moroccan recipes

Moroccan lamb pan-fry

onion, roughly chopped

lemon

garlic

tsp chermoula spice mix (see notes)

ginger, grated

300 milliliters Massel chicken style liquid stock

olive oil

lamb

tbsp honey

green olives

tbsp chopped coriander

This quick Moroccon chicken stew is full of North African flavours yet low in saturated fat.

Moroccan chicken stew with lemon and olives

onion,

garlic cloves, crushed

ginger,

turmeric powder

chicken breasts

cinnamon stick

saffron

chicken stock,

mint

couscous

pine nuts, toasted

small black or green olives

Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.

Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata

(a classic fresh herb flavouring). Set aside.

Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.

Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.

Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.

Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes

Moroccan chicken with lemon couscous

tbsp clear honey

cinnamon

tsp cumin

can chopped tomatoes

chicken stock

fine green beans

Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.

Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.

Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

This cauliflower soup recipe is vegan and full of cozy spices, like ginger and turmeric. It's a healthy soup that's easy and delicious.

Golden Cauliflower Soup Recipe

cauliflower (about 1 1/2 medium heads or 8 cups of florets)

garlic cloves

extra-virgin olive oil, divided, plus additional for garnish

kosher salt, divided

onion

carrot

vegetable broth

cumin

coriander

ginger

turmeric

black pepper

Paprika,

Chop the cauliflower into florets. Peel the garlic, keeping the cloves whole. Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and 1 teaspoon kosher salt. Line a baking sheet with parchment paper or a silicon mat, and place the cauliflower in an even layer on top. Roast for 30 to 35 minutes until lightly blackened and very tender, stirring once.

Meanwhile, dice the onion. Peel and dice carrot.

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Saute the onion and carrot until the onion is translucent, about 5 minutes. Add 6 cups vegetable both and the cumin, coriander, ginger, turmeric, cinnamon, and black pepper, and bring it to a boil. Simmer for 10 to 15 minutes while the cauliflower roasts.

When the cauliflower is done, use a spoon to remove about 3/4 cup of the smallest florets for the garnish. Then pour the remaining roasted cauliflower and garlic into the broth mixture. Add 1 cup broth, 1 tablespoon olive oil, and 3/4 teaspoon kosher salt. Puree with an immersion blender until smooth (or pour into a blender and blend until smooth, taking care that the liquid is very hot).

Serve immediately, topped with the reserved cauliflower, sliced green onions, additional olive oil (if desired), and a sprinkle of paprika.

Made this last night.  It was super good, and filling!

This looks like a hearty meal to share with your family, the pictures look wonderful as well.
Thank you for sharing such an ample recipe, all the love from Nepal xoxo

So easy and so yummy! My husband tends to like things on the bland side, but we both really dug the spices in this. Thanks!

https://www.youtube.com/watch?v=bwoe-DA0wf8

This cauliflower soup recipe is vegan and full of cozy Moroccan spices, like ginger and turmeric. It’s a healthy cauliflower soup that’s easy and delicious. 

FULL RECIPE:  https://www.acouplecooks.com/moroccan-spiced-cauliflower-soup/

INGREDIENTS: 
3 pounds whole cauliflower
6 medium garlic cloves
6 tablespoons extra-virgin olive oil, divided
1 3/4 teaspoon kosher salt, divided
1 large yellow onion
1 carrot
6 to 7 cups vegetable broth
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1/4 teaspoon black pepper
Sliced green onion tops
Paprika

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Moroccan Spiced Cauliflower Soup

This delicious Moroccan-inspired stew looks as good as it tastes. It's a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth.

Moroccan-Style Vegetable Stew

onions

potatoes

raw sugar pumpkin

carrots

can diced tomatoes (undrained)

cumin (or to taste)

hot red pepper flakes (to taste)

chickpeas

Salt and pepper

couscous (preferably whole grain (see Note))

parsley

Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden.

Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.

Add the chickpeas, then season to taste with salt and pepper. Simmer over low heat for 15 minutes longer.

Meanwhile, place the couscous in an ovenproof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork.

To serve, place a small amount of the couscous in each soup bowl, then ladle the stew over it. Garnish each serving with parsley, if desired.

Moroccan-Spiced Caponata is a delicious North African twist on traditional caponata and the perfect way to enjoy late summer vegetables!

Moroccan-Spiced Caponata

eggplants

Salt

(ribs) celery (finely chopped)

red bell peppers

tomatoes

Hungarian paprika

red pepper flakes

red wine vinegar

golden raisins

cilantro

salt (to taste if desired)

black pepper (to taste)

Toasted or grilled rustic bread

Place the cubed eggplant in a colander and salt it generously with approximately 2-3 teaspoons.  Let it drain in the sink or over a plate or bowl for approximately 45 minutes.  Pat it dry with paper towels to remove excess moisture and salt.

Heat the olive oil in a large heavy skillet over medium-high heat.  Add the onion, reduce heat to medium-low and cook 5-7 minutes or until the onion begins to soften.

Top 6 moroccan recipes recipes from across the web

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Moroccan lamb pan-fry

Moroccan chicken stew with lemon an...

Moroccan chicken with lemon couscou...

Golden Cauliflower Soup Recipe

Moroccan-Style Vegetable Stew

Moroccan-Spiced Caponata

Top 6 moroccan recipes recipes from across the web

The most viewed moroccan recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan lamb pan-fry

Moroccan chicken stew with lemon an...

Moroccan chicken with lemon couscou...

Golden Cauliflower Soup Recipe

Moroccan-Style Vegetable Stew

Moroccan-Spiced Caponata

The most viewed moroccan recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine