Jerusalem, Part 2

The second dinner from this cookbook was pan fried mahi-mahi with the previously mentioned harissa and rose. I've had a randomly purchased bottle of rosewater for about a year so it seemed like a good opportunity to use some of it. 

The sauce was supposed to have currants, which are weirdly hard to find, so I used dried tart cherries instead, and served it over couscous and sautéed spinach. It was really good. 

Tonight for dinner I made another recipe from the book, turkey-zucchini burgers with sumac lemon yogurt sauce. I put them on flatbreads with lettuce and rolled it up like a little sandwich wrap. 

The sauces in this book are just incredible. Yay for sauce!