Though my husband dutifully loves and eats everything I cook, I’m fairly certain he would prefer it all with a little more cumin and a lot more garlic. Enter charmoula, a North African condiment composed of garlic, spices and fresh herbs. It’s fabulous, and can turn even the prissiest dish into certified man-food. Rarely do you see charmoula used in home kitchens (unlike the ubiquitous pesto) and I’m not sure why; the ingredients are few, the method is simple, and the flavor is downright explosive. <br /> <br />Charmoula can be used as a marinade for meat and fish or as a dressing for any number of grain and vegetable dishes (try it on potatoes!). In the recipe below, caramelized winter squash is tossed with nutty Sardinian couscous – a combination delicious in its own right, but brilliant once enlivened by pungent cumin and garlic, spicy paprika, and vibrant cilantro. <br /> <br />(As a side note, this being flu season and all, it's important to work raw garlic into your diet. Raw garlic contains selenium, an essential micronutrient for combatting the flu virus (Brazil nuts and whole grains are also wonderful sources). Charmoula, pesto, and hummus offer three tasty ways for getting your daily allowance!) - porktopurslane

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