This vegan Moroccan stew is a healthy plant-based meal! It's cozy, hearty, and made with nutritious ingredients. Sweet potatoes, chickpeas, and lentils are simmered in a Moroccan-inspired vegetable broth. It's flavored with sweet and savory spices - including cumin, cinnamon, ginger, coriander, and allspice. Made with one pot and ready in 30 minutes!
This tossed green salad with grated carrot, chickpeas and quinoa takes just 30minutes to make. It’s packed with fresh, flavourful and whole food ingredients and is a terrific vegan chickpea salad for lunch, or serve it as a side dish. Finish with a drizzle of homemade moroccan-inspired dressing, and enjoy!
This post shows you how to make traditional Moroccan chicken tajine with olives and preserved lemon at home. It's a terrific, flavorful tajine (or tagine) that's made with juicy chicken thighs marinated in Moroccan spices and a rich sauce. Serve over couscous.
I went to the grocery to get myself some bread, and decided to stop by on one of those section where they have some samples. One of the samples they have is Hummus. There’s 4 flavors, but bei…
This simple couscous dish is a fast and easy pantry meal. Roasted sweet potato and crispy chickpeas are coated in a flavourful Moroccan-inspired spice mix, then tossed with couscous and a simple lemon dressing. Serve it as a main or as a side dish! Gluten-free and vegan options.
A guide to Zellige tiles - the most beautiful tile in the world! Everything you need to know about these gorgeous handmade moroccan tiles.
An exotic and colourful Moroccan Couscous with chickpeas, roasted red peppers, diced carrots, toasted almonds and plump raisins are tossed in a fragrant dressing of fresh garlic, tangy lemon juice, fruity extra virgin olive oil and an aromatic combination of fragrant seasonings: ground coriander, cumin and cinnamon. Simple and delicious, the dressing really highlights the roasted vegetables, which have already been sweetened and intensified in flavour during cooking. The chickpeas, and excellent source of protein, fibre and vitamins, add their own wonderful flavour and texture to this festive dish. Another feature of Moroccan Couscous is that it can be varied in endless ways: the carrots and red pepper can easily be replaced by sweet potato, pumpkin or eggplant; pistachios, pine nuts or walnuts can be used in lieu of almonds, and chopped dates, apricots or prunes can easily be replaced by the raisins. Light and delicious served either warm or cold, this colourful Moroccan Couscous salad is excellent paired with grilled lamb, chicken or even a traditional Tagine. Moroccan Couscous with roasted vegetables, chickpeas & almonds Serves 4 4 tbsp extra virgin olive oil 2 carrots, cut into quarters lengthways and thinly sliced 2 red peppers, diced 1 zucchini, thinly sliced 1 red onion, cut into wedges and separated 1/2 cup slivered almonds 4 tbsp freshly squeezed lemon juice 2 garlic cloves, minced 1 tsp turmeric 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon 2 tsp salt 2 cups couscous 1/2 cup raisins 2 1/2 cups chicken stock, brought to a boil 2 cup canned chickpeas, rinsed and drained 1/4 cup fresh cilantro, finely chopped plus extra for garnish 2 tbsp fresh mint, finely chopped plus extra for garnish Preheat the oven to 475°F. Toss the carrot, red pepper, zucchini and red onion in a baking dish with 1 tablespoon of the olive oil and bake for 15 minutes. While the vegetables are cooking, lightly toast the almonds in a frying pan until they're golden brown. Remove from the pan and set aside. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt, and mix well. Five minutes before the vegetables have finished roasting, mix the couscous, turmeric and raisins in a large bowl and pour over the boiling stock. Cover with plastic wrap to seal in the steam, and let sit for five minutes. Then fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, red onion, almonds, chickpeas, mint and cilantro. Pour over the dressing and toss together until well combined. Serve on a large platter, either warm or at room temperature with a garnish of cilantro and chopped mint.
This tasty Moroccan dish is warming and hearty chicken tagine that's perfect served with couscous.
One Pot Moroccan Quinoa is as easy and flavorful as it gets for streamlined weeknight cooking. Gluten free, plant-powered, and guaranteed to become a family favorite.
This is a classic, delicious and spicy vegetable dish from Moroccan cuisine. The kick from the spices and the perfect fork tender chunky veggie stew makes a hearty meal. This can be served with couscous, rice, or flatbreads. Tagines are stews that are made in a special clay pot with a conical lid. The shape of the lid aids in recirculating the steam during cooking. This makes the cooking process faster and it also requires a lesser quantity of liquids to cook. Do not fret if you do not have a tagine. This dish can also be made using any pot with a good fitted lid. In fact, back home, my mom used to cover veggies with a dome shaped lid or even a plate to cook the veggies faster in its own juices. So, enjoy your tagine whether made in a special pot or any pot. The flavors in this stew are out of the world! Spicy, tangy, sweet, spicy hot in every bite. This stew makes a memorable and enjoyable meal that the whole family would request again for this. I have added thin slices of lemon peel instead of preserved lemons. The bite of this lemon peel, olives, and prunes (Do not miss these three), along with perfectly cooked veggies in a spicy sauce needs no description. Dates or dried cherries can also be used in the place of prunes. Harissa paste gives the heat, but paprika can be used if you do not have it. This stew sounds very comforting like our curries and it is easy to go for seconds. It is important to have the veggies in big chunks as this makes sure that they do not become mushy during the cooking process. Instead of huge chunks of carrots, halved baby carrots work well, and wedges of veggies would be the best. Or thick slices. Any veggie can be used, like potatoes, carrots, squash, zucchini, eggplants, peppers, pumpkin, or cauliflower. Garbanzo beans add to the proteins. Canned beans help in saving time. Crushed tomatoes can also be used if you run out of fresh tomatoes. Have you traveled to Morocco? Well, I am traveling virtually with my fellow blogger friends from #eattheworldchallenge group exploring Moroccan Cuisine. We travel to a chosen country each month and share a recipe we tried and loved from that country or region. It is also a great way to know about the region's culture and traditions. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! I am also linking this to Sundays on Silverado, Happiness is Homemade, and What's For Dinner. This was featured on What's For Dinner #389. Thanks, Helen! Ingredients Serves 6-8 Onion -1.5 cup, sliced Ginger - 1 tbsp, finely minced Garlic - 1 tbsp, finely minced Oil - 2 tbsp Tomato puree - 1 cup Water - 1 and 1/2 cup Salt - 1.5 tsp Fennel powder - 1/4 tsp Cinnamon powder - 1/4 tsp Cardamom powder - 1/4 tsp Coriander powder - 1 tsp Cumin powder - 1tsp Turmeric - 1/4 tsp Thyme/oregano - 1/4 tsp Black pepper powder - 1/4 tsp Potato - 400g or 3 medium sized potatoes, sliced to 1/4 in thickness Zucchini - 1 cup, 3-in long thick wedges Yellow squash - 3/4 cup, sliced Bell pepper - 1 and 1/4 cup, 1/2-in thick long strips Baby carrots - 20, halved lengthwise Garbanzo beans - 1 14-oz. can, drained and rinsed Paprika/ Harissa - 1.5 tbsp Prunes, dried - 4 or 5, chopped Olives - 1/4 cup Bay leaf - 1 Lemon peel sliced thin (from half a lemon) Method Heat oil in the Tagine over medium heat. Add the sliced onions and sauté for 2 minutes. Add the finely chopped ginger and garlic, continue to cook for another minute. Add the cumin powder, coriander powder, cinnamon, cardamom, and fennel powders along with black pepper powder, turmeric, thyme, and harissa. Fry for 10 seconds. Add the tomato puree, lemon peel, water, and salt. Mix. Reserve half of this mixture aside. Switch off the flame, and arrange the veggies. Keep the sliced potatoes, followed by carrots, squash, and bell peppers. Add the reserved tomato-spice mixture and garbanzo beans. Bring to a boil, lower the flame, cover with the lid and cook for 25 minutes. When the veggies are tender, add the olives and prunes, cover and cook for 4-5 minutes. Mix gently, garnish with cilantro. Serve with couscous, rice, or flatbreads. Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas Palatable Pastime: Moroccan Roasted Cauliflower with Sesame Kitchen Frau: Grated Carrot Salad with Oranges Pandemonium Noshery: Bissara - Moroccan Legume Soup A Day in the Life on the Farm: Harira CulturEatz: Chicken Bastilla Magical Ingredients: Spicy Moroccan Vegetable Tagine
Moroccan-Spiced Vegetable Soup with Couscous. This veggie soup is nowhere near bland and boring. Spiced with a blend of exotic flavors, you’ll be looking forward to seconds! An easy, flavorful and nutritious meal for a cold day.
A delicious and aromatic quinoa salad that'll be sure to impress!
Morocco is a Northwestern African country with rugged mountains, large tracts of desert and lengthy coastline with Atlantic ocean and Mediterranean sea. Moroccan cuisine is a mix of Arabic, Andalusian and Mediterranean cuisines with European and Subsaharan influence. Moroccan's quite popular and familiar dish is Couscous, its quite a old national delicacy. Daily meal of a moroccan people have a bread in their menu. Bread in Morocco is traditionally made with durum wheat semolina and its known as Khobz. Bakeries in Morocco serves fresh breads as its a staple in every city, town and village. Moroccan cuisine have number of flat breads and they do exists as both leavened and unleavened which are mostly pan fried breads.Bread will be always on each Moroccan tables and eaten with almost every meal. Bread is always served with traditional cuisine of Morocco which consists of tajines, stews and soups. Moroccan breads are primarily made by all women at home and often twice daily. This results in fresh and delicious breads of all kinds from flatbreads to pancakes. Bread in Morocco is a key of any Moroccan diet. There is an ancient Moroccan proverb which says that “manage with bread and butter until God sends honey”. In cities, Moroccans can be spotted daily earlier in the morning carrying bags of assorted breads that they picked up at the market. In villages women bake their own bread from scratch with earthen ovens.Historically, bread has played an important role in the life of Moroccans. Until the 1980’s, almost all Moroccan families made their own bread. There are some flatbreads which are quite popular in Moroccan cuisine. Rghaif which is folded and fried flatbreads like msemen and meloui or crepe-like beghrir are frequently eaten as bread for breakfast, tea time or a snack.Am running this whole month of blogging marathon with A-Z International flatbreads, hence am posting this fabulous, dangerously delicious Moroccan stuffed flatbread aka R'ghayef for today's alphabetic letter aka 'R'. R'ghayef is very much like Msemen or Meloui but its has stuffing inside, you can stuff anything you desire, mine is stuffed with some spicy onion filling and we loved it. Recipe Source: Here 3cups All purpose flour 1cup Fine semolina 1tsp Salt 1/2tsp Sugar 2tbsp Oil 1tsp Instant yeast 3tbsp Oil (for brushing) Oil for shaping (as per need) For Stuffing: 1/2cup Onion (finely chopped) 5tbsp Butter 1tsp Paprika powder 1/2tsp Cumin powder Salt Take the flour, semolina,sugar, salt and instant yeast in a bowl, add gradually enough luke warm water and knead. Drop the dough to a floured surface, knead well until the dough turns soft, smooth and elastic. Grease a bowl, arrange the dough, wrap it and arrange in a warm place for an hour. After an hour, punch the dough, knead again and divide the dough as 8-10 balls, brush the balls with oil and wrap them. Let them sit again for half an hour. Meanwhile prepare the stuffing, mix the paprika powder, cumin powder, butter in a bowl. Add the onion, salt,mix everything well. Now take a dough ball, grease the working surface with enough oil, flatten it well with oiled hands as much as possible, now take a spoon full of the prepared stuffing. Drop it and spread evenly with your hands on the flatten dough. Fold the edges over, and fold the edges again to seal well the stuffing. Flatten it well again. Meanwhile heat a griddle, once its hot, drop the flattened rghaif/flatbread, drizzle some oil and cook on both sides. Once its turns golden brown on both sides, remove and serve hot. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up
Lentil and vegetable kefta that are vegan, grain-free and nut-free! High in protein and low in calories (9 grams protein &156 calories per 3 generous kefta), they make a great meal, snack or appetizer.
This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
Moroccan Eggs! Eggs are baked in a flavorful lamb stew infused with Moroccan Spices, topped with Harissa Yogurt. A delicious breakfast or brunch recipe. #moroccanrecipes
You guys know what non-meat proteins do to me!
Don't miss these cool things to do in Ouarzazate -- Morocco's mini-Hollywood! When we originally planned to visit Ouarzazate, it was purely to have a midway stopping point between the Moroccan desert and Marrakech. The bus ride would be 12 hours, and Ouarzazate was right in the middle. We figured we'd just stop in, spend...
Moroccan Cigars are a delicious appetizer and a great addition to any Middle Eastern Mezze (sampler or small plates). In honor of our upcoming course, Middle Eastern Mezze, which will occur on Monday, August 23, at 7:30pm (a few spots are still available! Call 718-758-1339 to sign up!), we are sharing the following delectable recipe for Moroccan Cigars. About this class: "The lightness and emphasis on fresh ingredients makes the cuisine of the Mediterranean and middle east the perfect summer fare. Join CKCA and one of our top chef instructors for an exploration of "mezze" or small plates and tasty nibbles from a variety of countries throughout this region." Moroccan Cigars 1 onion, finely chopped 2 tbsp olive oil 1 pound ground Lamb, Beef, Veal or Chicken 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger 1 pinch cayenne pepper (optional) freshly ground pepper kosher salt 1/2 cup finely chopped fresh parsley 5 eggs, beaten 1 lb filo pastry (or large wonton wrappers) 6oz margarine, melted Saute the onions in the olive oil until softened. Add the ground meat and cook until there is no more pink. While cooking, separate the meat with a spatula to avoid clumps from forming. Add spices, and salt and pepper to taste. When mixture is seasoned to your liking, add the beaten eggs and remove from the flame. Mix until the eggs become creamy. It will be slightly wet. Add the chopped parsley to the mixture, reserving a bit for a garnish. Cut filo pastry lengthwise into a stack of rectangles. Brush the corners of three sides of the first rectangle with melted margarine. Place a small amount (approximately 2 tsp) of the filling along one of the shorter edges (the one without margarine), and roll into a tight cigar, folding in the corners as you go. Brush the end of the cigar with more melted margarine if necessary to secure it and to keep it from opening. Place unbaked cigars on a non-stick pan or over non-stick foil. Brush tops with melted margarine. Bake at 350 degrees for 25-35 minutes until golden brown. Cigars can also be finished by frying in olive oil until golden brown on all sides. Garnish with chopped parsley. Yields 20-30 cigars, depending on how much filling you use for each cigar.
Sweet & savory 30-minute Moroccan-inspired chickpea quinoa salad made in one pot. This vegan chickpea quinoa salad recipe packs plenty of plant-based protein and delicious, global flavors from cumin, turmeric and cinnamon. The perfect vegetarian meal to prep for lunch!
