I've decided to go Moroccan for dinner, so here are some of my ingredients for my take on the Squash and Chickpea Moroccan Stew from SmittenKitchen. When I add the saffron threads, even my dinner will remind me of yellow week! As the picture shows, I'm going with a fresh lemon instead of the preserved lemons called for in the recipe. I'm not sold on them enough to go on an expensive search. A little lemon juice, some zest, and a little more salt added to what's called for will be just dandy for me.