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.

Add the celery and continue cooking, stirring frequently until very soft.

Add the eggplant to the skillet and cook until it begins to soften, approximately 3-4 minutes.

Add the red bell pepper.  Cook until beginning to soften 3-4 minutes then add the tomatoes.

Add the cumin, coriander, paprika and crushed red pepper flakes and give it a stir.

Add the vinegar, green olives and raisins.

Bring to a simmer, cover, reduce heat to low and simmer for 10-12 minutes.

Stir in the cilantro and season to taste with salt and black pepper to taste.

Let cool to room temperature before serving over crusty or grilled bread.

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Roasted veg & couscous salad

yellow pepper

butternut squash

courgettes

red onion

cumin seeds

harissa paste

whole blanched almonds

vegetable stock

pack mint

Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.

Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.

In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

This Moroccan chicken recipe has juicy and tender meat that falls off the bone. The sauce is rich and tart, and the chicken is topped with olives, prunes, and dried apricots.

Moroccan Chicken

extra virgin olive oil

tomato paste

salt

pepper

Ras el hanout

chicken thighs ((bone-in, skin-on))

white wine

lemon (, quartered)

apricots

prunes

Toasted slivered almonds

Cumin

dried apricot

In a small bowl, mix together the salt, pepper, cumin, turmeric, and ras el hanout.

Whisk in the olive oil and tomato paste to form a wet rub.

In a large mixing bowl, rub the chicken with the wet rub, making sure to distribute it evenly.

In a dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Place the chicken skin side down in the dutch oven (you should hear a sizzle, otherwise the oil is not hot enough), and cook for 3-4 minutes or until the skin has browned. Flip the chicken over and brown the other side for 3-4 minutes.

Pour the white wine over the chicken to deglaze the pan.

Squeeze the lemon quarters over the chicken and drop the rinds in the dutch oven.

Add the dried apricots, prunes, and olives to the mix and stir to incorporate (you want most of the dried fruit to be submerged in the cooking liquid).

Cover the dutch oven, turn the heat to low, and simmer for 1 hour.

To serve, arrange 1 chicken thigh directly on a plate or over rice and ladle the dried fruit, olives, and rind over the chicken. Spoon some of the cooking liquid over the whole chicken, and finish with slivered almonds.

Delicious!!! I used ghee instead of olive oil to cook my chicken in. I also used dates and raisins as that’s what I had on hand however it was such a tasty meal. Served with basmati rice

This easy Moroccan-style pork with pumpkin and couscous will disappear from the dinner table almost as soon as you serve it!

Moroccan-style pork with pumpkin and couscous recipe

pkt Diced Butternut Pumpkin

cauliflower,

pkt pearl couscous

Pork Sirloin Steaks

Moroccan seasoning

almond

fetta, crumbled

lemon, zested, juiced

250.00 ml coriander sprigs

Savory Beef Tagine with Caramelized Onions and Raisins 🍖🍯

beef

olive oil 🫒

onion, thinly sliced 🧅

garlic cloves, minced 🧄

beef broth 🥣

cumin 🌿

cinnamon 🟤

paprika 🌶️

turmeric 🌼

raisins 🍇

almonds, toasted (optional) 🌰

Heat olive oil in a large tagine or heavy pot over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes.

Preparation:

Stir in the minced garlic and cook for an additional 1-2 minutes.

Add the beef cubes to the pot and brown on all sides.

Sprinkle in the spices (cumin, cinnamon, paprika, turmeric, salt, and pepper) and mix well.

Pour in the beef broth and bring to a simmer.

Cover and cook on low heat for about 1 hour, until the beef is tender.

Stir in the raisins and cook for an additional 10 minutes.

Garnish with toasted almonds and fresh cilantro before serving. Enjoy! 🌟

Cooking Instructions:

Alex Mackay&#8216;s spiced roast ’n’ braise lamb shoulder recipe is truly spectacular and deserves its place on any dinner party table, or as a Sunday roast main.  In his own words: &#8221; My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.&#8221;

Top 13 moroccan recipes recipes from across the web

The most viewed moroccan recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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

Golden Cauliflower Soup Recipe

Roasted veg & couscous salad

Moroccan Chicken

Moroccan-style pork with pumpkin an...

Savory Beef Tagine with Caramelized...

Moroccan-spiced lamb shoulder with ...

Moroccan Msemmen

Top 13 moroccan recipes recipes from across the web

The most viewed moroccan recipes recipes by Recipe Cart users, saved from over 20,000 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

Golden Cauliflower Soup Recipe

Roasted veg & couscous salad

Moroccan Chicken

Moroccan-style pork with pumpkin an...

Savory Beef Tagine with Caramelized...

Moroccan-spiced lamb shoulder with ...

Moroccan Msemmen

The most viewed moroccan recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine