any of these ...

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