We made Chicken Tagine with Apricots and Almonds for the carnivores. For the herbivores we made Groundnut Stew, a melange of seasonal vegetables in a spicy tomato and peanut sauce. I didn't have enough Couscous so I served New Potatoes along with steamed Carrot, Cauliflower and Snap Peas, Parsnip Fries and saute Asparagus and Mushrooms. If you look closely you can just see dessert, Mango Coconut Cheesecake on the table behind the steamtable.
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