Use in any Middle Eastern or Morrocan dish, especially couscous or roasted chicken.

Moroccan lemons... it's pretty easy to cure your own in salt and spices but however you get it, an exquisite, complex salty acid to brighten meats and couscous

I have no freaking clue how to use this in cooking (rinds in stew, in a spread have been suggested) but I just love the label. This makes me want to go out and do some Moroccan cooking! (via Amazon)