A light salad provides contrast to the heady, robust Moroccan stew. (Serves 2)
Carrot and cucumber salad*
* Using a vegetable peeler, shave 1 medium peeled carrot into ribbons. Shave 1 (6-inch) piece English cucumber to yield 3/4 cup ribbons. Combine ribbons in a medium bowl. Combine 1 tablespoon fresh lemon juice, 2 teaspoons extravirgin olive oil, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper, stirring with a whisk. Drizzle juice mixture over ribbons; toss to coat.