Ras el Hanout and other flavors

Dinner tonight: I tried using Moroccan spices to flavor turkey breast, squash, and broccoli. The broccoli is not to
my knowledge Moroccan at all. But it's kind of an experiment. Served with wine and Zingerman's cranberry bread.

The turkey breast was cooked with preserved lemon, sage leaves, crushed garlic,
melted butter, lemon and lime juice, a chopped jalapeño pepper,
and a Moroccan spice blend called ras el hanout. The squash was baked and
then mashed with butter, ginger, and a bit of the turkey seasoning.

Garnish: a slightly altered version of Charmoula, another Moroccan blend.

My charmoula contained chopped parsley and cilantro, oil, lemon juice, cumin, and paprika. I omitted the garlic that is characteristic of this blend because there was a lot of garlic in the meat preparation. I'm not really very experienced in Moroccan cuisine, but I find their combinations of spices to be very pleasing, so I'm trying to learn how to use them. I based my choices on several recipes that I found on the web. Eventually I'll try some of the recipes from my cookbooks.