Tagine is the Moroccan word for both a cone-shaped covered clay cooking pot and the delicious blend of vegetables and meats that emerges from it. Think of it as a Moroccan oven roaster. Faster, more modern skillet cooking produces equally sumptuous results. Couscous — a pasta, not a grain — is the traditional time-consuming side dish. Thankfully, it comes in an updated instant form (try Near East brand, $1.50 to $2.50, available at most grocery stores).