Moroccan Salmon Filet – Harissa Crusted with Yogurt and Sumac (GF) 

Turmeric Poached Couscous with Dried Apricots, Cranberries, Fresh Pomegranate and Parsley (V, Ve, DF) 

Oven Roasted Tomatoes with Zaatar (V, Ve, GF, DF) 

Tabbouleh Salad (DF, V, Ve)

Vegetarian: Moroccan Cauliflower Steak on a bed of Sauteed Kale with Chickpeas and Harissa Sauce (V, Ve, GF, DF)