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Continued from page 13 Tea, especially mint tea, is served at the end of the meal. It is green tea with a little bit of sugar and infused with mint leaves. It is such a great end to a meal, especially a Moroccan meal that is so rich and flavourful. We are so fortunate to live in a country that welcomes difâ€" ferent cultures with open arms. When you are thinking about something different to make for dinner, look into the flavours of Morocco; you may just find a favourite dish. New favourite dish Chop onion roughly. Heat olive oil in heavy large saucepan or Dutch oven over medium heat. Add chopped onion, and sauté five minutes. Chop.bell pepper roughly. Add to onions, along with carâ€" rots, lower heat, and cook covered for five minutes, stirring occasionally. s â€" _ Cut zucchini in half lengthwise and then cut into 1/2 inch pieces and add to the other vegetables. Continue to cook for five more minutes, uncovered, stirring occasionally. Add broth, raisins, cinnamon and turmeric. Bring vegâ€" etable mixture to a boil and stir in couscous. Cover, remove from heat and let stand 10 minutes. Transfer mixture to a large bow!, fluffing couscous with a fork. Season with salt and pepper to taste and tass with butter. Peel and cut carrots in half lengthwise and then cut into 1/2 inch pieces. e Would you like to develop writing skills? Do you have strong communication skills? The Waterloo Regional Block Parent program is looking for a fundraising coâ€"ordinator to be on the board of direcâ€" tors. The coâ€"ordinator would decide, organize and execute all fundraising events. Volunteers are invited to contact Mark Belanger at 519â€"741â€"5368 or email markbelanger@gto.net. Block Parent needs help Jodi is a personal chef and owner of Dinner Solutions Personal Chef service. She can be reached at 519â€"497â€"1847 or jodyjodi@yahoo.com. You can also visit www.answer2meals.com. Serves 4 1 small onion 1 teaspoon olive oil 2 carrots 1/2 large red bell pepper 1 zucchini 1 1/8 cups vegetable broth (or chicken} 1/4 cup raisins, golden 1/4 cup raisins, dark 3/8 teaspoon cinnamon 1/8 teaspoon turmeric 3/4 cup couscous (uncooked) salt and pepper, to taste 1 tablespoon butter Vegetable Couscous