Start this at least 1 hour before serving so that it can get a mahogany color. Saute onions in butter, stirring frequently, until they soften and turn golden. Add other ingredients and cook and stir, letting mixture almost burn on the bottom a few times before stirring it up. In this way it will be a lovely, dark brown. Hot Sauce: Remove 2 or 3 ladles of broth to small saucepan about 20 min. Before serving and simmer with whole hot peppers. I have not tried these receipes but they do sound good. Later I will post some of my couscous receipes. Also want to prepare and also post a receipe for beef brochettes. Gary, if you are reading this I doubt if we could ever duplicate the Moroccan cooking. The country and the atmosphere had a lot to do with the flavor of the food. Hope you don't mind someone else adding their 2 cents. My husband was stationed in Morocco from 1970-72. The Couscous postings brought back wonderful memories. In fact, thanks to Gary's posting my husband and I bought a steamer. Now, all I have to do is purchase some cheesecloth so the couscous does not fall through the holes. I also dug out my old Morocccan cookbook, Cooking In Morocco by the American Women's Association of Rabat. Lots of Coucous receipes, but none calling for harissa. Did find 2 receipes for sauces to be served with couscous. Carolyn in Asheville