Categories: Sauces 
      Yield: 1 servings 
  
------------------------SWEET ONION AND RAISIN SAUCE------------------------ 
      2    Small, hot fresh peppers            2 ts Cinnamon 
    1/3 c  Butter                              1 ts Pepper 
      1 c  Raisins                             1 c  Sugar or honey 
  
  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