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Recipe Name : moroccan spiced carrot salad
Description : a cheap, healthy and easy salad. for a variation, try using curry powder in place of the cumin or adding a handful of raisins (soaked in hot water first).
Ingredients : ['carrots', 'orange', 'ground cumin', 'sugar', 'salt and pepper', 'olive oil', 'fresh coriander', 'fresh parsley']
Steps for preparation : ['mix the grated carrots with the orange juice and cumin', 'season with sugar , salt and pepper', 'drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley , if desired']
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['mix the grated carrots with the orange juice and cumin', 'season with sugar , salt and pepper', 'drizzle with the olive oil and sprinkle over a couple tablespoons each of chopped coriander and parsley , if desired']
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Recipe Name : moroccan spiced carrot soup
Description : from 365 low fat. served cold.
Ingredients : ['margarine', 'scallion', 'curry powder', 'ground coriander', 'ground cardamom', 'ground cinnamon', 'carrots', 'chicken broth', 'plain yogurt', 'of fresh mint']
Steps for preparation : ['in a large saucepan , melt margarine', 'add scallions and cook over medium heat until soft , about 2 minutes', 'add curry powder , coriander , and cardamom', 'cook , stirring for 1 minute', 'add carrots and chicken broth', 'bring to a boil over high heat', 'reduce heat and cover , and simmer until carrots are tender , about 20 minutes', 'in a food processor or blender , puree mixture , in batches if necessary , until smooth', 'pour into a bowl', 'cover and refrigerate until chilled', 'dollop each serving with 1 t yogurt or sour cream', 'garnish with fresh mint', 'serve cold']
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['in a large saucepan , melt margarine', 'add scallions and cook over medium heat until soft , about 2 minutes', 'add curry powder , coriander , and cardamom', 'cook , stirring for 1 minute', 'add carrots and chicken broth', 'bring to a boil over high heat', 'reduce heat and cover , and simmer until carrots are tender , about 20 minutes', 'in a food processor or blender , puree mixture , in batches if necessary , until smooth', 'pour into a bowl', 'cover and refrigerate until chilled', 'dollop each serving with 1 t yogurt or sour cream', 'garnish with fresh mint', 'serve cold']
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Recipe Name : moroccan spiced chicken and fennel
Description : i love the spice combinations of classic moroccan cuisine. when i found this dish in one of my favorite chicken cookbooks i had to try it, as presented this is the recipe with my modifications. the flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)
Ingredients : ['paprika', 'ground cumin', 'ground coriander', 'ground ginger', 'sea salt', 'black pepper', 'boneless skinless chicken breast', 'olive oil', 'fennel', 'fennel leaves', 'red onion', 'orange juice', 'fat-free chicken broth', 'cornstarch', 'water', 'couscous']
Steps for preparation : ['combine spices with pepper and 1 / 4 teaspoon of salt', 'season chicken to coat both sides', 'preheat large nonstick skillet , add olive oil', 'cook chicken breasts about 5 minutes each side', 'remove chicken and keep warm', 'add the fennel and onions to the pan and saute for 7 mnutes or so', 'the fennel should be tender but not mushy', 'if the pan appears to be too dry , add a tablespoon of water', 'should be enough to moisten without steaming the vegetables', 'boil two cups of water with 1 / 4 teaspoon of salt', 'add couscous to water and turn off heat', 'cover and let sit for 5 minutes', 'fluff the grains before serving', 'add juice , broth and the last 1 / 4 teasppon salt and bring to a boil for about 1 minute', 'add constarch mixed in 1 tablespoon of water', 'stir until it just begins to thicken , about 2-3 minutes', 'add chicken and chopped fennel , cook 2 more minutes', 'spoon coucous onto plate , with chicken and fennel and onions', 'spoon portion of sauce on top']
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['combine spices with pepper and 1 / 4 teaspoon of salt', 'season chicken to coat both sides', 'preheat large nonstick skillet , add olive oil', 'cook chicken breasts about 5 minutes each side', 'remove chicken and keep warm', 'add the fennel and onions to the pan and saute for 7 mnutes or so', 'the fennel should be tender but not mushy', 'if the pan appears to be too dry , add a tablespoon of water', 'should be enough to moisten without steaming the vegetables', 'boil two cups of water with 1 / 4 teaspoon of salt', 'add couscous to water and turn off heat', 'cover and let sit for 5 minutes', 'fluff the grains before serving', 'add juice , broth and the last 1 / 4 teasppon salt and bring to a boil for about 1 minute', 'add constarch mixed in 1 tablespoon of water', 'stir until it just begins to thicken , about 2-3 minutes', 'add chicken and chopped fennel , cook 2 more minutes', 'spoon coucous onto plate , with chicken and fennel and onions', 'spoon portion of sauce on top']
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Recipe Name : moroccan spiced chicken kebabs
Description : chicken breasts are cubed, seasoned, then grilled. serve over couscous.
Ingredients : ['ground cumin', 'paprika', 'turmeric', 'ground cinnamon', 'garlic powder', 'cayenne pepper', 'salt', 'boneless skinless chicken breasts', 'olive oil', 'red pepper', 'fresh cilantro']
Steps for preparation : ['preheat grill for direct grilling over high heat', 'soak 4 bamboo skewers in water for about 30 minutes', 'in a small bowl , combine cumin , paprika , turmeric , cinnamon , garlic powder , cayenne , and 1 teaspoon salt', 'set aside', 'in a larger bowl , toss chicken cubes with oil to coat', 'season with spice mixture and toss again', 'thread skewers with chicken and pepper pieces', 'lightly oil grill rack and grill kebabs , turning occasionally , until chicken is browned and firm to the touch , about 8 to 10 minutes', 'serve over couscous if desired', 'garnish with cilantro']
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['preheat grill for direct grilling over high heat', 'soak 4 bamboo skewers in water for about 30 minutes', 'in a small bowl , combine cumin , paprika , turmeric , cinnamon , garlic powder , cayenne , and 1 teaspoon salt', 'set aside', 'in a larger bowl , toss chicken cubes with oil to coat', 'season with spice mixture and toss again', 'thread skewers with chicken and pepper pieces', 'lightly oil grill rack and grill kebabs , turning occasionally , until chicken is browned and firm to the touch , about 8 to 10 minutes', 'serve over couscous if desired', 'garnish with cilantro']
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Recipe Name : moroccan spiced chicken with almonds and dates
Description : yummy
Ingredients : ['chicken parts', 'flour', 'olive oil', 'onion', 'ground cinnamon', 'ground cumin', 'ground ginger', 'turmeric', 'chicken broth', 'lemon juice', 'salt', 'dates', 'blanched almond']
Steps for preparation : ['coat chicken with flour', 'heat oil in large deep skillet or dutch oven over medium heat', 'add half of chicken', 'brown about 5 minutes per side', 'remove from skillet', 'repeat browning step with remaining chicken , adding onion', 'return all chicken to skillet', 'combine cinnamon , cumin , ginger and turmeric in small bowl', 'add to chicken', 'stir to evenly coat chicken and onions with spices', 'saute 1-2 minutes', 'stir in broth , lemon juice and salt', 'bring to a boil over medium heat', 'reduce heat to medium-low', 'stir in dates and almonds and cook , covered , for 20 minutes', 'uncover and simmer another 10 minutes , stirring occasionally', 'serve over cooked basmati rice']
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['coat chicken with flour', 'heat oil in large deep skillet or dutch oven over medium heat', 'add half of chicken', 'brown about 5 minutes per side', 'remove from skillet', 'repeat browning step with remaining chicken , adding onion', 'return all chicken to skillet', 'combine cinnamon , cumin , ginger and turmeric in small bowl', 'add to chicken', 'stir to evenly coat chicken and onions with spices', 'saute 1-2 minutes', 'stir in broth , lemon juice and salt', 'bring to a boil over medium heat', 'reduce heat to medium-low', 'stir in dates and almonds and cook , covered , for 20 minutes', 'uncover and simmer another 10 minutes , stirring occasionally', 'serve over cooked basmati rice']
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Recipe Name : moroccan spiced chicken with lemon and carrots
Description : a warming meal on a cool day - the spices add just the right note.
Ingredients : ['olive oil', 'chicken legs', 'onion', 'carrot', 'paprika', 'ground ginger', 'turmeric', 'cinnamon', 'lemon', 'chicken stock', 'couscous']
Steps for preparation : ['heat oil in heavy , large skillet over medium-high heat', 'season chicken with salt and pepper', 'add to skillet and cook until brown on both sides', 'transfer to plate and set aside', 'add onion to skillet', 'reduce heat to medium-low and cook until tender , stirring occasionally , about 8 minutes', 'add carrots and stir 2 minutes', 'add spices and stir 1 minute', 'return chicken to skillet', 'add lemon and stock', 'bring to boil', 'reduce heat , cover and simmer until chicken is cooked through , turning occasionally , about 30 minutes', 'serve over spiced couscous , arranging lemon wedges as garnish']
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['heat oil in heavy , large skillet over medium-high heat', 'season chicken with salt and pepper', 'add to skillet and cook until brown on both sides', 'transfer to plate and set aside', 'add onion to skillet', 'reduce heat to medium-low and cook until tender , stirring occasionally , about 8 minutes', 'add carrots and stir 2 minutes', 'add spices and stir 1 minute', 'return chicken to skillet', 'add lemon and stock', 'bring to boil', 'reduce heat , cover and simmer until chicken is cooked through , turning occasionally , about 30 minutes', 'serve over spiced couscous , arranging lemon wedges as garnish']
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Recipe Name : moroccan spiced chickpea and lentil soup
Description : nabbed this from a whole foods recipe. very good especially with the chamoula (separate recipe). this is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
Ingredients : ['extra virgin olive oil', 'white onion', 'red onion', 'fennel bulb', 'ground ginger', 'ground turmeric', 'ground cinnamon', 'saffron thread', 'chopped tomatoes', 'garlic cloves', 'sugar', 'low sodium vegetable broth', 'dried lentils', 'canned chick-peas', 'cilantro', 'parsley', 'dried bay leaves', 'salt and pepper']
Steps for preparation : ['in a medium sized pot heat the olive oil at medium heat and add fennel , gently cooking for a couple of minutes while the fennel releases its natural juices', 'add the red and white onions , cook until soft and translucent , but without turning brown , stirring mixture from time to time , about 12 minutes', 'add tomatoes and increase heat to high until the mixture comes to a simmer', 'add the ginger , turmeric , cinnamon , garlic and saffron if using , letting them infuse the mixture with their flavors for a few more minutes', 'add the lentils , vegetable stock , sprigs of cilantro and parsley and bay leaves and bring to a boil , then reduce heat to a simmer', 'season with salt , pepper and sugar , stirring the mixture a couple of times', 'cover pot and let simmer for about 25 minutes or until the lentils are tender', 'add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through', 'mix well , season again with salt , pepper and sugar to taste', 'remove bay leafs and sprigs of cilantro and parsley']
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['in a medium sized pot heat the olive oil at medium heat and add fennel , gently cooking for a couple of minutes while the fennel releases its natural juices', 'add the red and white onions , cook until soft and translucent , but without turning brown , stirring mixture from time to time , about 12 minutes', 'add tomatoes and increase heat to high until the mixture comes to a simmer', 'add the ginger , turmeric , cinnamon , garlic and saffron if using , letting them infuse the mixture with their flavors for a few more minutes', 'add the lentils , vegetable stock , sprigs of cilantro and parsley and bay leaves and bring to a boil , then reduce heat to a simmer', 'season with salt , pepper and sugar , stirring the mixture a couple of times', 'cover pot and let simmer for about 25 minutes or until the lentils are tender', 'add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through', 'mix well , season again with salt , pepper and sugar to taste', 'remove bay leafs and sprigs of cilantro and parsley']
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Recipe Name : moroccan spiced chickpea or garbanzo soup
Description : although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! this recipe came out of looking for just the right recipe to get the flavors that i was looking for. i discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. one is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. the other was adding some cornstarch and water to the yogurt before adding it. there are other methods involving eggs, but i'm not too keen on eggs in soup. i haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so i will make it again and either temper the yogurt or add it at each serving. i also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. you can also add celery and carrots, but i wanted to keep it simple and not overpower the other flavors.
Ingredients : ['olive oil', 'onion', 'garlic cloves', 'ginger', 'turmeric', 'cumin', 'garam masala', 'cinnamon', 'ground coriander', 'salt', 'vegetable broth', 'pepper', 'potato', 'chickpeas', 'tomatoes', 'stewed tomatoes', 'lemon juice', 'yogurt', 'cilantro']
Steps for preparation : ['saute onions in in oil on med heat for about 3 mins in a dutch oven', 'add garlic , ginger and all of the spices up to the salt and saute another minute', 'add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot', 'add potatoes , chickpeas and tomatoes then bring heat down to med-low', 'cook until potatoes are fork tender about 10-15 minutes', 'take off heat , add lemon juice and stir', 'add yogurt a little bit at a time and stir', 'stir in cilantro', 'serve with naan or chapati']
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['saute onions in in oil on med heat for about 3 mins in a dutch oven', 'add garlic , ginger and all of the spices up to the salt and saute another minute', 'add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot', 'add potatoes , chickpeas and tomatoes then bring heat down to med-low', 'cook until potatoes are fork tender about 10-15 minutes', 'take off heat , add lemon juice and stir', 'add yogurt a little bit at a time and stir', 'stir in cilantro', 'serve with naan or chapati']
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Recipe Name : moroccan spiced chickpea soup
Description : this recipe looks really good. it is from dave lieberman (food network). i recently took a cooking class from him and it was great. so i am trusting that this will be great too!
Ingredients : ['extra virgin olive oil', 'onion', 'garlic cloves', 'ground cinnamon', 'ground cumin', 'cayenne pepper', 'sweet paprika', 'chickpeas', 'chopped tomatoes', 'vegetable broth', 'sugar', 'salt and pepper', 'baby spinach']
Steps for preparation : ['heat olive oil in a large pot over medium-high heat', 'add garlic and onions and saute until onions are translucent', 'add spices and saute for 1 minute', 'add tomatoes , chickpeas , broth and sugar', 'season with salt and freshly ground black pepper', 'stir', 'make sure chickpeas are covered with liquid', 'if needed , add a little more broth', 'simmer gently for 45 minutes', 'remove soup from heat', 'use a potato masher to mash up some of the chickpeas', 'stir in spinach and heat through', 'season with salt and pepper , to taste']
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['heat olive oil in a large pot over medium-high heat', 'add garlic and onions and saute until onions are translucent', 'add spices and saute for 1 minute', 'add tomatoes , chickpeas , broth and sugar', 'season with salt and freshly ground black pepper', 'stir', 'make sure chickpeas are covered with liquid', 'if needed , add a little more broth', 'simmer gently for 45 minutes', 'remove soup from heat', 'use a potato masher to mash up some of the chickpeas', 'stir in spinach and heat through', 'season with salt and pepper , to taste']
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Recipe Name : moroccan spiced coffee
Description : tea often comes to mind when people think of morocco, but the moroccans also love coffee. this version is very milky and sweet, with only a mild coffee taste but some interesting spices you might not have thought to put with coffee. they use a tall, fairly narrow, coffee pot and mohammed, who taught me how to make this, stressed the importance of letting the milk heat until it froths and rises up in the pot. surprisingly, it did not burn as i had expected, knowing how easily milk can scald, although i would keep an eye on your milk just to make sure. also, the moroccans drink this very sweet, saying lots of sugar brings out the spices. add sugar to your taste.
Ingredients : ['milk', 'water', 'cinnamon', 'cumin', 'ground black pepper', 'instant coffee', 'sugar']
Steps for preparation : ['put everything except the sugar in a coffee pot and heat over a gas flame', 'keep on the heat for 3-4 minutes until the milk froths and rises up in the pot', 'take off the heat and add sugar to your taste , remembering that sugar brings out the flavour of the spices']
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['put everything except the sugar in a coffee pot and heat over a gas flame', 'keep on the heat for 3-4 minutes until the milk froths and rises up in the pot', 'take off the heat and add sugar to your taste , remembering that sugar brings out the flavour of the spices']
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Recipe Name : moroccan spiced couscous with fruits
Description : i found this at veganfood.net. :)
Ingredients : ['couscous', 'vegetable stock', 'saffron thread', 'dried apricots', 'dates', 'raisins', 'chili powder', 'lemon oil', 'lemon, juice of', 'chickpeas', 'fresh mint leaves', 'fresh coriander leaves', 'sliced almonds', 'salt and pepper']
Steps for preparation : ['preheat oven to 400f / 200c / 400f put the couscous in an ovenproof dish', 'mix the stock , saffron , apricots , dates and raisins in a saucepan and bring to the boil', 'pour the hot stock and fruit over the couscous', 'add just enough boiling water to cover the grains , but do not flood them', 'set aside for 15 minutes', 'fluff up the couscous with a fork and season it with salt , pepper and chili powder to taste', 'drizzle the lemon or olive oil and lemon juice over and add the chickpeas', 'mix the ingredients well , then cover the dish', 'bake the couscous for 15 minutes', 'fluff up the grains , stir in the mint and coriander and return the couscous to the oven for a further 5 minutes', 'meanwhile , dry fry the almonds in a heavy based frying pan over a moderate heat , turning or stirring frequently for 5 minutes until they are golden', 'scatter almonds over the couscous and serve immediately']
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['preheat oven to 400f / 200c / 400f put the couscous in an ovenproof dish', 'mix the stock , saffron , apricots , dates and raisins in a saucepan and bring to the boil', 'pour the hot stock and fruit over the couscous', 'add just enough boiling water to cover the grains , but do not flood them', 'set aside for 15 minutes', 'fluff up the couscous with a fork and season it with salt , pepper and chili powder to taste', 'drizzle the lemon or olive oil and lemon juice over and add the chickpeas', 'mix the ingredients well , then cover the dish', 'bake the couscous for 15 minutes', 'fluff up the grains , stir in the mint and coriander and return the couscous to the oven for a further 5 minutes', 'meanwhile , dry fry the almonds in a heavy based frying pan over a moderate heat , turning or stirring frequently for 5 minutes until they are golden', 'scatter almonds over the couscous and serve immediately']
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Recipe Name : moroccan spiced green olives
Description : a great addition to a buffet table or for an appetizer party. cook time is refrigeration time.
Ingredients : ['cumin seeds', 'fennel seeds', 'coriander seeds', 'cardamom', 'red pepper flakes', 'ground nutmeg', 'cinnamon', 'olive oil', 'green olives', 'lemon juice', 'orange juice', 'garlic cloves']
Steps for preparation : ['heat first 8 ingredients in a skillet over medium heat until fragrant , about 2 minutes', 'remove from heat and add olives', 'toss to coat', 'stir in remaining ingredients', 'refrigerate in an airtight container for at least 4 hours or up to 3 weeks', 'the longer they marinate , the better they taste', 'drain and serve at room temperature']
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['heat first 8 ingredients in a skillet over medium heat until fragrant , about 2 minutes', 'remove from heat and add olives', 'toss to coat', 'stir in remaining ingredients', 'refrigerate in an airtight container for at least 4 hours or up to 3 weeks', 'the longer they marinate , the better they taste', 'drain and serve at room temperature']
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Recipe Name : moroccan spiced grilled chicken breasts
Description : plan ahead, the chicken needs to marinate 6-10 hours.
Ingredients : ['plain yogurt', 'fresh cilantro', 'olive oil', 'garlic cloves', 'paprika', 'ground cumin', 'salt', 'fresh ground black pepper', 'boneless skinless chicken breasts']
Steps for preparation : ['mix the marinade ingredients together in a medium sized bowl', 'add the chicken pieces to the bowl and thoroughly coat with the marinade', 'cover with plastic wrap and chill in the refrigerator from 6 to 10 hours', 'heat your grill on high heat if you are using a gas grill , or prepare coals for direct heat if you are using charcoal', 'if you do not have a grill you can use a cast-iron grill pan on your stove', 'grill the chicken breasts a few minutes on each side , until cooked through', 'take care not to overcook , as chicken breasts can easily dry out']
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['mix the marinade ingredients together in a medium sized bowl', 'add the chicken pieces to the bowl and thoroughly coat with the marinade', 'cover with plastic wrap and chill in the refrigerator from 6 to 10 hours', 'heat your grill on high heat if you are using a gas grill , or prepare coals for direct heat if you are using charcoal', 'if you do not have a grill you can use a cast-iron grill pan on your stove', 'grill the chicken breasts a few minutes on each side , until cooked through', 'take care not to overcook , as chicken breasts can easily dry out']
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Recipe Name : moroccan spiced lamb
Description : a recipe from tv political correspondent andrew marr, that was on 'full on food' a year or so ago. just found the print-out in my stash. haven't made this yet, but i'm hoping to over easter.
Ingredients : ['leg of lamb', 'of fresh mint', 'dried apricots', 'dried dates', 'pine nuts', 'orange, zest of', 'lemon, zest of', 'olive oil', 'harissa', 'cumin seeds', 'red wine']
Steps for preparation : ['preheat oven to 220 degrees c / 425 degrees f', 'in samll bowl , combine mint , apricots , dates , pine nuts , orange and lemon zests , and olive oil and mix well', 'season with salt and pepper', 'press fruit mixture into leg cavity , tie with kitchen string to hold together', 'spread harissa paste over leg and sprinkle with cumin seeds', 'place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram or until lamb is cooked to desired done-ness', 'remove lamb from oven and let rest on cutting board a few minutes while you make the gravy', 'for gravy , put roasting tin on stove top and bring to a high heat', 'stir in a teaspoon of harissa paste , , a splash of red wine and enough water to bring it to a gravy-like consistency', 'let gravy bubble and thicken until reduced by half', 'carve lamb and serve with the gravy , bulgar wheat aand a green salad']
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['preheat oven to 220 degrees c / 425 degrees f', 'in samll bowl , combine mint , apricots , dates , pine nuts , orange and lemon zests , and olive oil and mix well', 'season with salt and pepper', 'press fruit mixture into leg cavity , tie with kitchen string to hold together', 'spread harissa paste over leg and sprinkle with cumin seeds', 'place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram or until lamb is cooked to desired done-ness', 'remove lamb from oven and let rest on cutting board a few minutes while you make the gravy', 'for gravy , put roasting tin on stove top and bring to a high heat', 'stir in a teaspoon of harissa paste , , a splash of red wine and enough water to bring it to a gravy-like consistency', 'let gravy bubble and thicken until reduced by half', 'carve lamb and serve with the gravy , bulgar wheat aand a green salad']
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Recipe Name : moroccan spiced lamb chops
Description : from today's paper this looks like another great weeknight meal
Ingredients : ['nutmeg', 'clove', 'ground black pepper', 'white pepper', 'cinnamon', 'ground cardamom', 'cayenne', 'cumin', 'turmeric', 'sea salt', 'lamb rib chops', 'olive oil']
Steps for preparation : ['in a small bowl combine spices', 'sprinkle on both sides of lamb chops , save the rest for another dish', 'heat oil in skillet , add lamb and cook 5-10 minutes per side for med rare to medium']
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['in a small bowl combine spices', 'sprinkle on both sides of lamb chops , save the rest for another dish', 'heat oil in skillet , add lamb and cook 5-10 minutes per side for med rare to medium']
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Recipe Name : moroccan spiced lamb stuffed bell peppers
Description : i found this recipe online but i haven't tried it. it sounds delicious. let me know how it turns out.
Ingredients : ['red bell peppers', 'brown rice', 'ground lamb', 'salt', 'garlic cloves', 'lemon juice', 'of fresh mint', 'ground cinnamon', 'ground cumin', 'cayenne pepper', 'chicken broth']
Steps for preparation : ['cut the tops of the peppers , remove the core & seeds', 'place the peppers in a large saucepan with salted water', 'bring the water to a boil , then cover and simmer on low 5 minutes', 'drain peppers upside down on paper towels', 'brown lamb and garlic in a large skillet over medium heat', 'remove from heat', 'stir in lemon juice , mint , spices , cooked rice and 3 / 4 cup of the broth', 'stuff peppers with mixture', 'stand stuffed peppers in remaining broth in a large saucepan', 'bring to a boil then reduce heat to low', 'cover and simmer 15-20 minutes until peppers are just tender']
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['cut the tops of the peppers , remove the core & seeds', 'place the peppers in a large saucepan with salted water', 'bring the water to a boil , then cover and simmer on low 5 minutes', 'drain peppers upside down on paper towels', 'brown lamb and garlic in a large skillet over medium heat', 'remove from heat', 'stir in lemon juice , mint , spices , cooked rice and 3 / 4 cup of the broth', 'stuff peppers with mixture', 'stand stuffed peppers in remaining broth in a large saucepan', 'bring to a boil then reduce heat to low', 'cover and simmer 15-20 minutes until peppers are just tender']
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Recipe Name : moroccan spiced lentil soup
Description : this is fast and healthy!
Ingredients : ['hot water', 'dried brown lentils', 'onions', 'instant beef bouillon', 'cumin', 'sugar', 'salt', 'cinnamon', 'allspice', 'ground red pepper']
Steps for preparation : ['in dutch oven , bring water to a boil', 'add lentils', 'return to a boil', 'reduce heat', 'simmer 10 minutes', 'meanwhile , spray large nonstick skillet with nonstick cooking spray', 'heat over medium-high heat until hot', 'add onions', 'cook 8-10 minutes or until edges of onions are brown , stirring occasionally', 'add onions to lentils', 'if desired for additional flavor , pour about 1 / 2 cup of lentil liquid into skillet', 'scrape bottom and sides to remove any bits of browned onions', 'add to lentil mixture', 'stir in all remaining ingredients', 'cover: cook 20 minutes']
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['in dutch oven , bring water to a boil', 'add lentils', 'return to a boil', 'reduce heat', 'simmer 10 minutes', 'meanwhile , spray large nonstick skillet with nonstick cooking spray', 'heat over medium-high heat until hot', 'add onions', 'cook 8-10 minutes or until edges of onions are brown , stirring occasionally', 'add onions to lentils', 'if desired for additional flavor , pour about 1 / 2 cup of lentil liquid into skillet', 'scrape bottom and sides to remove any bits of browned onions', 'add to lentil mixture', 'stir in all remaining ingredients', 'cover: cook 20 minutes']
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Recipe Name : moroccan spiced nuts
Description : i found this at a website for a brand of spices.
Ingredients : ['cashews', 'peanuts', 'pistachios', 'ras el hanout spice mix', 'salt', 'lime']
Steps for preparation : ['in a bowl mix the lime juice , spice and salt', 'add the nuts and stir until well coated', 'bake on a low oven at 300f / 150 ? c / gas mark 2 for one hour , stirring the nuts from time to time', 'allow to cool before serving and store in an air-tight container', 'variation:', 'moroccan sweet & spicy mixed nuts:', 'add 2 tb honey and 1 tb water to the spice mix', 'repeat the cooking process as above']
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['in a bowl mix the lime juice , spice and salt', 'add the nuts and stir until well coated', 'bake on a low oven at 300f / 150 ? c / gas mark 2 for one hour , stirring the nuts from time to time', 'allow to cool before serving and store in an air-tight container', 'variation:', 'moroccan sweet & spicy mixed nuts:', 'add 2 tb honey and 1 tb water to the spice mix', 'repeat the cooking process as above']
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Recipe Name : moroccan spiced olives
Description : an easy marinade of garlic, lemon, thyme, and a dollop of the north african hot sauce harissa make these green olives memorable. if you can, prepare the olives ahead—they improve with age. from epicurious. cooking time does not include the 24 hour marinating period.
Ingredients : ['green olives in brine', 'garlic cloves', 'olive oil', 'tomato paste', 'water', 'harissa', 'fresh thyme sprigs', 'lemon slices']
Steps for preparation : ['cover olives with water in a small saucepan and bring to a boil , then drain', 'cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden , about 2 minutes', 'add tomato paste and cook , stirring , 1 minute', 'stir in water , harissa , thyme , and olives and simmer briskly , stirring occasionally , until liquid is thickened and coats olives , about 5 minutes', 'remove from heat and stir in lemon slices', 'transfer to a shallow dish and marinate , chilled , at least 24 hours', 'these will keep for 1 month if kept in an airtight container in the refrigerator']
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['cover olives with water in a small saucepan and bring to a boil , then drain', 'cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden , about 2 minutes', 'add tomato paste and cook , stirring , 1 minute', 'stir in water , harissa , thyme , and olives and simmer briskly , stirring occasionally , until liquid is thickened and coats olives , about 5 minutes', 'remove from heat and stir in lemon slices', 'transfer to a shallow dish and marinate , chilled , at least 24 hours', 'these will keep for 1 month if kept in an airtight container in the refrigerator']
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Recipe Name : moroccan spiced oranges
Description : a simple salad or dessert when served over ice cream. from cooking light magazine.
Ingredients : ['orange sections', 'slivered almonds', 'pitted dates', 'powdered sugar', 'fresh lemon juice', 'cinnamon']
Steps for preparation : ['combine first 6 ingredients in a medium bowl , tossing to combine', 'cover and chill 20 minutes', 'garnish with cinnamon if desired', 'serve over ice cream for dessert']
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['combine first 6 ingredients in a medium bowl , tossing to combine', 'cover and chill 20 minutes', 'garnish with cinnamon if desired', 'serve over ice cream for dessert']
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Recipe Name : moroccan spiced pie
Description : this moroccan vegetarian pie is delicious. perfect for a special occasion or when you want to treat your family and friends. from the bbc.
Ingredients : ['coriander seeds', 'cumin seeds', 'paprika', 'ground cinnamon', 'olive oil', 'winter squash', 'shallots', 'gingerroot', 'blanched almonds', 'pistachios', 'craisins', 'clear honey', 'fresh spinach', 'chickpeas', 'garlic cloves', 'ground cumin', 'lemon juice', 'fresh cilantro', 'butter', 'phyllo pastry', 'lemon wedges', 'low-fat greek yogurt', 'milk', 'fresh mint leaves', 'harissa']
Steps for preparation : ['first , make the harissa yoghurt sauce', 'mix the yoghurt and the milk together to make a thin sauce', 'stir in the mint and cilantro and season to taste with salt and pepper', 'lightly stir in the harissa paste , and set the sauce aside', 'preheat oven to 200c', 'heat a small skillet over medium heat and dry-roast the coriander and cumin seeds , taking care not to burn them', 'grind them coarsely with a mortar and pestle or an electric spice grinder , then transfer to a small bowl', 'mix in the paprika , cinnamon , 1 / 2 teaspoon salt and 4 tablespoons of the olive oil', 'place the winter squash in a roasting tin , then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil', 'roast for 20 minutes in the pre-heated oven , then set aside', 'meanwhile , heat 2 tablespoons of the olive oil in a skillet , then add the shallots and cook , stirring , until they start to brown', 'stir in the chopped ginger and 3 1 / 2 oz each of the almonds and pistachios , reserving the remainder', 'when the nuts are golden brown , add the craisins , 2 tablespoons of honey , and the spinach', 'when the spinach wilts , remove the skillet from the heat and stir in the roasted winter squash', 'set aside', 'process the chickpeas , garlic , cumin , the remaining oil , lemon juice , 2 tablespoons of water , and salt and pepper to taste , in a processor or with a stick blender', 'stir in the chopped cilantro', 'melt the butter in a small pan', 'place a loose-bottomed 11 inch quiche tin on a baking sheet and brush with some butter', 'keeping the phyllo covered with a damp cloth so it doesnt dry out , lay one sheet over half of the tin so that it hangs over the edge by about 4 inches', 'lay another sheet on the other side , so it overlaps the first in the centre and hangs over the opposite edge', 'brush with butter', 'lay two more phyllo sheets in the opposite direction in the same way and brush with more butter', 'build up two more layers in this way , so there is a total of eight sheets of phyllo', 'pile half the squash mixture in the centre of the pastry', 'cover with the chickpea mixture , then top with the rest of the squash mixture', 'one at a time , bring the edge of each phyllo sheet up to the centre to cover the filling , creating voluptuous folds as you go', 'brush carefully with more butter', 'bake the pie for 30-35 minutes , until crisp and golden', 'cover loosely with foil if browning , too quickly , near the end of cooking time', 'just before the pie is ready , reheat any remaining butter , in the pan , add the remainder of the nuts and saute until golden', 'spoon in the remainder of the honey and , when it melts , remove from heat and pour over the pie', 'serve with harissa yoghurt sauce and lemon wedges , and a large tossed green salad']
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['first , make the harissa yoghurt sauce', 'mix the yoghurt and the milk together to make a thin sauce', 'stir in the mint and cilantro and season to taste with salt and pepper', 'lightly stir in the harissa paste , and set the sauce aside', 'preheat oven to 200c', 'heat a small skillet over medium heat and dry-roast the coriander and cumin seeds , taking care not to burn them', 'grind them coarsely with a mortar and pestle or an electric spice grinder , then transfer to a small bowl', 'mix in the paprika , cinnamon , 1 / 2 teaspoon salt and 4 tablespoons of the olive oil', 'place the winter squash in a roasting tin , then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil', 'roast for 20 minutes in the pre-heated oven , then set aside', 'meanwhile , heat 2 tablespoons of the olive oil in a skillet , then add the shallots and cook , stirring , until they start to brown', 'stir in the chopped ginger and 3 1 / 2 oz each of the almonds and pistachios , reserving the remainder', 'when the nuts are golden brown , add the craisins , 2 tablespoons of honey , and the spinach', 'when the spinach wilts , remove the skillet from the heat and stir in the roasted winter squash', 'set aside', 'process the chickpeas , garlic , cumin , the remaining oil , lemon juice , 2 tablespoons of water , and salt and pepper to taste , in a processor or with a stick blender', 'stir in the chopped cilantro', 'melt the butter in a small pan', 'place a loose-bottomed 11 inch quiche tin on a baking sheet and brush with some butter', 'keeping the phyllo covered with a damp cloth so it doesnt dry out , lay one sheet over half of the tin so that it hangs over the edge by about 4 inches', 'lay another sheet on the other side , so it overlaps the first in the centre and hangs over the opposite edge', 'brush with butter', 'lay two more phyllo sheets in the opposite direction in the same way and brush with more butter', 'build up two more layers in this way , so there is a total of eight sheets of phyllo', 'pile half the squash mixture in the centre of the pastry', 'cover with the chickpea mixture , then top with the rest of the squash mixture', 'one at a time , bring the edge of each phyllo sheet up to the centre to cover the filling , creating voluptuous folds as you go', 'brush carefully with more butter', 'bake the pie for 30-35 minutes , until crisp and golden', 'cover loosely with foil if browning , too quickly , near the end of cooking time', 'just before the pie is ready , reheat any remaining butter , in the pan , add the remainder of the nuts and saute until golden', 'spoon in the remainder of the honey and , when it melts , remove from heat and pour over the pie', 'serve with harissa yoghurt sauce and lemon wedges , and a large tossed green salad']
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Recipe Name : moroccan spiced pork tenderloin with dried plums
Description : dried plums sounds so much nicer than prunes doesn't it. the way the flavors come together in this dish is really lovely. there is a misconception that moroccan cuisine does not include pork. morocco is home to muslims who do not eat pork, and christians who do cook with pork however.
Ingredients : ['cider vinegar', 'ground cayenne pepper', 'cumin', 'cracked black pepper', 'dried thyme', 'pork tenderloin', 'olive oil', 'onion', 'shallot', 'fresh thyme', 'salt and pepper', 'dried plum', 'apple cider']
Steps for preparation : ['in a medium bowl , whisk together all of the ingredients for the marinade and pour over the tenderloins', 'marinate the pork tenderloin for 30 minutes in the refrigerator', 'while the pork is marinating , heat the oil in a skillet over medium heat and add the onions , shallots , thyme , salt and pepper', 'cook until the onions are soft , about 5 minutes', 'turn off the heat and set aside in the pan', 'preheat the oven to 350f', 'remove the tenderloins from the marinade and pat them dry', 'season with salt and freshly cracked pepper', 'heat a large skillet over medium-high heat', 'sear the tenderloins on all sides in the dry , hot skillet and finish cooking in the oven until the pork is just cooked through , about 12 to 15 minutes', 'place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing', 'meanwhile , place the onion mixture over medium heat and add the dried plums', 'cook for 1 minute and add the apple cider', 'bring to a boil and cook until the cider reduces a little and becomes syrupy , about 2 to 3 minutes', 'slice the pork , place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup']
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['in a medium bowl , whisk together all of the ingredients for the marinade and pour over the tenderloins', 'marinate the pork tenderloin for 30 minutes in the refrigerator', 'while the pork is marinating , heat the oil in a skillet over medium heat and add the onions , shallots , thyme , salt and pepper', 'cook until the onions are soft , about 5 minutes', 'turn off the heat and set aside in the pan', 'preheat the oven to 350f', 'remove the tenderloins from the marinade and pat them dry', 'season with salt and freshly cracked pepper', 'heat a large skillet over medium-high heat', 'sear the tenderloins on all sides in the dry , hot skillet and finish cooking in the oven until the pork is just cooked through , about 12 to 15 minutes', 'place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing', 'meanwhile , place the onion mixture over medium heat and add the dried plums', 'cook for 1 minute and add the apple cider', 'bring to a boil and cook until the cider reduces a little and becomes syrupy , about 2 to 3 minutes', 'slice the pork , place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup']
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Recipe Name : moroccan spiced preserved lemons
Description : preserved lemons add an unique flavor to many moroccan & north african dishes. they are easy to make & they store for a long period of time.
Ingredients : ['jars', 'lemons', 'sea salt', 'lemon juice', 'cinnamon stick', 'bay leaf', 'whole cloves', 'coriander seeds', 'black peppercorns']
Steps for preparation : ['pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt', 'slice the lemon 5 times , from top to bottom , leaving 1 / 2 inch at both ends', 'squeeze open each slit & add a generous amount of sea salt into each opening', 'gently reshape the fruit when you are done', 'repeat for each lemon', 'pack the lemons into the jar , pressing them down to release their juices & to make room for the remaining lemons', 'add any remaining salt to the jar', 'cover the lemons the rest of the way with water then seal with a lid , leaving some air space at the top', 'let ripen for at least 30 days in a warm place', 'shake the jar a couple times a week to distribute the salt & spices', 'preserved lemons do not need to be refrigerated & will keep up to a year', "the pickling juice may be used 2 or 3 times over a year's time , simply add any unused rinds to the jar after sprinkling with salt", 'to use: rinse with running water then remove & disregard the pulp']
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['pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt', 'slice the lemon 5 times , from top to bottom , leaving 1 / 2 inch at both ends', 'squeeze open each slit & add a generous amount of sea salt into each opening', 'gently reshape the fruit when you are done', 'repeat for each lemon', 'pack the lemons into the jar , pressing them down to release their juices & to make room for the remaining lemons', 'add any remaining salt to the jar', 'cover the lemons the rest of the way with water then seal with a lid , leaving some air space at the top', 'let ripen for at least 30 days in a warm place', 'shake the jar a couple times a week to distribute the salt & spices', 'preserved lemons do not need to be refrigerated & will keep up to a year', "the pickling juice may be used 2 or 3 times over a year's time , simply add any unused rinds to the jar after sprinkling with salt", 'to use: rinse with running water then remove & disregard the pulp']
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Recipe Name : moroccan spiced pumpkin couscous salad
Description : a simple main or side dish from australian good taste magazine.
go without the yoghurt to make it a vegan dish.
Ingredients : ['pumpkin', 'olive oil', 'cumin seed', 'ground coriander', 'ground cinnamon', 'ground ginger', 'broad beans', 'vegetable stock', 'couscous', 'chickpeas', 'pine nuts', 'fresh lemon juice', 'fresh coriander', 'yoghurt']
Steps for preparation : ['preheat oven to 200c', 'line a baking tray with non-stick baking paper', 'combine the pumpkin , oil , cumin , coriander , cinnamon and ginger in a large bowl', 'season with salt and pepper', 'gently toss until pumpkin is coated in spice mixture', 'place , in a single layer , on the lined tray', 'bake in oven , turning occasionally , for 30 minutes or until golden brown and tender', 'meanwhile , cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through', 'refresh under cold running water', 'drain , then remove and discard skins', 'bring the stock to the boil over high heat', 'remove from heat and add the couscous while stirring with a fork', 'cover with a lid and set aside for 5 minutes or until all the liquid is absorbed', 'fluff with a fork to separate the grains', 'transfer to a large bowl and add the pumpkin , broad beans , chickpeas , pine nuts , lemon juice and coriander and gently toss until well combined', 'taste and season with salt and pepper', 'serve with yoghurt , if desired']
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['preheat oven to 200c', 'line a baking tray with non-stick baking paper', 'combine the pumpkin , oil , cumin , coriander , cinnamon and ginger in a large bowl', 'season with salt and pepper', 'gently toss until pumpkin is coated in spice mixture', 'place , in a single layer , on the lined tray', 'bake in oven , turning occasionally , for 30 minutes or until golden brown and tender', 'meanwhile , cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through', 'refresh under cold running water', 'drain , then remove and discard skins', 'bring the stock to the boil over high heat', 'remove from heat and add the couscous while stirring with a fork', 'cover with a lid and set aside for 5 minutes or until all the liquid is absorbed', 'fluff with a fork to separate the grains', 'transfer to a large bowl and add the pumpkin , broad beans , chickpeas , pine nuts , lemon juice and coriander and gently toss until well combined', 'taste and season with salt and pepper', 'serve with yoghurt , if desired']
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Recipe Name : moroccan spiced roast chickpeas
Description : © 2014 turner broadcasting system, inc. all rights reserved.
satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty moroccan spiced chickpeas. make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Ingredients : ['low-sodium chickpeas', 'olive oil', 'ground cumin', 'light brown sugar', 'cayenne', 'ground cinnamon', 'garlic powder', 'ground ginger', 'paprika', 'kosher salt']
Steps for preparation : ['preheat the oven to 400 degrees f', 'line a baking sheet with parchment paper', 'pat the chickpeas dry between two paper towels then place on the baking sheet', 'drizzle with the olive oil then roast the chickpeas in the middle of the oven , tossing every 15 minutes , until deeply golden , dry and crunchy , 40 to 45 minutes', 'while the chickpeas roast , prepare the spice mixture: combine the cumin , brown sugar , cayenne , cinnamon , garlic , ginger , paprika and salt in a medium bowl', 'mix until the color is uniform', 'as soon as the chickpeas come out of the oven , toss with the spice blend', 'serve warm or at room temperature']
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['preheat the oven to 400 degrees f', 'line a baking sheet with parchment paper', 'pat the chickpeas dry between two paper towels then place on the baking sheet', 'drizzle with the olive oil then roast the chickpeas in the middle of the oven , tossing every 15 minutes , until deeply golden , dry and crunchy , 40 to 45 minutes', 'while the chickpeas roast , prepare the spice mixture: combine the cumin , brown sugar , cayenne , cinnamon , garlic , ginger , paprika and salt in a medium bowl', 'mix until the color is uniform', 'as soon as the chickpeas come out of the oven , toss with the spice blend', 'serve warm or at room temperature']
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Recipe Name : moroccan spiced roast potatoes
Description : these potatoes are my favourite kind- crispy, flavourful and delicious! the spice paste here is my moroccan spice paste with added olive oil but i've copied it out here in full to make the recipe easier to use. cooking time includes time for the spices to blend. thanks to a review, here is a suggestion if using a convection oven- cook for 40 minutes total, the first 15 mins at 350f and thereafter turn it up to 400f.
Ingredients : ['potatoes', 'fresh garlic cloves', 'ground cumin', 'salt', 'cracked black pepper', 'lemon juice', 'olive oil']
Steps for preparation : ['mince / crush the garlic and set aside in a bowl', 'add the other spice paste ingredients and mix', 'cover and leave for at least an hour before using , for the flavours to blend', 'after 30 minutes , preheat the oven to 300f or 150c', 'peel and quarter the potatoes', 'simmer them in a pan of boiling water for 5-6 minutes', 'drain the potatoes and gently shake them in the pan to roughen the edges', 'put the potatoes in a roasting tray', 'add the spice paste and toss to coat the potatoes completely', 'bake for 30 minutes , or until done , turning halfway through cooking', 'serve hot and enjoy !']
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['mince / crush the garlic and set aside in a bowl', 'add the other spice paste ingredients and mix', 'cover and leave for at least an hour before using , for the flavours to blend', 'after 30 minutes , preheat the oven to 300f or 150c', 'peel and quarter the potatoes', 'simmer them in a pan of boiling water for 5-6 minutes', 'drain the potatoes and gently shake them in the pan to roughen the edges', 'put the potatoes in a roasting tray', 'add the spice paste and toss to coat the potatoes completely', 'bake for 30 minutes , or until done , turning halfway through cooking', 'serve hot and enjoy !']
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Recipe Name : moroccan spiced salmon marinade
Description : this is a different and very good marinade for salmon. i usually do this one on the grill and use a wood plank but the marinade is plenty good all on it's own so you could use it on just about any method of cooking the salmon.
Ingredients : ['brown sugar', 'curry powder', 'coriander', 'cumin', 'paprika', 'cinnamon', 'olive oil', 'salt & pepper']
Steps for preparation : ['mix ingredients in a bowl and brush onto salmon', 'let salmon stand in marinade for a few minutes or place in refrigerator for a couple of hours', 'keep some aside for use during cooking']
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['mix ingredients in a bowl and brush onto salmon', 'let salmon stand in marinade for a few minutes or place in refrigerator for a couple of hours', 'keep some aside for use during cooking']
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Recipe Name : moroccan spiced salmon over lentils
Description : this is a wonderful spicy fish dish with a tomato sauce & lentils.
Ingredients : ['ground coriander', 'ground fennel', 'ground cumin', 'ground cardamom', 'ground cloves', 'dry lentils', 'salt and black pepper', 'olive oil', 'garlic cloves', 'onion', 'harissa', 'italian plum tomatoes', 'canola oil', 'unsalted butter', 'salmon fillets']
Steps for preparation : ['spice mixture: combine all the ingredients for the spice mix then set aside to be used later', 'place the lentils in a medium saucepan & cover with 3 cups of water', 'bring to a boil then reduce the heat to low , cover and simmer', 'cook until the lentils are tender , about 25 minutes , stirring occasionally', 'drain any remaining water then season with salt and pepper and set aside , covered', 'while the lentils are cooking , warm olive oil over medium-low heat in a medium-sized saucepan', 'cook the garlic and onions in the oil until translucent , about 5 minutes', 'add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant , about 3 minutes', 'increase the heat to medium then add the tomatoes and their juices', 'simmer the sauce , stirring occasionally , until the flavors are well blended , about 10 minutes', 'season with salt and pepper', 'preheat the oven to 400 degrees', 'spray a baking pan with cooking spray & set aside', 'season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture', 'heat the canola oil & the butter in a large skillet', 'when the oil is very hot , add 2 salmon fillets to the pan , skin side down', 'saute the salmon fillets for 3 minutes', 'repeat with the other 2 fillets', 'carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes , or until the skin is very crisp and the fish is just cooked through', 'spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top , skin side down', 'spoon the tomato sauce around the lentils and serve at once']
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['spice mixture: combine all the ingredients for the spice mix then set aside to be used later', 'place the lentils in a medium saucepan & cover with 3 cups of water', 'bring to a boil then reduce the heat to low , cover and simmer', 'cook until the lentils are tender , about 25 minutes , stirring occasionally', 'drain any remaining water then season with salt and pepper and set aside , covered', 'while the lentils are cooking , warm olive oil over medium-low heat in a medium-sized saucepan', 'cook the garlic and onions in the oil until translucent , about 5 minutes', 'add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant , about 3 minutes', 'increase the heat to medium then add the tomatoes and their juices', 'simmer the sauce , stirring occasionally , until the flavors are well blended , about 10 minutes', 'season with salt and pepper', 'preheat the oven to 400 degrees', 'spray a baking pan with cooking spray & set aside', 'season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture', 'heat the canola oil & the butter in a large skillet', 'when the oil is very hot , add 2 salmon fillets to the pan , skin side down', 'saute the salmon fillets for 3 minutes', 'repeat with the other 2 fillets', 'carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes , or until the skin is very crisp and the fish is just cooked through', 'spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top , skin side down', 'spoon the tomato sauce around the lentils and serve at once']
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Recipe Name : moroccan spiced spaghetti squash
Description : posted for zwt6: na*me region - morocco. wow this sounds so delicious so now i can't wait to purchase a nice spaghetti squash and try this out! feel free to adjust the cayenne to your "spice" needs as i'm usually pretty light on tongue tingling spices!
Ingredients : ['spaghetti squash', 'unsalted butter', 'garlic cloves', 'ground cumin', 'ground coriander', 'cayenne', 'salt', 'fresh cilantro']
Steps for preparation : ['pierce squash all over with a small sharp knife to prevent bursting', 'cook in an 800-watt microwave oven on high power for 6 to 7 minutes', 'turn squash over and microwave until squash feels slightly soft when pressed , 8 to 10 minutes more', 'cool squash for 5 minutes', 'meanwhile , melt butter in a small heavy saucepan over medium-high heat', "add garlic and cook , stirring , until golden , about 1 minute -- don't let this burn", 'stir in spices and salt and remove from heat', 'carefully halve squash lengthwise and remove seeds', 'over a bowl , scrape squash flesh with a fork , loosening and separating strands as you remove it', 'toss with spiced butter and cilantro', 'serve immediately']
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['pierce squash all over with a small sharp knife to prevent bursting', 'cook in an 800-watt microwave oven on high power for 6 to 7 minutes', 'turn squash over and microwave until squash feels slightly soft when pressed , 8 to 10 minutes more', 'cool squash for 5 minutes', 'meanwhile , melt butter in a small heavy saucepan over medium-high heat', "add garlic and cook , stirring , until golden , about 1 minute -- don't let this burn", 'stir in spices and salt and remove from heat', 'carefully halve squash lengthwise and remove seeds', 'over a bowl , scrape squash flesh with a fork , loosening and separating strands as you remove it', 'toss with spiced butter and cilantro', 'serve immediately']
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Recipe Name : moroccan spiced squash and carrot soup
Description : from sur la table. exotic and delicious.
Ingredients : ['butternut squash', 'olive oil', 'yellow onion', 'paprika', 'cumin', 'turmeric', 'ground coriander', 'carrots', 'sugar', 'chicken stock', 'water', 'salt & freshly ground black pepper', 'fresh cilantro', 'plain yogurt']
Steps for preparation : ['preheat oven to 375 f', 'cut squash in half from top to bottom and place it , cut side down , on a lightly oiled baking sheet', 'bake until squash can be easily skewered , 50 to 60 minutes', 'with a spoon , remove seeds and discard', 'scrape the pulp from the skin', 'reserve the pulp and discard the skin', 'warm the olive oil in a soup pot over medium heat', 'add the onions and cook until soft , 7 minutes', 'add the paprika , cumin , turmeric , and coriander and continue to cook , stirring for 2 minutes', 'add the squash , carrots , sugar , chicken stock , water , teaspoon salt and 1 / 4 teaspoon pepper', 'bring to a boil , reduce the heat to low and simmer uncovered until carrots are soft , 20 to 25 minutes', 'cool for 15 minutes', 'puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth', 'strain soup through a fine strainer back into pot and gently reheat', 'if the soup is too thick , add additional water', 'season with salt and pepper', 'place the yogurt in a small bowl', 'season with salt and pepper and stir well', 'to serve , heat the soup', 'ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt']
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['preheat oven to 375 f', 'cut squash in half from top to bottom and place it , cut side down , on a lightly oiled baking sheet', 'bake until squash can be easily skewered , 50 to 60 minutes', 'with a spoon , remove seeds and discard', 'scrape the pulp from the skin', 'reserve the pulp and discard the skin', 'warm the olive oil in a soup pot over medium heat', 'add the onions and cook until soft , 7 minutes', 'add the paprika , cumin , turmeric , and coriander and continue to cook , stirring for 2 minutes', 'add the squash , carrots , sugar , chicken stock , water , teaspoon salt and 1 / 4 teaspoon pepper', 'bring to a boil , reduce the heat to low and simmer uncovered until carrots are soft , 20 to 25 minutes', 'cool for 15 minutes', 'puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth', 'strain soup through a fine strainer back into pot and gently reheat', 'if the soup is too thick , add additional water', 'season with salt and pepper', 'place the yogurt in a small bowl', 'season with salt and pepper and stir well', 'to serve , heat the soup', 'ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt']
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Recipe Name : moroccan spiced veal
Description : the spices and the soft, fragrant meat make this dish perfect for a family meal or for a larger gathering.
Ingredients : ['diced tomatoes', 'chickpeas', 'veal fillets', 'onions', 'sweet potato', 'mushrooms', 'chicken broth', 'white wine', 'lemon juice', 'turmeric', 'cinnamon', 'ginger', 'coriander leaves', 'chili pepper', 'cumin', 'garlic', 'olive oil']
Steps for preparation : ['chop onions and sweet potato', 'microwave sweet potato for 3 minutes', 'prepare spices in a bowl , mix', 'heat oil in a very large pan', 'stir fry onions , mushrooms and sweet potatoes and chickpeas in oil and spices on medium heat', 'after 5 min , add the tomatoes , the lemon juice and chicken broth', 'raise the heat , and place the fillets on top of everything in pan', 'allow liquid in pan to boil', 'place fillets under liquid , immerse them completely', 'place a cover on the pan', 'cook , check , and turn over fillets', 'cook until fillets are a soft gray color', 'remove fillets and cut into smaller cubed pieces', 'replace veal into pan and allow to simmer for 5 minutes']
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['chop onions and sweet potato', 'microwave sweet potato for 3 minutes', 'prepare spices in a bowl , mix', 'heat oil in a very large pan', 'stir fry onions , mushrooms and sweet potatoes and chickpeas in oil and spices on medium heat', 'after 5 min , add the tomatoes , the lemon juice and chicken broth', 'raise the heat , and place the fillets on top of everything in pan', 'allow liquid in pan to boil', 'place fillets under liquid , immerse them completely', 'place a cover on the pan', 'cook , check , and turn over fillets', 'cook until fillets are a soft gray color', 'remove fillets and cut into smaller cubed pieces', 'replace veal into pan and allow to simmer for 5 minutes']
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Recipe Name : moroccan spicy bean puree
Description : spread on pita bread or use as a dip for raw vegetables or pitas. from the bean harvest cookbook
Ingredients : ['cannellini', 'bean stock', 'olive oil', 'onion', 'garlic cloves', 'sweet paprika', 'ground red pepper', 'ground cumin', 'lemon', 'salt', 'black pepper']
Steps for preparation : ['sort , rinse , soak and cook the beans overnight', 'in the morning strain off the water', 'put the beans in a pot along with water and cook for 45 minutes', 'drain off water and save back 1 cup of bean stock', 'in medium-size pot , heat the oil over medium heat', 'when hot , add onions and garlic and saute until the onions are translucent', 'add the paprika , red pepper and cumin', 'saute 2-3 minutes', 'stir in the beans , stock , lemon juice , salt and pepper and mix thoroughly', 'pour the mixture into a blender or food processor and puree until smooth', 'taste and adjust the seasonings if necessary']
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['sort , rinse , soak and cook the beans overnight', 'in the morning strain off the water', 'put the beans in a pot along with water and cook for 45 minutes', 'drain off water and save back 1 cup of bean stock', 'in medium-size pot , heat the oil over medium heat', 'when hot , add onions and garlic and saute until the onions are translucent', 'add the paprika , red pepper and cumin', 'saute 2-3 minutes', 'stir in the beans , stock , lemon juice , salt and pepper and mix thoroughly', 'pour the mixture into a blender or food processor and puree until smooth', 'taste and adjust the seasonings if necessary']
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Recipe Name : moroccan squash salad
Description : 'tis the season...lots of squash around. i picked up this recipe from the produce section and made it for a party. it's quite easy to throw together the night before as the flavour improves over night. you could add quite a few other things to this based on what you have on hand, see some optional suggestions. enjoy!
Ingredients : ['butternut squash', 'raisins', 'fresh lemon juice', 'olive oil', 'garlic cloves', 'brown sugar', 'sea salt', 'ground cumin', 'ground cinnamon', 'cayenne', 'fresh parsley', 'slivered almonds', 'cucumbers', 'green onions', 'red onion', 'radish']
Steps for preparation : ['bring a large pot of lightly salted water on to boil', 'meanwhile , prepare the squash by peeling / cutting off the hard skin', 'cut in half and scoop the seeds out , then chop into 1 / 2 inch cubes', 'cook the squash in the boiling water until knife tender , roughly 6-10 minutes', 'add in the raisins for the last minute of cooking', 'rather than just testing with a knife , take a piece out and try it to be sure you like the consistency', 'strain and rinse well under cold water to cool everything down - set aside', 'whisk together the lemon juice , olive oil , garlic , sugar , salt , cumin , cinnamon and cayenne', 'add the cooled down squash and raisins to a large bowl , toss in the parsley , the almonds , any optional ingredients and the dressing', 'serve at room temperature', 'enjoy !']
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['bring a large pot of lightly salted water on to boil', 'meanwhile , prepare the squash by peeling / cutting off the hard skin', 'cut in half and scoop the seeds out , then chop into 1 / 2 inch cubes', 'cook the squash in the boiling water until knife tender , roughly 6-10 minutes', 'add in the raisins for the last minute of cooking', 'rather than just testing with a knife , take a piece out and try it to be sure you like the consistency', 'strain and rinse well under cold water to cool everything down - set aside', 'whisk together the lemon juice , olive oil , garlic , sugar , salt , cumin , cinnamon and cayenne', 'add the cooled down squash and raisins to a large bowl , toss in the parsley , the almonds , any optional ingredients and the dressing', 'serve at room temperature', 'enjoy !']
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Recipe Name : moroccan stew
Description : this is not really that moroccan, as it is a combination of several things i had in my pantry the other day that i threw into a pot... but it is very, very good. the recipe makes a lot of food and altogether it costs about $7.00.
Ingredients : ['olive oil', 'garlic', 'onion', 'baby carrots', 'cooked chicken', 'sweet potatoes', 'chicken broth', 'tomatoes', 'chickpeas', 'ginger', 'cumin', 'curry', 'unsweetened cocoa powder', 'paprika', 'salt', 'pepper', 'raisins', 'peanut butter']
Steps for preparation : ['heat olive oil in a large deep skillet or dutch oven over med-high heat', 'add garlic , onion and carrots', 'stir until vegetables soften', 'add remaining ingredients', 'bring to a boil', 'reduce heat to low and simmer , covered , for about 20 minutes', 'stir in raisins and peanut butter', 'mix well', 'simmer 5 more minutes', 'very good served over rice']
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['heat olive oil in a large deep skillet or dutch oven over med-high heat', 'add garlic , onion and carrots', 'stir until vegetables soften', 'add remaining ingredients', 'bring to a boil', 'reduce heat to low and simmer , covered , for about 20 minutes', 'stir in raisins and peanut butter', 'mix well', 'simmer 5 more minutes', 'very good served over rice']
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Recipe Name : moroccan stewed chicken
Description : i got this recipe from my husbands mens health magazine. i made a few tweaks, one of which was to use boneless skinless breasts rather than the boneless skinless thighs the recipe called for. by making these changes i was able to get the fat down from over 16 grams to a little over 5, and cut the calories by more than half! this went together quickly and was very delicious. the house smells heavenly while this is cooking!
(this could easily be made vegetarian by omitting the chicken.)would make an impressive dinner for guests with very little effort!
Ingredients : ['boneless skinless chicken breast', 'zucchini', 'garbanzo beans', 'diced tomatoes', 'water', 'olive oil', 'cayenne pepper', 'ground cumin', 'cinnamon', 'salt and pepper', 'cilantro']
Steps for preparation : ['heat the oil in a deep saute pan over med-high heat', 'salt and pepper the chicken place it in the pan', 'cook chicken for 2-3 minutes each side until browned', 'add zucchini and continue cooking , stirring occasionally', 'when the zucchini begin to brown add the garbanzo beans , water , tomatoes , cayenne , cumin , and cinnamon', 'lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through', 'season to taste with more salt and pepper and sprinkle with cilantro', 'serve with steamed rice , or couscous']
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['heat the oil in a deep saute pan over med-high heat', 'salt and pepper the chicken place it in the pan', 'cook chicken for 2-3 minutes each side until browned', 'add zucchini and continue cooking , stirring occasionally', 'when the zucchini begin to brown add the garbanzo beans , water , tomatoes , cayenne , cumin , and cinnamon', 'lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through', 'season to taste with more salt and pepper and sprinkle with cilantro', 'serve with steamed rice , or couscous']
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Recipe Name : moroccan stewed lentils
Description : moroccan stewed lentils are very flavorful and can be served as a side dish or entrée.
Ingredients : ['lentils', 'water', 'tomatoes', 'onion', 'garlic cloves', 'fresh parsley', 'cumin', 'paprika', 'ginger', 'pepper']
Steps for preparation : ['mix all ingredients in a pressure cooker or pot', 'add 2 quartsbof stock or water , and bring to a simmer', 'cover , and simmer the lentils over medium heat about 1 1 / 2 hours , or until the lentils are tender and the sauce is not watery', 'adjust the seasoning if desired , and serve']
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['mix all ingredients in a pressure cooker or pot', 'add 2 quartsbof stock or water , and bring to a simmer', 'cover , and simmer the lentils over medium heat about 1 1 / 2 hours , or until the lentils are tender and the sauce is not watery', 'adjust the seasoning if desired , and serve']
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Recipe Name : moroccan street potato cakes
Description : these are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish or purchased and brought home. i have spoken to a couple of my favorite vendors and have come up with this authentic recipe. i adore the egg and potato sandwiches and also love these cakes simply dipped into sauce tomatish and eaten as is. this is poor man's food and sells for 5-10dh ($.70) a sandwich depending on how many eggs and potatoes you want in your sandwich. one of my favorites comes from a man with a table, frying pan, 5 litre jug of oil, a single gas burner, flats of eggs, stacks of bread and rows of potato cakes with bottles of sauce tomatish which his wife makes for him at home each morning to sell. many of these vendors appear only late at night when all other places to eat have closed. don't be tempted to use eggs to bind these or they will cease to be moroccan potato cakes. easy and yummy comfort food! these are also often eaten at room temperature and/or a bit cold though not from the fridge cold. c.2005
Ingredients : ['mashed potatoes', 'garlic cloves', 'scallion', 'flat leaf parsley', 'salt', 'fresh ground black pepper', 'flour', 'oil']
Steps for preparation : ['mix all but flour and oil together in a large bowl', 'form 16 patties using 1 / 4 cup of the mix to about 1 / 3 inch thick', 'use floured hands if necessary', 'coat each patty with the flour , hitting to knock off any excess of flour', 'shallow fry in vegetable oil on medium to medium high heat until deep golden brown', 'if you need to , you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty', 'i have not found the need to do either', 'these are a simple cake and not meant to be fancy', 'just really tasty', 'you can also replace the scallions with onions if you have no scallions', "in morocco and the maghreb , we use what we have and don't worry about what we don't have", "fresh garlic is the best alternative you can use though as we don't have dried powdered here"]
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['mix all but flour and oil together in a large bowl', 'form 16 patties using 1 / 4 cup of the mix to about 1 / 3 inch thick', 'use floured hands if necessary', 'coat each patty with the flour , hitting to knock off any excess of flour', 'shallow fry in vegetable oil on medium to medium high heat until deep golden brown', 'if you need to , you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty', 'i have not found the need to do either', 'these are a simple cake and not meant to be fancy', 'just really tasty', 'you can also replace the scallions with onions if you have no scallions', "in morocco and the maghreb , we use what we have and don't worry about what we don't have", "fresh garlic is the best alternative you can use though as we don't have dried powdered here"]
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Recipe Name : moroccan stuffed dates
Description : stuffed dates are a moroccan sweet traditionally served during ramadan and special occasions.
orange flower water and cinnamon are used to flavor the almond paste filling. if you prefer, you can replace the orange flower water with lemon zest. garnish the stuffed dates as desired with granulated sugar, walnut pieces or even a little shredded coconut.
select firm, chewy dates.
Ingredients : ['dates', 'almonds', 'sugar', 'orange flower water', 'butter', 'cinnamon']
Steps for preparation : ['blanch and peel the almonds', 'bring some water to a boil in a small pot', 'add the almonds and leave to boil for one or two minutes', 'remove the almonds from the heat and drain', 'while the almonds are still warm , remove the skin by pinching individual almonds between your forefinger and thumb', 'leave the skinned almonds to cool', 'make the almond paste', 'process the almonds , sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack', 'add the butter and orange flower water and continue processing until a smooth paste forms around the blade', 'remove the paste from the processor', 'stuff the dates', 'roll small cylinders of almond paste the same length as your dates , but only about 1 / 3 the diameter', 'take a date , make a vertical cut deep enough to remove the pit , but not so deep as to cut the date in half', 'discard the pit , insert a cylinder of almond paste , and press the sides of the date firmly around the paste , while leaving a portion of paste exposed', 'repeat with the remaining dates and almond paste', 'garnish the dates', 'this is an optional step', 'you might try one of the following methods or be creative and come up with your own:', 'top the exposed paste with a piece of walnut , shredded coconut , or light dusting of cinnamon', 'roll the stuffed date in granulated sugar', 'score the exposed almond paste with the dull side of a paring knife , then roll the date in sugar', 'store the stuffed dates in an airtight container in the fridge', 'bring them to room temperature before serving']
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['blanch and peel the almonds', 'bring some water to a boil in a small pot', 'add the almonds and leave to boil for one or two minutes', 'remove the almonds from the heat and drain', 'while the almonds are still warm , remove the skin by pinching individual almonds between your forefinger and thumb', 'leave the skinned almonds to cool', 'make the almond paste', 'process the almonds , sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack', 'add the butter and orange flower water and continue processing until a smooth paste forms around the blade', 'remove the paste from the processor', 'stuff the dates', 'roll small cylinders of almond paste the same length as your dates , but only about 1 / 3 the diameter', 'take a date , make a vertical cut deep enough to remove the pit , but not so deep as to cut the date in half', 'discard the pit , insert a cylinder of almond paste , and press the sides of the date firmly around the paste , while leaving a portion of paste exposed', 'repeat with the remaining dates and almond paste', 'garnish the dates', 'this is an optional step', 'you might try one of the following methods or be creative and come up with your own:', 'top the exposed paste with a piece of walnut , shredded coconut , or light dusting of cinnamon', 'roll the stuffed date in granulated sugar', 'score the exposed almond paste with the dull side of a paring knife , then roll the date in sugar', 'store the stuffed dates in an airtight container in the fridge', 'bring them to room temperature before serving']
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Recipe Name : moroccan stuffed eggplant aubergine
Description : a quick to make mid-week main course with a moroccan twist, adapted from a recent issue of the australian 'women's day'.
Ingredients : ['eggplants', 'olive oil', 'onion', 'garlic cloves', 'ground beef', 'moroccan seasoning', 'tomatoes', 'pine nuts', 'sugar', 'salt', 'fresh ground black pepper', 'breadcrumbs', 'parmesan cheese', 'lebanese cucumber', 'cherry tomatoes', 'coriander leaves', 'red wine vinegar']
Steps for preparation : ['preheat oven to 200c', 'using a small knife and a spoon , carefully remove the flesh from the eggplant halves without breaking the skin , and chop the flesh coarsely', 'place the eggplant halves onto a baking tray , cut side up , drizzle with 1 tablespoon of oil and bake for 10-15 minutes , until tender', 'meanwhile , heat 2 tablespoons of oil in a large pan , over a medium heat , and saut the eggplant flesh for 3-5 minutes , until it is golden and tender', 'remove from the pan and set aside', 'in the same pan , heat the remaining oil over a high heat and saut the onion and garlic for 1 minute , then add the ground meat and cook for 4-5 minutes , until it is well browned , breaking up the lumps as it browns with the back of a spoon', 'return the eggplant to the pan , add the moroccan seasoning and cook , stirring , for 1 minute , until fragrant', 'stir in the tomato , pine nuts and sugar and season to taste', 'fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and parmesan', 'bake for 25-30 minutes , until golden and tender', 'serve with the tomato and cucumber salad and fresh crusty bread', 'tomato and cucumber salad: chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste']
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['preheat oven to 200c', 'using a small knife and a spoon , carefully remove the flesh from the eggplant halves without breaking the skin , and chop the flesh coarsely', 'place the eggplant halves onto a baking tray , cut side up , drizzle with 1 tablespoon of oil and bake for 10-15 minutes , until tender', 'meanwhile , heat 2 tablespoons of oil in a large pan , over a medium heat , and saut the eggplant flesh for 3-5 minutes , until it is golden and tender', 'remove from the pan and set aside', 'in the same pan , heat the remaining oil over a high heat and saut the onion and garlic for 1 minute , then add the ground meat and cook for 4-5 minutes , until it is well browned , breaking up the lumps as it browns with the back of a spoon', 'return the eggplant to the pan , add the moroccan seasoning and cook , stirring , for 1 minute , until fragrant', 'stir in the tomato , pine nuts and sugar and season to taste', 'fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and parmesan', 'bake for 25-30 minutes , until golden and tender', 'serve with the tomato and cucumber salad and fresh crusty bread', 'tomato and cucumber salad: chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste']
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Recipe Name : moroccan stuffed peppers
Description : stuffed bell peppers with a twist! not your usual rice and beef stuffed peppers, but a mix of meat, delicious spices, fruit and wonderful pine nuts! great recipe!
Ingredients : ['bell peppers', 'onions', 'garlic cloves', 'olive oil', 'ground beef', 'cooking apples', 'tomatoes', 'olives', 'raisins', 'pine nuts', 'salt', 'ground cumin', 'ground cinnamon']
Steps for preparation : ['cut off the tops of the peppers , and remove the seeds and membranes', 'cook the peppers in boiling water to cover in a dutch oven for 10 minutes or until tender', 'drain well , and set aside', 'saute onion and garlic in oil in a large skillet over medium heat , stirring constantly , until tender', 'add the ground beef , and cook until the meat is browned , stirring until meat crumbles', 'drain', 'combine the meat mixture , apple , and the next 7 ingredients', 'mix well', 'stuff the reserved peppers with the meat mixture', 'place in a greased 13x9x2 inch baking dish', 'bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated']
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['cut off the tops of the peppers , and remove the seeds and membranes', 'cook the peppers in boiling water to cover in a dutch oven for 10 minutes or until tender', 'drain well , and set aside', 'saute onion and garlic in oil in a large skillet over medium heat , stirring constantly , until tender', 'add the ground beef , and cook until the meat is browned , stirring until meat crumbles', 'drain', 'combine the meat mixture , apple , and the next 7 ingredients', 'mix well', 'stuff the reserved peppers with the meat mixture', 'place in a greased 13x9x2 inch baking dish', 'bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated']
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Recipe Name : moroccan style balsamic cornish game hens
Description : i’ve made this recipe often in the past, and while putting together my lj recipe entry list (see http://www.julesong.com/cook/ljentry-recipes.htm ) i discovered it again! i adapted it to our tastes. it was one of our favorites, is perfect for romantic dinners, and it’s absolutely delicious! although it's easy to make, it takes a bit of time but is worth every minute. in my sunday, february 10th, 2002 lj entry, and her original was posted by kc at gail’s recipe swap. thanks, kc! she said “i always add lots of extra olives and dates. they taste wonderful. i have even caught friends in the kitchen looking through the pan for more olives and dates.”
Ingredients : ['orange', 'cornish hens', 'fresh cilantro', 'garlic cloves', 'cumin', 'tawny port', 'sherry wine', 'olive oil', 'balsamic vinegar', 'honey', 'pitted dates', 'olives', 'salt & freshly ground black pepper', 'butter']
Steps for preparation : ['rinse the game hens under running water', 'pat dry and cut them in half lengthwise', 'arrange orange slices in bottom of a 9x13" glass baking dish', 'top with game hens', 'mix 4 tablespoons fresh cilantro , chopped garlic and 1 1 / 4 teaspoons cumin in bowl', 'rub mixture all over hens', 'wash your hands well with soap and hot water', 'whisk together port , sherry , oil , vinegar , and honey in small bowl', 'taste it to see if the mixture is to your taste , then if it is , pour over hens', 'tuck dates and olives between hens and season with salt and pepper', 'cover and refrigerate at least 12 hours or overnight , turning hens once', 'remove hens from refrigerator and place on counter , covered , for at least 30 minutes', 'preheat oven to 375 degrees', 'turn the hens skin side up , then bake hens with marinade , dates and olives until hens are cooked through , basting occasionally , about 40 minutes', 'transfer hens , dates and olives to serving platter', 'discard orange slices', 'pour the pan juices into a heavy small saucepan', 'add remaining 1 / 4 teaspoon cumin and 1 tsp butter and simmer until reduced to about half , whisking frequently , about 5 minutes', 'season to taste with salt and freshly ground black pepper', 'spoon some sauce over hens', 'sprinkle with remaining 2 tablespoon chopped fresh cilantro', 'serve , passing remaining sauce separately in a gravy or sauce bowl', 'mike collects herbs and spices , and we have a huge collection in the pantry', 'i had a bunch of a nice italian dried herb mix , so used that instead', "i know it's not really an equivalent to cilantro , but it smelled wonderful anyhow and it tasted great , too", 'i also add lots more green olives and dates , which the recipe reflects :)']
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['rinse the game hens under running water', 'pat dry and cut them in half lengthwise', 'arrange orange slices in bottom of a 9x13" glass baking dish', 'top with game hens', 'mix 4 tablespoons fresh cilantro , chopped garlic and 1 1 / 4 teaspoons cumin in bowl', 'rub mixture all over hens', 'wash your hands well with soap and hot water', 'whisk together port , sherry , oil , vinegar , and honey in small bowl', 'taste it to see if the mixture is to your taste , then if it is , pour over hens', 'tuck dates and olives between hens and season with salt and pepper', 'cover and refrigerate at least 12 hours or overnight , turning hens once', 'remove hens from refrigerator and place on counter , covered , for at least 30 minutes', 'preheat oven to 375 degrees', 'turn the hens skin side up , then bake hens with marinade , dates and olives until hens are cooked through , basting occasionally , about 40 minutes', 'transfer hens , dates and olives to serving platter', 'discard orange slices', 'pour the pan juices into a heavy small saucepan', 'add remaining 1 / 4 teaspoon cumin and 1 tsp butter and simmer until reduced to about half , whisking frequently , about 5 minutes', 'season to taste with salt and freshly ground black pepper', 'spoon some sauce over hens', 'sprinkle with remaining 2 tablespoon chopped fresh cilantro', 'serve , passing remaining sauce separately in a gravy or sauce bowl', 'mike collects herbs and spices , and we have a huge collection in the pantry', 'i had a bunch of a nice italian dried herb mix , so used that instead', "i know it's not really an equivalent to cilantro , but it smelled wonderful anyhow and it tasted great , too", 'i also add lots more green olives and dates , which the recipe reflects :)']
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Recipe Name : moroccan style beef stew
Description : not the same old beef stew. this one is made with ground beef and chickpeas instead of stew beef and potatoes.
Ingredients : ['orzo pasta', 'chickpeas', 'olive oil', 'onion', 'garlic cloves', 'ground cumin', 'dried oregano', 'cinnamon', 'salt', 'ground beef', 'currants', 'kalamata olive', 'orange juice', 'red wine', 'diced tomatoes']
Steps for preparation : ['cook orzo according to package directions or boil in lightly salted water 7 minutes until al dente', 'add drained chickpeas and drain all in a colander', 'in a large skillet , heat oil over medium high heat', 'add onion and garlic and cook about 3 minutes while stirring', 'season with cumin , oregano , cinnamon , and salt', 'add beef and cook 3 to 4 minutes , while stirring and breaking up meat', 'add currants , olives , orange juice , red wine , and tomatoes', 'simmer 8 minutes', 'stir in pasta and chickpeas']
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['cook orzo according to package directions or boil in lightly salted water 7 minutes until al dente', 'add drained chickpeas and drain all in a colander', 'in a large skillet , heat oil over medium high heat', 'add onion and garlic and cook about 3 minutes while stirring', 'season with cumin , oregano , cinnamon , and salt', 'add beef and cook 3 to 4 minutes , while stirring and breaking up meat', 'add currants , olives , orange juice , red wine , and tomatoes', 'simmer 8 minutes', 'stir in pasta and chickpeas']
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Recipe Name : moroccan style chicken
Description : i was watching the food network one day, and there were two episodes which focused on moroccan style dishes. they both sounded really good, so over the next few months, i fused the two main recipes into one. this is really nice served with couscous, roasted acorn squash, and a creamy mint yoghurt sauce.
Ingredients : ['olive oil', 'cumin', 'turmeric', 'paprika', 'coriander', 'garlic salt', 'red pepper flakes', 'boneless skinless chicken pieces', 'onion', 'dried apricot', 'chicken stock']
Steps for preparation : ['add first 8 ingredients to a gallon sized zip top bag', 'squoosh around to coat the chicken evenly', 'heat your largest skillet over medium high heat', 'when it is nice and hot , add the chicken to the pan , spreading it in a single even layer', 'brown chicken', 'turn and brown other side , about 4 minutes per side', 'scoot the chicken to one side of the pan and add the onions', 'saute until just carmelized', 'add apricots and chicken stock', 'stir gently to combine', 'bring to a boil , then turn heat down and simmer 10 minutes']
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['add first 8 ingredients to a gallon sized zip top bag', 'squoosh around to coat the chicken evenly', 'heat your largest skillet over medium high heat', 'when it is nice and hot , add the chicken to the pan , spreading it in a single even layer', 'brown chicken', 'turn and brown other side , about 4 minutes per side', 'scoot the chicken to one side of the pan and add the onions', 'saute until just carmelized', 'add apricots and chicken stock', 'stir gently to combine', 'bring to a boil , then turn heat down and simmer 10 minutes']
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Recipe Name : moroccan style chicken in a jar
Description : i am making my cousin a full days worth of meal mixes for christmas this year. this is a giaj version of my recipe #224920, which will be for the dinner portion. this makes about 1/3 cup of mix, which serves 8. since it is just the two of them, i am going to package this in a recycled spice container, but you could also use a larger jar and add some dried apricots, so that all the gift receiver would need to add is chicken, oil, and water. cook/prep time is for actually cooking the chicken.
Ingredients : ['cumin', 'turmeric', 'paprika', 'coriander', 'garlic salt', 'dried onion', 'crushed red pepper flakes', 'chicken bouillon', 'dried apricot', 'olive oil', 'boneless skinless chicken breasts', 'water']
Steps for preparation : ['to make mix: mix ingredients together , and put into an airtight container', 'will store for 6 months', 'to make moroccan style chicken: combine mix with oil and chicken in a gallon sized ziploc bag , and squoosh around to thoroughly coat chicken and apricots', 'heat your largest skillet over medium high heat', 'when it is nice and hot , add the chicken to the pan , spreading it in a single even layer', 'brown chicken', 'turn and brown other side , about 4 minutes per side', 'add water', 'stir gently to combine', 'bring to a boil , then turn heat down and simmer 10 minutes', 'of the spice mix , 1 / 2 t', 'apricots , and 1 / 4 pound of chicken for each serving']
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['to make mix: mix ingredients together , and put into an airtight container', 'will store for 6 months', 'to make moroccan style chicken: combine mix with oil and chicken in a gallon sized ziploc bag , and squoosh around to thoroughly coat chicken and apricots', 'heat your largest skillet over medium high heat', 'when it is nice and hot , add the chicken to the pan , spreading it in a single even layer', 'brown chicken', 'turn and brown other side , about 4 minutes per side', 'add water', 'stir gently to combine', 'bring to a boil , then turn heat down and simmer 10 minutes', 'of the spice mix , 1 / 2 t', 'apricots , and 1 / 4 pound of chicken for each serving']
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Recipe Name : moroccan style chicken skillet
Description : this recipe is from home economists kathryn moore and roxanne wyss, printed in the sacramento bee.
Ingredients : ['olive oil', 'boneless skinless chicken breast', 'garlic cloves', 'crushed tomatoes', 'pumpkin pie spice', 'chili powder', 'ground cumin', 'frozen peas', 'fresh cilantro', 'roasted garlic and olive oil couscous']
Steps for preparation : ['heat oil in a large skillet over medium-high heat', 'add chicken and cook , stirring frequently , until chicken is done , about 4 to 5 minutes', 'remove chicken from skillet', 'set aside', 'add garlic to skillet and cook , stirring frequently , 30 seconds', 'add tomatoes , pumpkin pie spice , chili powder and cumin', 'simmer 5 minutes', 'add peas and chicken , and heat through', 'stir in cilantro', 'serve chicken mixture over hot couscous']
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['heat oil in a large skillet over medium-high heat', 'add chicken and cook , stirring frequently , until chicken is done , about 4 to 5 minutes', 'remove chicken from skillet', 'set aside', 'add garlic to skillet and cook , stirring frequently , 30 seconds', 'add tomatoes , pumpkin pie spice , chili powder and cumin', 'simmer 5 minutes', 'add peas and chicken , and heat through', 'stir in cilantro', 'serve chicken mixture over hot couscous']
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Recipe Name : moroccan style couscous
Description : this is my version of the couscous dish served at our local moroccan restaurant. i used more chicken because i wanted it to be a one-dish meal, and i added dried currants because it just seemed at the time to be the right thing to do. and it was.
Ingredients : ['onion', 'olive oil', 'garlic cloves', 'salt', 'curry powder', 'cinnamon', 'ground cumin', 'cooked chicken breasts', 'chicken broth', 'carrots', 'potatoes', 'canned chick-peas', 'dried currant', 'couscous']
Steps for preparation : ['heat olive oil over medium heat in a large saucepan with a tight-fitting lid', 'add onions and saute until translucent', 'add garlic , curry powder , cinnamon , cumin , and salt', 'cook for a few minutes , stirring frequently , until fragrant', 'add chicken , chicken broth , potatoes , carrots , currants , and chickpeas', 'bring to a boil', 'reduce heat , cover , and simmer until carrots and potatoes are tender', 'return to a boil , add couscous , and stir well', 'cover , remove from heat , and let sit for about ten minutes', 'fluff with a fork before serving']
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['heat olive oil over medium heat in a large saucepan with a tight-fitting lid', 'add onions and saute until translucent', 'add garlic , curry powder , cinnamon , cumin , and salt', 'cook for a few minutes , stirring frequently , until fragrant', 'add chicken , chicken broth , potatoes , carrots , currants , and chickpeas', 'bring to a boil', 'reduce heat , cover , and simmer until carrots and potatoes are tender', 'return to a boil , add couscous , and stir well', 'cover , remove from heat , and let sit for about ten minutes', 'fluff with a fork before serving']
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Recipe Name : moroccan style fish
Description : this subtly spiced dish, with tastes from the north african coast, is a great winter warmer - fish with a tasty twist!
Ingredients : ['olive oil', 'onion', 'ground cumin', 'ground cinnamon', 'chopped tomatoes', 'dried apricots', 'honey', 'lemon', 'white fish fillets', 'fresh cilantro leaves', 'salt and pepper']
Steps for preparation : ['heat the olive oil in a wide shallow pan , add the onions and soften for 5 minutes', 'add the spices , tomatoes , apricots , honey , lemon zest and juice', 'season then simmer , uncovered for 10 minutes', 'take the two fish fillets and nestle them in the sauce', 'cover the shallow pan and cook gently for 6 to 7 minutes until the fish flakes easily', 'scatter with the cilantro leaves and serve with a generous helping of couscous']
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['heat the olive oil in a wide shallow pan , add the onions and soften for 5 minutes', 'add the spices , tomatoes , apricots , honey , lemon zest and juice', 'season then simmer , uncovered for 10 minutes', 'take the two fish fillets and nestle them in the sauce', 'cover the shallow pan and cook gently for 6 to 7 minutes until the fish flakes easily', 'scatter with the cilantro leaves and serve with a generous helping of couscous']
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Recipe Name : moroccan style kebabs
Description : posted for zwt6.
Ingredients : ['pork', 'yellow squash', 'olive oil', 'ground cumin', 'salt', 'cinnamon', 'ground ginger', 'dried oregano', 'garlic powder', 'bell pepper']
Steps for preparation : ['coat a broiler pan or grill rack with cooking spray', 'toss the meat and zucchini with the olive oil and add the cumin , salt , cinnamon , ginger , oregano and garlic powder', 'let stand 15 minutes', 'thread the meat , zucchini and red pepper on skewers', 'grill or broil 6 minutes on each side , or until meat cubes are pink in the center and vegetables are crisp-tender', 'makes 4 servings', 'if using pork: pork tenderloin is tasty , moist and perfectly safe when pink in the middle', "for optimal flavor and texture , don't cook the meat until it's gray throughout", 'use an instant-read meat thermometer to check for doneness: remove a roast from the oven at 150 degrees f']
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['coat a broiler pan or grill rack with cooking spray', 'toss the meat and zucchini with the olive oil and add the cumin , salt , cinnamon , ginger , oregano and garlic powder', 'let stand 15 minutes', 'thread the meat , zucchini and red pepper on skewers', 'grill or broil 6 minutes on each side , or until meat cubes are pink in the center and vegetables are crisp-tender', 'makes 4 servings', 'if using pork: pork tenderloin is tasty , moist and perfectly safe when pink in the middle', "for optimal flavor and texture , don't cook the meat until it's gray throughout", 'use an instant-read meat thermometer to check for doneness: remove a roast from the oven at 150 degrees f']
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Recipe Name : moroccan style lamb burgers
Description : i love these. in morocco, the people serve these burgers with ground cumin, salt, pepper and their special
Ingredients : ['lean ground lamb', 'green onions', 'paprika', 'cilantro', 'crushed red pepper flakes', 'salt', 'ground black pepper', 'vegetable oil', 'ground cumin', 'garlic']
Steps for preparation : ['put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil', 'using your hand , mix everything thoroughly', 'shape the mixture into 8 equal size patties similar to hamburgers', 'heat the oil in a non stick skillet', 'cook the patties over medium high heat about 3 to 4 minutes on each side , depending on the degree of doneness desired', 'drain on paper towels and serve']
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['put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil', 'using your hand , mix everything thoroughly', 'shape the mixture into 8 equal size patties similar to hamburgers', 'heat the oil in a non stick skillet', 'cook the patties over medium high heat about 3 to 4 minutes on each side , depending on the degree of doneness desired', 'drain on paper towels and serve']
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Recipe Name : moroccan style lamb kebabs
Description : these kebabs are a great way to cook meat without adding any fat. why not roast some pumpkin wedges rubbed with a touch of grain mustard and a splash of lemon juice to serve them. harissa is a fiery chilli paste from africa and can be found in supermarkets.
Ingredients : ['boneless leg of lamb', 'olive oil', 'lemon juice', 'ground cumin', 'ground coriander', 'ground turmeric', 'paprika', 'garlic clove', 'harissa', 'red onion', 'lemon', 'salt']
Steps for preparation : ['pre heat barbecue', 'trim any excess fat off the outside of the lamb and then cut into 5cm chunks', 'place in a non metallic bowl with the oil , lemon juice , spices , garlic , harissa and some seasoning and mix well', 'cover and leave to marinate at room temperature for 2 hours', 'peel the onion , leaving the root end intact , and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge', 'cut the lemon into 8 wedges', 'thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers , and place over medium hot barbecue , for 10 - 15 minutes', 'turn every now and then , until the lamb is nicely browned on the outside , but still pink in the centre', 'serve with fresh coriander and roasted pumpkin wedges , if liked']
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['pre heat barbecue', 'trim any excess fat off the outside of the lamb and then cut into 5cm chunks', 'place in a non metallic bowl with the oil , lemon juice , spices , garlic , harissa and some seasoning and mix well', 'cover and leave to marinate at room temperature for 2 hours', 'peel the onion , leaving the root end intact , and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge', 'cut the lemon into 8 wedges', 'thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers , and place over medium hot barbecue , for 10 - 15 minutes', 'turn every now and then , until the lamb is nicely browned on the outside , but still pink in the centre', 'serve with fresh coriander and roasted pumpkin wedges , if liked']
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Recipe Name : moroccan style mussels
Description : this one is from gourmet may, 2006. "chickpeas transform saucy mussels into a meal that's as hearty as it is seductive." i have not made this one yet, so times are an estimate.
Ingredients : ['onion', 'garlic cloves', 'ground cumin', 'paprika', 'ground ginger', 'ground cinnamon', 'cayenne', 'olive oil', 'cider vinegar', 'chickpeas', 'sugar', 'tomatoes with juice', 'mussels', 'fresh flat-leaf parsley']
Steps for preparation : ['cook onion , garlic , and spices in the olive oil in a 6-quart heavy pot over medium low heat', 'stir until onion is softened , about 6 minute', 'stir in the vinegar and simmer for 1 minute', 'add the chickpeas , sugar , and tomatoes with their juice', 'increase the heat to medium and gently simmer , uncovered , stirring occasionally until slightly thickened , about 15 minute', 'add the mussels and return to a simmer', 'cover tightly with lid and cook until mussels just open wide , about 3-6 minute discard any mussels that remain unopened after 6 min', ')', 'stir in parsley and serve in shallow bowls']
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['cook onion , garlic , and spices in the olive oil in a 6-quart heavy pot over medium low heat', 'stir until onion is softened , about 6 minute', 'stir in the vinegar and simmer for 1 minute', 'add the chickpeas , sugar , and tomatoes with their juice', 'increase the heat to medium and gently simmer , uncovered , stirring occasionally until slightly thickened , about 15 minute', 'add the mussels and return to a simmer', 'cover tightly with lid and cook until mussels just open wide , about 3-6 minute discard any mussels that remain unopened after 6 min', ')', 'stir in parsley and serve in shallow bowls']
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Recipe Name : moroccan style pasta salad
Description : recipe i found on moroccan food on about.com. it states that you can add a variety of vegetables (your choice), so would i add carrots, celery along with the suggested bell pepper as my choices. here is what is stated about the recipe: "this antipasto-style pasta salad gets a moroccan twist with ingredients common in morocco – cured meat, olives, edam cheese, and veggies – and an easy cooked vinaigrette that takes just minutes to prepare. use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets. allow chilling time before serving. the tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!"
Ingredients : ['rotini pasta', 'salami', 'edam cheese', 'bell pepper', 'green olives', 'corn', 'vinegar', 'olive oil', 'onion', 'garlic cloves', "za'atar spice mix", 'sugar', 'salt', 'cayenne pepper']
Steps for preparation : ['cook the pasta al dente according to the package directions', 'drain the pasta , rinse with cold water , and leave it to cool and drain completely in a colander', 'while the pasta is cooking , make the dressing', "place the vinaigrette's ingredients in a small saucepan and bring to a boil", 'reduce the heat and simmer the dressing for 5 minutes , stirring occasionally', 'remove the partially crushed garlic cloves and set the dressing aside to cool', 'transfer the cooled pasta to a large bowl and add the salami , cheese , olives , peppers and corn', 'pour the vinaigrette over the salad and stir gently to mix', 'cover , and leave the pasta salad to marinate in the fridge for several hours or overnight', 'stir the salad and check for seasoning , before serving']
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['cook the pasta al dente according to the package directions', 'drain the pasta , rinse with cold water , and leave it to cool and drain completely in a colander', 'while the pasta is cooking , make the dressing', "place the vinaigrette's ingredients in a small saucepan and bring to a boil", 'reduce the heat and simmer the dressing for 5 minutes , stirring occasionally', 'remove the partially crushed garlic cloves and set the dressing aside to cool', 'transfer the cooled pasta to a large bowl and add the salami , cheese , olives , peppers and corn', 'pour the vinaigrette over the salad and stir gently to mix', 'cover , and leave the pasta salad to marinate in the fridge for several hours or overnight', 'stir the salad and check for seasoning , before serving']
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Recipe Name : moroccan style potato and egg sandwiches
Description : typical of the street food in the grand plaza of marrakesh.
Ingredients : ['eggs', 'cumin seed', 'bell pepper', 'onion', 'boiling potato', 'salt', 'black pepper', 'extra virgin olive oil', 'portuguese rolls', 'harissa']
Steps for preparation : ['cover eggs with cold water by 1 1 / 2 inches in a 1 1 / 2- to 2-quart saucepan and bring to a rolling boil , partially covered', 'reduce heat to low and cook eggs , covered , 30 seconds', 'remove from heat and let eggs stand in hot water , covered , 15 minutes', 'rinse eggs under cold water 5 minutes to stop cooking', 'peel eggs and quarter lengthwise', 'meanwhile , toast cumin seeds in a dry 12-inch heavy skillet over moderate heat , stirring , until fragrant and a few shades darker , about 4 minutes', 'grind them to a powder in grinder', 'transfer to a small serving bowl', 'cook peppers , onion , potatoes , salt , and pepper in oil in same skillet over moderate heat , covered , stirring occasionally , until vegetables are browned and very tender , 15 to 20 minutes', 'season with salt and pepper', 'cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll', 'put 2 egg quarters in bottom of each pocket and fill with vegetable mixture', 'top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin', 'serve sandwiches with remaining cumin and oil and harissa for seasoning']
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['cover eggs with cold water by 1 1 / 2 inches in a 1 1 / 2- to 2-quart saucepan and bring to a rolling boil , partially covered', 'reduce heat to low and cook eggs , covered , 30 seconds', 'remove from heat and let eggs stand in hot water , covered , 15 minutes', 'rinse eggs under cold water 5 minutes to stop cooking', 'peel eggs and quarter lengthwise', 'meanwhile , toast cumin seeds in a dry 12-inch heavy skillet over moderate heat , stirring , until fragrant and a few shades darker , about 4 minutes', 'grind them to a powder in grinder', 'transfer to a small serving bowl', 'cook peppers , onion , potatoes , salt , and pepper in oil in same skillet over moderate heat , covered , stirring occasionally , until vegetables are browned and very tender , 15 to 20 minutes', 'season with salt and pepper', 'cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll', 'put 2 egg quarters in bottom of each pocket and fill with vegetable mixture', 'top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin', 'serve sandwiches with remaining cumin and oil and harissa for seasoning']
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Recipe Name : moroccan style pumpkin and couscous salad
Description : russ found this one in the western australian sunday times-it's yummy!
Ingredients : ['pumpkin', 'olive oil', 'cumin seed', 'ground coriander', 'ground ginger', 'broad beans', 'vegetable stock', 'couscous', 'chickpeas', 'pine nuts', 'fresh lemon juice', 'fresh coriander', 'plain yogurt']
Steps for preparation : ['preheat oven to 200c', 'line a baking tray with non-stick baking paper', 'combine the pumpkin with the oil and spices in a large bowl', 'season with salt and pepper', 'place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown', 'turn occasionally', 'meanwhile , cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender', 'refresh under cold running water: peel then set aside', 'bring the stock to the boil , remove from the heat and add the couscous', 'cover and set aside for 5 minutes or until all the liquid is absorbed', 'fluff up with a fork', 'in a large bowl , combine the couscous , pumpkin , broad beans , chickpeas , pine nuts , lemon juice and coriander leaves tossing gently to combine', 'taste and season', 'serve with the yogurt if desired']
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['preheat oven to 200c', 'line a baking tray with non-stick baking paper', 'combine the pumpkin with the oil and spices in a large bowl', 'season with salt and pepper', 'place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown', 'turn occasionally', 'meanwhile , cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender', 'refresh under cold running water: peel then set aside', 'bring the stock to the boil , remove from the heat and add the couscous', 'cover and set aside for 5 minutes or until all the liquid is absorbed', 'fluff up with a fork', 'in a large bowl , combine the couscous , pumpkin , broad beans , chickpeas , pine nuts , lemon juice and coriander leaves tossing gently to combine', 'taste and season', 'serve with the yogurt if desired']
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Recipe Name : moroccan style quinoa
Description : a middle eastern themed dish. can accompany lamb, fish or chicken- basically anywhere as a substitute for cous cous. quinoa is gluten free. serves 4 as a side dish.
Ingredients : ['olive oil', 'spanish onion', 'garlic cloves', 'turmeric', 'cumin powder', 'quinoa', 'lime, juice and zest of', 'slivered almonds', 'currants', 'fresh coriander', 'lime wedge']
Steps for preparation : ["heat the oil , saut the onion for 2 - 3 minutes , until it's transparent", 'add the garlic and spices and cook for a further 1 minute', 'rinse the quinoa thoroughly , using a strainer', 'add the quinoa to the pan with the onion and lime zest , stir', 'measure the water and lime juice in a jug to make 2 cups of liqud', 'add the water to the pan and gently bring it to the boil , continue to stir', 'once boiled , cover the pan , reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the quinoa', 'add add the almonds , currants and coriander', 'garnish with lime wedges and serve']
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["heat the oil , saut the onion for 2 - 3 minutes , until it's transparent", 'add the garlic and spices and cook for a further 1 minute', 'rinse the quinoa thoroughly , using a strainer', 'add the quinoa to the pan with the onion and lime zest , stir', 'measure the water and lime juice in a jug to make 2 cups of liqud', 'add the water to the pan and gently bring it to the boil , continue to stir', 'once boiled , cover the pan , reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the quinoa', 'add add the almonds , currants and coriander', 'garnish with lime wedges and serve']
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Recipe Name : moroccan style salmon
Description : great flavors!
Ingredients : ['onion', 'garlic cloves', 'olive oil', 'canned whole tomatoes', 'honey', 'fresh lemon zest', 'ground cumin', 'lemon juice', 'salt and black pepper', 'cayenne pepper', 'salmon fillets', 'almonds', 'cilantro', 'cooked couscous']
Steps for preparation : ['saute onions and garlic in olive oil in a medium skillet over medium high heat until golden', 'stir in tomatoes , tomato liquid , honey , lemon zest and cumin', 'simmer 10 to 15 minutes', 'stir in lemon juice and season with salt , pepper and cayenne , to taste', 'meanwhile , season salmon fillets with salt and pepper', 'bruil 4 to 6 inches from heat , alowing 10 minutes per inch of thickness , measured at the thickest part', 'place each fillet on plate , top with tomato sauce , sprinkle with almonds and cilantro', 'serve with couscous or rice']
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['saute onions and garlic in olive oil in a medium skillet over medium high heat until golden', 'stir in tomatoes , tomato liquid , honey , lemon zest and cumin', 'simmer 10 to 15 minutes', 'stir in lemon juice and season with salt , pepper and cayenne , to taste', 'meanwhile , season salmon fillets with salt and pepper', 'bruil 4 to 6 inches from heat , alowing 10 minutes per inch of thickness , measured at the thickest part', 'place each fillet on plate , top with tomato sauce , sprinkle with almonds and cilantro', 'serve with couscous or rice']
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Recipe Name : moroccan style spicy chicken rice 25 minutes to make
Description : this is a super quick, super tasty recipe! it will turn out best if you use the moroccan style ras el hanout as opposed to the algerian one - the moroccan version has warmer spice tones & the algerian has more earthy tones. you can add another dimension to this with a little bit of finely chopped preserved lemon.
Ingredients : ['skinless chicken breasts', 'ras el hanout spice mix', 'onion', 'butter', 'long grain rice', 'dried apricots', 'chicken stock cube', 'chickpeas', 'flat leaf parsley', 'pistachio nut']
Steps for preparation : ['coat chicken with the ras el hanout', 'fry the onion in butter until soft', 'add the chicken , then cook for a few mins more', 'stir in the rice and apricots , then add the stock cube with 700ml boiling water and the chickpeas', 'cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid', 'remove from heat , add parsley & mix', 'serve each portion with a sprinkle of pistachios']
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['coat chicken with the ras el hanout', 'fry the onion in butter until soft', 'add the chicken , then cook for a few mins more', 'stir in the rice and apricots , then add the stock cube with 700ml boiling water and the chickpeas', 'cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid', 'remove from heat , add parsley & mix', 'serve each portion with a sprinkle of pistachios']
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Recipe Name : moroccan style spicy pickled vegetables
Description : i love crunchy veggies & low cal options are always a plus. this recipe from chefbarrae caught my eye as a must try. i liked that it is diabetic friendly and think it would be picnic friendly. this dish is easy to prepare and stores well in the refrigerator for at least a week. i plan to try adding additional veggies such as celery and cauliflower too.
Ingredients : ['white vinegar', 'water', 'coriander seed', 'cumin seed', 'black peppercorns', 'fennel seed', 'brown mustard seeds', 'yellow mustard seeds', 'lemon zest', 'cinnamon sticks', 'bay leaves', 'dried thyme', 'crushed red pepper flakes', 'splenda sugar substitute', 'carrots', 'onion', 'green bell pepper', 'tomatoes', 'garlic cloves', 'stuffed green olive']
Steps for preparation : ['make the marinade', 'pour the vinegar and water into a sauce pan', 'add all of the dried spices , herbs , julienned lemon zest and splenda', 'bring to a simmer and simmer on low for about 15 or 20 minutes', 'while the pickling blend is simmering bring another small pot of water to the boil', 'blanch the carrots , onions and green pepper separately , cooking the carrots about 2 minutes , the onion and green pepper about 1 minute', 'place all of the vegetables , including the tomatoes , garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them', 'pour the hot pickling liquid over the top', 'carefully stir so that all of the vegetables are submerged in the pickling liquid', 'cool to room temperature , about 1 hour and then cover and refrigerate', 'this needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become']
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['make the marinade', 'pour the vinegar and water into a sauce pan', 'add all of the dried spices , herbs , julienned lemon zest and splenda', 'bring to a simmer and simmer on low for about 15 or 20 minutes', 'while the pickling blend is simmering bring another small pot of water to the boil', 'blanch the carrots , onions and green pepper separately , cooking the carrots about 2 minutes , the onion and green pepper about 1 minute', 'place all of the vegetables , including the tomatoes , garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them', 'pour the hot pickling liquid over the top', 'carefully stir so that all of the vegetables are submerged in the pickling liquid', 'cool to room temperature , about 1 hour and then cover and refrigerate', 'this needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become']
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Recipe Name : moroccan style split pea soup
Description : i found this recipe today at whole foods and thought it sounded intriguing. i made one change subbing 1 large onion for 2 leeks. i usually make pea soup with ham but this sounds delicious!
Ingredients : ['split peas', 'water', 'carrots', 'celery ribs', 'onion', 'garlic', 'ground cumin', 'ground coriander', 'paprika', 'dried oregano', 'bay leaves', 'salt & freshly ground black pepper']
Steps for preparation : ['combine peas and water in a large pot , bring to a boil , reduce heat and simmer 30 minutes', 'add remaining ingredients and simmer 2-3 hours or until peas are soft and the soup thickens']
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['combine peas and water in a large pot , bring to a boil , reduce heat and simmer 30 minutes', 'add remaining ingredients and simmer 2-3 hours or until peas are soft and the soup thickens']
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Recipe Name : moroccan style turkey spaghetti meatballs
Description : we had this for our main meal last night. i rather heavily adapted it from a few others as i like meat & my wife and son like pasta & as we are trying to eat healthier i am trying to find new ways to use turkey meat instead of beef.
Ingredients : ['ground turkey', 'fresh parsley', 'fresh cilantro', 'red onion', 'paprika', 'cumin', 'turmeric', 'ground black pepper', 'egg', 'dry breadcrumbs', 'olive oil', 'flour', 'spaghetti', 'garlic cloves', 'mushroom', 'green pepper', 'yellow pepper', 'red pepper', 'chopped tomatoes', 'cinnamon', 'ground cumin', 'salt', 'black pepper', 'chickpeas']
Steps for preparation : ['meatballs', 'mix parsley , onion , spices , bread crumbs & egg with the ground turkey', 'make sure it is well mixed so that the spices are evenly distributed throughout the mixture', 'fork out 20 one inch balls', 'roll the balls into the flour until coated', 'pour enough oil to just cover the bottom of the frying pan , heat on medium heat', 'place the balls into the heated oil', 'turn frequently so they do not burn on the sides', 'cook until they are done all the way through', 'place off to the side', 'put spaghetti in a large pot of boiling water and cook as long as the packet suggests', 'mine takes 7-9 minutes', 'sauce', 'meanwhile , drain oil from the frying pan', 'add the onions , garlic and mushrooms and saute until they start to get soft which was about 5 minutes for me', 'add the tomatoes , peppers , cinnamon , cumin , turmeric and black pepper and lightly simmer for about 8 minutes stirring frequently', 'stir in the chickpeas and heat just long enough to cook through , about 3 minutes', 'stir in the fresh herbs and just mix through until they start to wilt', 'add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce', 'add in cooked meatballs and stir to make sure all of them are coated in the sauce']
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['meatballs', 'mix parsley , onion , spices , bread crumbs & egg with the ground turkey', 'make sure it is well mixed so that the spices are evenly distributed throughout the mixture', 'fork out 20 one inch balls', 'roll the balls into the flour until coated', 'pour enough oil to just cover the bottom of the frying pan , heat on medium heat', 'place the balls into the heated oil', 'turn frequently so they do not burn on the sides', 'cook until they are done all the way through', 'place off to the side', 'put spaghetti in a large pot of boiling water and cook as long as the packet suggests', 'mine takes 7-9 minutes', 'sauce', 'meanwhile , drain oil from the frying pan', 'add the onions , garlic and mushrooms and saute until they start to get soft which was about 5 minutes for me', 'add the tomatoes , peppers , cinnamon , cumin , turmeric and black pepper and lightly simmer for about 8 minutes stirring frequently', 'stir in the chickpeas and heat just long enough to cook through , about 3 minutes', 'stir in the fresh herbs and just mix through until they start to wilt', 'add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce', 'add in cooked meatballs and stir to make sure all of them are coated in the sauce']
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Recipe Name : moroccan summer salad
Description : for zaar world tour 2005
Ingredients : ['apples', 'green peppers', 'tomatoes', 'cucumbers', 'extra virgin olive oil', 'lemon juice', 'salt', 'pepper']
Steps for preparation : ['in a large bowl combine oil and lemon juice', 'dice all fruit and veggies and add to bowl', 'salt and pepper to taste', 'serve at room temperature or refrigerate and serve chilled', 'best served within 24 hours']
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['in a large bowl combine oil and lemon juice', 'dice all fruit and veggies and add to bowl', 'salt and pepper to taste', 'serve at room temperature or refrigerate and serve chilled', 'best served within 24 hours']
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Recipe Name : moroccan sweet couscous
Description : from vegetarian quick and easy. this combination of nuts, dried fruits and fresh fruits is hard to resist. if the margarine option is used this recipe is vegan.
Ingredients : ['couscous', 'hot water', 'butter', 'dates', 'almonds', 'mixed nuts', 'raisins', 'sugar', 'orange', 'powdered sugar', 'ground cinnamon']
Steps for preparation : ['place couscous in a bowl and pour in the hot water , stirring as you do and set aside for 10 minutes', 'meanwhile , combine nuts , dried fruit , sugar and orange juice', 'set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes', 'rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes', 'when ready to serve , mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish', 'decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve']
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['place couscous in a bowl and pour in the hot water , stirring as you do and set aside for 10 minutes', 'meanwhile , combine nuts , dried fruit , sugar and orange juice', 'set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes', 'rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes', 'when ready to serve , mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish', 'decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve']
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Recipe Name : moroccan sweet potato and chickpea soup
Description : an easy, velvety soup with complex delicious spice tastes, would make a wonderful start to a dinner party or a great lunch. got this off the web ages ago and can't remember the name of the site. may need more lemon juice if the potatoes and carrots are really sweet so taste at the end, and i used more spices as i like a deeper flavour.
Ingredients : ['olive oil', 'onion', 'garlic cloves', 'ground coriander', 'ground cumin', 'chili powder', 'sweet potatoes', 'carrots', 'chicken stock', 'chickpeas', 'lemon, juice of']
Steps for preparation : ['heat oil in a large saucepan over medium heat , add onion and garlic and cook for 3 minutes', 'stir in spices and cook for a further 2 minutes', 'add sweet potato and carrot and sweat well for 10 minutes', 'add stock and cover , bring to the boil and simmer for 20 minutes', 'add chick peas and simmer for further 10 mins until chick peas are tender', 'blend until smooth , season well with salt and fresh black pepper and add lemon juice to taste']
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['heat oil in a large saucepan over medium heat , add onion and garlic and cook for 3 minutes', 'stir in spices and cook for a further 2 minutes', 'add sweet potato and carrot and sweat well for 10 minutes', 'add stock and cover , bring to the boil and simmer for 20 minutes', 'add chick peas and simmer for further 10 mins until chick peas are tender', 'blend until smooth , season well with salt and fresh black pepper and add lemon juice to taste']
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Recipe Name : moroccan sweet potato stew
Description : this is a great vegetarian side dish.
Ingredients : ['onion', 'garlic cloves', 'turmeric', 'cinnamon', 'curry powder', 'ground cumin', 'ground nutmeg', 'crushed red pepper flakes', 'salt', 'fresh ground black pepper', 'sweet potatoes', 'red bell pepper', 'eggplant', 'vegetable broth', 'chickpeas', 'diced tomatoes', 'fresh cilantro leaves']
Steps for preparation : ['place the onions and garlic into a large pot with 1 / 4 cup water', 'cook , covered , over low heat until tender , about 10 to 12 minutes , adding more water as necessary to prevent scorching', 'stir in the turmeric , cinnamon , curry , cumin , nutmeg , red pepper flakes , salt and pepper', 'cook for 3 minutes', 'stir in the sweet potatoes , bell pepper , eggplant and broth', 'raise the heat to medium and bring to a boil', 'reduce heat to low and simmer , covered , for 5 minutes', 'add garbanzo beans and tomatoes , and simmer , covered , until sweet potatoes are tender , about 45 to 60 minutes , stirring occasionally', 'garnish with fresh cilantro before serving']
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['place the onions and garlic into a large pot with 1 / 4 cup water', 'cook , covered , over low heat until tender , about 10 to 12 minutes , adding more water as necessary to prevent scorching', 'stir in the turmeric , cinnamon , curry , cumin , nutmeg , red pepper flakes , salt and pepper', 'cook for 3 minutes', 'stir in the sweet potatoes , bell pepper , eggplant and broth', 'raise the heat to medium and bring to a boil', 'reduce heat to low and simmer , covered , for 5 minutes', 'add garbanzo beans and tomatoes , and simmer , covered , until sweet potatoes are tender , about 45 to 60 minutes , stirring occasionally', 'garnish with fresh cilantro before serving']
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Recipe Name : moroccan sweet potato with couscous
Description : spicy, flavourful, healthy, vegetarian, and a very easy one dish meal! bright colours and three different textures in one dish. this is (very) slightly adapted from the recipe of the same name at cookthink.com.
Ingredients : ['sweet potato', 'salt', 'fresh ginger', 'ground cinnamon', 'lemon', 'honey', 'chile', 'raisins', 'olive oil', 'lemon zest', 'couscous', 'boiling water']
Steps for preparation : ['chop sweet potato , put in a pot with barely enough water to cover', 'add salt , bring to a boil , then reduce heat and simmer for 10-12 minutes until tender', 'cook couscous by placing in a bowl with equal amount of boiling water and covering immediately', 'leave to cook while potato is simmering', 'prepare ginger and lemon', 'add everything except lemon zest and couscous to water and sweet potato and keep on cooking about 2 minutes', 'stir in lemon zest', 'fluff couscous , divide between two pasta plates and top with sweet potato', 'be generous with the sauce as it will soak into the couscous and add delicious flavour']
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['chop sweet potato , put in a pot with barely enough water to cover', 'add salt , bring to a boil , then reduce heat and simmer for 10-12 minutes until tender', 'cook couscous by placing in a bowl with equal amount of boiling water and covering immediately', 'leave to cook while potato is simmering', 'prepare ginger and lemon', 'add everything except lemon zest and couscous to water and sweet potato and keep on cooking about 2 minutes', 'stir in lemon zest', 'fluff couscous , divide between two pasta plates and top with sweet potato', 'be generous with the sauce as it will soak into the couscous and add delicious flavour']
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Recipe Name : moroccan tagine
Description : this is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. if you have a tagine, you could use it for the recipe, i however do not. serve over couscous.
Ingredients : ['vegetable oil', 'onions', 'garlic cloves', 'boneless skinless chicken breasts', 'carrot', 'red capsicums', 'ground cumin', 'ground allspice', 'ground ginger', 'turmeric', 'cinnamon', 'salt', 'cayenne', 'water', 'eggplant', 'raisins', 'chickpeas', 'dried apricot']
Steps for preparation : ['heat oil in a saucepan over medium heat', 'add the onion and garlic , stirring for a few minutes until onion is translucent', 'add chicken and lightly colour , stirring', 'remove from pan', 'add carrots , capsicum , and spices', 'stir dry to toast', 'once a nice aroma comes from the pan , add 1 / 2 cup of water', 'cook stirring occasionally for 5 minutes', 'add remaining ingredients', 'cover and simmer over a medium heat for 30 minutes until veggies are tender', 'stir frequently during cooking , to prevent catching on the bottom', 'you may need to add additional water', 'serve with couscous', 'nb: you only need to salt your eggplant if there are lots of black seeds when you cut it open', 'make sure you rinse the excess salt off and dry well in that case']
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['heat oil in a saucepan over medium heat', 'add the onion and garlic , stirring for a few minutes until onion is translucent', 'add chicken and lightly colour , stirring', 'remove from pan', 'add carrots , capsicum , and spices', 'stir dry to toast', 'once a nice aroma comes from the pan , add 1 / 2 cup of water', 'cook stirring occasionally for 5 minutes', 'add remaining ingredients', 'cover and simmer over a medium heat for 30 minutes until veggies are tender', 'stir frequently during cooking , to prevent catching on the bottom', 'you may need to add additional water', 'serve with couscous', 'nb: you only need to salt your eggplant if there are lots of black seeds when you cut it open', 'make sure you rinse the excess salt off and dry well in that case']
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Recipe Name : moroccan tagine of chicken with apricots
Description : this is one of my favorite moroccan dishes. many people stay away from making moroccan tagine dishes because they think you need a tagine pot to cook it in. this isn't so-- a dutch oven (such as a le creuset) works magnificently. the word tagine actually means "stew", so these tagine recipes are a reflection of the cooking method, not the pot. i cooked mine in my le creuset pot, and then served it in my tagine pot. if you've never dabbled in moroccan cooking before, you must taste this delightfully sweet and savory tagine! enjoy!
Ingredients : ['boneless skinless chicken thighs', 'garlic cloves', 'orange juice', 'extra virgin olive oil', 'fresh cilantro', 'of fresh mint', 'ground cumin', 'ground nutmeg', 'yellow onion', 'garlic clove', 'dried apricot', 'prune', 'chicken stock', 'kosher salt']
Steps for preparation : ['in a shallow non-metallic dish , mix the chicken with the crushed garlic , orange juice , 1 / 4 cup olive oil , cilantro , mint , cumin and nutmeg', 'cover , and let marinate overnight', 'in a large dutch oven , heat 2 tbs oil over med / high heat', 'halve the onion lengthwise and thinly slice it crosswise', 'add the onion and the minced garlic to the pot , and stir until softened and cooked , but not browned', 'remove from pot and set aside', 'add 1 more tablespoon of the oil and add the chicken , reserving the marinade', 'brown the chicken in the pot and then add the onions , prunes , apricots and their soaking liquid , marinade , chicken stock and salt', 'bring to a boil , then immediately lower to a simmer and cover with a lid', 'simmer for 2-2 1 / 2hours', 'towards the end , remove the lid from the pot to allow the liquid to evaporate a little', 'serve warm and sprinkled with sesame seeds , if desired']
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['in a shallow non-metallic dish , mix the chicken with the crushed garlic , orange juice , 1 / 4 cup olive oil , cilantro , mint , cumin and nutmeg', 'cover , and let marinate overnight', 'in a large dutch oven , heat 2 tbs oil over med / high heat', 'halve the onion lengthwise and thinly slice it crosswise', 'add the onion and the minced garlic to the pot , and stir until softened and cooked , but not browned', 'remove from pot and set aside', 'add 1 more tablespoon of the oil and add the chicken , reserving the marinade', 'brown the chicken in the pot and then add the onions , prunes , apricots and their soaking liquid , marinade , chicken stock and salt', 'bring to a boil , then immediately lower to a simmer and cover with a lid', 'simmer for 2-2 1 / 2hours', 'towards the end , remove the lid from the pot to allow the liquid to evaporate a little', 'serve warm and sprinkled with sesame seeds , if desired']
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Recipe Name : moroccan tagine with chicken and dates
Description : a tagine is both an cooking vessel and the dish it's prepared in, originating in africa. the conical shape of a tagine helps to baste the dish as it cooks. if you happen to have a tagine, that's great, but the dish works just as well in a medium or large covered pan. there are many variations on the dish, but in my family we like to use chicken thighs (with skin and on the bone, since they do well with the long cooking time). we've also done it with carrot in place of the sweet potatoes, and you can vary the fruit. sometimes we do golden raisins and dried apricot in place of the dates. the chile-ginger-cinnamon broth is sweet, spicy, and delicious. the sugared walnuts and yogurt are for serving. serve over cous-cous.
Ingredients : ['walnut halves', 'butter', 'sugar', 'plain yogurt', 'chicken thighs', 'olive oil', 'salt and pepper', 'onion', 'garlic cloves', 'cumin', 'ground coriander', 'cayenne pepper', 'cinnamon', 'ground ginger', 'chicken stock', 'honey', 'apple cider', 'sweet potato', 'chickpeas', 'dates']
Steps for preparation : ['for sugared walnuts: melt 1 t butter in a small saucepan and cook the walnuts over low heat until they are a shade darker and fragrant', 'set aside to cool', 'when cool , remove from the pan into a bowl and toss with the 1 t sugar', 'set aside', 'in the tagine cooking vessel , heat 1 t olive oil over medium-high heat until hot', 'salt and pepper the chicken thighs on both sides and sear until just golden brown , but not cooked through', 'set them aside', 'the thighs will have rendered some fat', 'remove enough fat to leave only 1 t fat in the pan', 'lower the heat to medium and saute the onion until translucent , about 5 minutes', 'stir in the garlic , cumin , coriander , cayenne , cinnamon , and ginger and continue to saute until the garlic is softened and the spices are toasted , about 2 minutes', 'add the cider , chicken broth , and honey and bring to a boil', 'boil the liquid for about 5 minutes , until liquid has reduced slightly', 'meanwhile , preheat the oven to 375 degrees', 'to the broth mixture , add the sweet potato , half of the chickpeas and half of the dates', 'nestle the chicken thighs in the pan and toss the remaining dates and chickpeas over the top', 'cover the vessel and place it in the 375-degree oven for 50 minutes to 1 hour , until the sweet potato and chicken thighs are cooked though', 'when cooked , remove from the oven and taste for seasoning', 'add more salt , pepper , or honey as desired', 'serve over cous-cous with sugared walnuts and yogurt on the side']
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['for sugared walnuts: melt 1 t butter in a small saucepan and cook the walnuts over low heat until they are a shade darker and fragrant', 'set aside to cool', 'when cool , remove from the pan into a bowl and toss with the 1 t sugar', 'set aside', 'in the tagine cooking vessel , heat 1 t olive oil over medium-high heat until hot', 'salt and pepper the chicken thighs on both sides and sear until just golden brown , but not cooked through', 'set them aside', 'the thighs will have rendered some fat', 'remove enough fat to leave only 1 t fat in the pan', 'lower the heat to medium and saute the onion until translucent , about 5 minutes', 'stir in the garlic , cumin , coriander , cayenne , cinnamon , and ginger and continue to saute until the garlic is softened and the spices are toasted , about 2 minutes', 'add the cider , chicken broth , and honey and bring to a boil', 'boil the liquid for about 5 minutes , until liquid has reduced slightly', 'meanwhile , preheat the oven to 375 degrees', 'to the broth mixture , add the sweet potato , half of the chickpeas and half of the dates', 'nestle the chicken thighs in the pan and toss the remaining dates and chickpeas over the top', 'cover the vessel and place it in the 375-degree oven for 50 minutes to 1 hour , until the sweet potato and chicken thighs are cooked though', 'when cooked , remove from the oven and taste for seasoning', 'add more salt , pepper , or honey as desired', 'serve over cous-cous with sugared walnuts and yogurt on the side']
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Recipe Name : moroccan tajine for the crock pot
Description : in morocco, tajines, or stews, are made in shallow earthenware cooking pots called tajines. in this version, you use a crock-pot to produce a mellow yet intensely flavoured meat-and-vegetable mixture with a tender texture and enticing aroma. so, let it simmer away while you’re at work or play. see below for fun additions. from chatelaine magazine. enjoy!
Ingredients : ['stewing lamb', 'garlic cloves', 'onions', 'ground cumin', 'paprika', 'ground ginger', 'cinnamon', 'allspice', 'salt', 'red chili pepper flakes', 'carrots', 'squash', 'chicken broth', 'green olives', 'chickpeas']
Steps for preparation : ['thaw lamb if using', 'trim excess fat from lamb or beef , then cut into large bite-size pieces', 'if using chicken thighs , leave whole', 'mince garlic and thinly slice onions', 'in a crock pot or other slow cooker , stir garlic with onions , cumin , paprika , ginger , cinnamon , allspice , salt , chili flakes , carrots , squash , broth and olives , if using', 'add meat', 'cover and cook on high heat for 5 hours or on low for 9 to 10 hours', 'stir in chickpeas , if using , during last 15 minutes of cooking', 'serve over couscous or with crusty bread', 'covered and refrigerated , tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bags', '~ lively additions ~', 'stir in 1 cup frozen peas during last 15 minutes of cooking', 'stir in sliced green onions , chopped coriander , parsley , basil or chives', 'add a little freshly squeezed lime or lemon juice for zip', 'for a snazzy touch , pour 1 / 4 cup heated dry sherry over 1 / 2 cup golden raisins', 'let stand for at least 15 minutes or overnight', 'stir into finished tajine']
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['thaw lamb if using', 'trim excess fat from lamb or beef , then cut into large bite-size pieces', 'if using chicken thighs , leave whole', 'mince garlic and thinly slice onions', 'in a crock pot or other slow cooker , stir garlic with onions , cumin , paprika , ginger , cinnamon , allspice , salt , chili flakes , carrots , squash , broth and olives , if using', 'add meat', 'cover and cook on high heat for 5 hours or on low for 9 to 10 hours', 'stir in chickpeas , if using , during last 15 minutes of cooking', 'serve over couscous or with crusty bread', 'covered and refrigerated , tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bags', '~ lively additions ~', 'stir in 1 cup frozen peas during last 15 minutes of cooking', 'stir in sliced green onions , chopped coriander , parsley , basil or chives', 'add a little freshly squeezed lime or lemon juice for zip', 'for a snazzy touch , pour 1 / 4 cup heated dry sherry over 1 / 2 cup golden raisins', 'let stand for at least 15 minutes or overnight', 'stir into finished tajine']
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Recipe Name : moroccan tea
Description : for zaar world tour.
Ingredients : ['green tea', 'sugar', 'mint leaves', 'dried orange blossoms', 'boiling water']
Steps for preparation : ['cover stuff with boiling water', 'let sit 5 minutes']
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['cover stuff with boiling water', 'let sit 5 minutes']
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Recipe Name : moroccan tomato and capsicum salad
Description : a salad that i like to serve with moroccan style dishes. it also goes well at a bbq. prep time doesn't include standing time for the roasted capsicum.
Ingredients : ['red capsicums', 'green capsicum', 'egg tomatoes', 'lemon juice', 'ground cumin', 'extra virgin olive oil', 'parsley', 'salt']
Steps for preparation : ['quarter the capsicums , and remove the saeeds and membranes', 'roast under a grill or in a very hot oven until the skin blackens and blisters', 'place in a paper or plastic bag for about 10 minutes', 'peel', 'chop the capsicum coarsely', 'drop the tomatoes into boiling water , count to ten , then drain and refresh in cold water', 'peel and seed , then chop coarsely', 'combine the capsicum and tomatoes in a bowl , add the combined remaining ingredients and mix well']
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['quarter the capsicums , and remove the saeeds and membranes', 'roast under a grill or in a very hot oven until the skin blackens and blisters', 'place in a paper or plastic bag for about 10 minutes', 'peel', 'chop the capsicum coarsely', 'drop the tomatoes into boiling water , count to ten , then drain and refresh in cold water', 'peel and seed , then chop coarsely', 'combine the capsicum and tomatoes in a bowl , add the combined remaining ingredients and mix well']
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Recipe Name : moroccan tomato chicken with couscous
Description : a healthy budget recipe with full of flavour from recipe+ http://www.food.com/recipe-finder/all/moroccan-spice-mix link to recipes for moroccan spice mix on food.com.
Ingredients : ['chicken legs', 'mixed spice', 'vegetable oil', 'brown onion', 'tomatoes', 'zucchini', 'couscous', 'chicken stock powder', 'parsley', 'lemon zest']
Steps for preparation : ['toss chicken in spice mix', 'heat oil in a large frying pan over moderate heat and add chicken and cook , turning for 3 minutes or until browned all over', 'remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well', 'add chicken and bring to a simmer , cover , cook stirring occasionally for 15 minutes', 'add zucchini and cook for 5 minutes or until chicken is cooked', 'meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water , cover with plastic food wrap , set aside for 5 minutes or until liquid is absorbed and then using a fork , fluff and separate grains', 'combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine', 'spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix']
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['toss chicken in spice mix', 'heat oil in a large frying pan over moderate heat and add chicken and cook , turning for 3 minutes or until browned all over', 'remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well', 'add chicken and bring to a simmer , cover , cook stirring occasionally for 15 minutes', 'add zucchini and cook for 5 minutes or until chicken is cooked', 'meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water , cover with plastic food wrap , set aside for 5 minutes or until liquid is absorbed and then using a fork , fluff and separate grains', 'combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine', 'spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix']
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Recipe Name : moroccan tomato lentil stew soup
Description : i always get great feedback from friends with this soup - tis my signature dish!!! the spice amounts are for a mildish soup. add more if you like it spicy. to save time, use 2 cups of tomato pasta sauce with the soup stock as the base (instead of the leek, tomatoes etc)
Ingredients : ['oil', 'leek', 'garlic cloves', 'cumin', 'coriander', 'smoked paprika', 'chili flakes', 'tomato paste', 'chopped tomatoes', 'lentils', 'potatoes', 'chicken stock', 'bay leaves', 'salt', 'sugar', 'pepper']
Steps for preparation : ['heat oil in a large saucepan over medium heat', 'add leek , garlic , spices and tomato paste', 'cook gently , stirring , for 5 minutes', 'add remaining ingredients and simmer until the potatoes are cooked']
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['heat oil in a large saucepan over medium heat', 'add leek , garlic , spices and tomato paste', 'cook gently , stirring , for 5 minutes', 'add remaining ingredients and simmer until the potatoes are cooked']
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Recipe Name : moroccan tuna briouats stuffed pastries
Description : these pastry triangles are filled with sweet or savory fillings & deep-fried, traditionally (or the may be baked in the oven). this version is made with tuna & is my husband's favorite.
Ingredients : ['egg roll wraps', 'spring roll wrappers', 'tuna in water', 'potatoes', 'onion', 'black olives', 'fresh parsley', 'fresh cilantro', 'harissa', 'olive oil', 'salt', 'paprika', 'cumin', 'black pepper', 'egg yolk', 'water', 'canola oil']
Steps for preparation : ['if you are using egg roll wrappers that are 7x7 inches they need to be cut in half so they measure 3', '5x7', 'set out the frozen spring roll pastry so it can thaw', 'if using raw potatoes , peel & dice them , then boil them until just tender', 'set aside to be used later', 'if using canned diced potatoes drain the water & set aside to be used later', 'drain the water from the tuna & place in a medium bowl', 'chopped the parsley & cilantro together then add it to the tuna', 'mix the onions , olives , harissa , & spices together then add to the tuna', 'add the olive oil to the tuna & stir until all the ingredients are well blended', 'lastly , add the potatoes & carefully stir in so they do not break apart', 'put 2 tablespoons of the filling at the top of a pastry strip', 'fold over into a triangle , then fold over again & again', 'lightly brush the end of the pastry strip with egg yolk & fold closed', 'repeat the last 2 steps until all the filling is gone', 'heat the oil in a medium pan', 'once hot add about 5 triangles to the oil', 'fry until golden brown , turning once', 'repeat until all the triangles are cooked', 'variation: preheat the oven to 350 degrees & bake for 20-30 minutes', 'the pastries should be puffed & golden brown on both sides']
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['if you are using egg roll wrappers that are 7x7 inches they need to be cut in half so they measure 3', '5x7', 'set out the frozen spring roll pastry so it can thaw', 'if using raw potatoes , peel & dice them , then boil them until just tender', 'set aside to be used later', 'if using canned diced potatoes drain the water & set aside to be used later', 'drain the water from the tuna & place in a medium bowl', 'chopped the parsley & cilantro together then add it to the tuna', 'mix the onions , olives , harissa , & spices together then add to the tuna', 'add the olive oil to the tuna & stir until all the ingredients are well blended', 'lastly , add the potatoes & carefully stir in so they do not break apart', 'put 2 tablespoons of the filling at the top of a pastry strip', 'fold over into a triangle , then fold over again & again', 'lightly brush the end of the pastry strip with egg yolk & fold closed', 'repeat the last 2 steps until all the filling is gone', 'heat the oil in a medium pan', 'once hot add about 5 triangles to the oil', 'fry until golden brown , turning once', 'repeat until all the triangles are cooked', 'variation: preheat the oven to 350 degrees & bake for 20-30 minutes', 'the pastries should be puffed & golden brown on both sides']
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Recipe Name : moroccan tuna patties
Description : i got this recipe from greenseas tuna. ds hates tuna and the the rest of us love tuna patties so its only when ds is not home that i can make anything with tuna in it.
this recipe is a different version of making tuna patties and even though they are a little different to the normal tuna patties, they are delicious especially served with a nice side salad!
the recipe calls for frying the patties but i cooked mine in the oven and they were fantastic!
Ingredients : ['potatoes', 'tuna in water', 'fresh breadcrumb', 'egg', 'fresh coriander leaves', 'ground cumin', 'ground coriander', 'ground cinnamon', 'olive oil', 'natural yoghurt', 'lemon rind']
Steps for preparation : ['combine the cooled mashed potato , drained tuna , breadcrumbs , egg , half the coriander and spices', 'mix together well', 'form into 8 patties and refrigerate for 15 minutes', 'heat oil in a frying pan over medium heat , cook for 3-4 minutes on each side or until golden', 'combine yoghurt , lemon rind and remaining coriander in a small bowl , mixing well', 'serve the patties with yoghurt sauce and a nice crisp salad']
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['combine the cooled mashed potato , drained tuna , breadcrumbs , egg , half the coriander and spices', 'mix together well', 'form into 8 patties and refrigerate for 15 minutes', 'heat oil in a frying pan over medium heat , cook for 3-4 minutes on each side or until golden', 'combine yoghurt , lemon rind and remaining coriander in a small bowl , mixing well', 'serve the patties with yoghurt sauce and a nice crisp salad']
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Recipe Name : moroccan tuna steaks
Description : pan sear or grill.
Ingredients : ['tuna steaks', 'ground cumin', 'paprika', 'turmeric', 'ground aniseed', 'ground ginger', 'ground cinnamon', 'red pepper flakes', 'salt', 'pepper', 'fresh lemon juice', 'extra virgin olive oil', 'butter', 'fresh coriander']
Steps for preparation : ['rinse the tuna steaks and pat dry with paper towels', 'in a small bowl , combine cumin , paprika , tumeric , anise , ginger , cinnamon , pepper flakes , salt , pepper , and lemon juice', 'lightly rub both sides of the tuna steaks with 1 tbsp olive oil', 'rub the seasoning mix on both sides of tuna steaks', 'coating them well', 'using a heavy bottomed saute pan or a cast-iron pan , warm the remaining olive oil', 'increase the heat to high and place the tuna in the pan', 'sear for 1 minute , then turn over carefully , reducing the heat to medium', 'sear the other side for 1 more minute until medium rare', 'do not overcook !', 'pour the melted butter over the tuna steaks and sprinkle with the coriander', 'serve immediately']
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['rinse the tuna steaks and pat dry with paper towels', 'in a small bowl , combine cumin , paprika , tumeric , anise , ginger , cinnamon , pepper flakes , salt , pepper , and lemon juice', 'lightly rub both sides of the tuna steaks with 1 tbsp olive oil', 'rub the seasoning mix on both sides of tuna steaks', 'coating them well', 'using a heavy bottomed saute pan or a cast-iron pan , warm the remaining olive oil', 'increase the heat to high and place the tuna in the pan', 'sear for 1 minute , then turn over carefully , reducing the heat to medium', 'sear the other side for 1 more minute until medium rare', 'do not overcook !', 'pour the melted butter over the tuna steaks and sprinkle with the coriander', 'serve immediately']
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Recipe Name : moroccan turkey stewp
Description : you can make this as a lower carb soup, or turn it into a stew by adding couscous! i adapted this from a recipe i found at the "go @ home" magazine/website.
Ingredients : ['ground turkey breast', 'butternut squash', 'onion', 'carrot', 'zucchini', 'raisins', 'fat-free chicken broth', 'water', 'diced tomatoes', 'garlic clove', 'cumin', 'ginger', 'cinnamon', 'salt', 'dried cilantro', 'couscous']
Steps for preparation : ['in a large stockpot , saut garlic and onion for 2-3 minutes', 'add ground turkey and cook', 'when the turkey is cooked about halfway , add the butternut squash and carrots and cook for about 7 minutes over medium heat , mixing and continuing to break up turkey', 'stir in all spices and cook , mixing , for 2 minutes', 'add tomatoes , raisins , water , and broth', 'bring to a boil , cover , and reduce heat to low', 'simmer approximately 20 minutes , until vegetables are softened', 'add zucchini and simmer another 5-10 minutes', 'to serve , add cup cooked couscous to each bowl and pour stew on top of couscous']
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['in a large stockpot , saut garlic and onion for 2-3 minutes', 'add ground turkey and cook', 'when the turkey is cooked about halfway , add the butternut squash and carrots and cook for about 7 minutes over medium heat , mixing and continuing to break up turkey', 'stir in all spices and cook , mixing , for 2 minutes', 'add tomatoes , raisins , water , and broth', 'bring to a boil , cover , and reduce heat to low', 'simmer approximately 20 minutes , until vegetables are softened', 'add zucchini and simmer another 5-10 minutes', 'to serve , add cup cooked couscous to each bowl and pour stew on top of couscous']
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Recipe Name : moroccan turkey tagine
Description : moroccan spices warm up leftover turkey in this vegetable stew.
Ingredients : ['saffron thread', 'ground turmeric', 'cinnamon stick', 'red chili pepper', 'turkey stock', 'red onion', 'carrots', 'parsnips', 'butternut squash', 'zucchini', 'tomatoes', 'chickpeas', 'kosher salt', 'cooked turkey', 'golden seedless raisins', 'fresh cilantro leaves', 'unsalted butter', 'couscous', 'harissa']
Steps for preparation : ['keep the vegetables chunky and about the same size so theyll be done at the same time', 'in a dry , small dutch oven over medium heat , toast the saffron for 1 minute or until fragrant', 'stir in the turmeric , cinnamon stick , chile and stock', 'bring to a boil over high heat', 'reduce the heat , cover and simmer for 10 minutes', 'add the onion , carrots , parsnips , and squash', 'continue simmering , covered', 'add the zucchini and tomatoes , cover and simmer until all the vegetables are just tender , about another 5 minutes', 'when the vegetables are tender , stir in the chickpeas , 1 / 2 tsp salt , the turkey , raisins and cilantro', 'remove the pot from the heat and let sit covered until the couscous has been made', 'adjust the seasonings if needed', 'in a medium saucepan over high heat , bring 1 3 / 4 cups water to a boil , along with 1 tsp salt and 1 tbsp butter', 'stir in the couscous , cover tightly , remove from the heat and let sit for 5 minutes', 'cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous', 'cover and let sit for 3 minutes', 'fluff with a fork', 'to serve , mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey , vegetables and broth over it', 'serve with the harissa or sambal oelek on the side']
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['keep the vegetables chunky and about the same size so theyll be done at the same time', 'in a dry , small dutch oven over medium heat , toast the saffron for 1 minute or until fragrant', 'stir in the turmeric , cinnamon stick , chile and stock', 'bring to a boil over high heat', 'reduce the heat , cover and simmer for 10 minutes', 'add the onion , carrots , parsnips , and squash', 'continue simmering , covered', 'add the zucchini and tomatoes , cover and simmer until all the vegetables are just tender , about another 5 minutes', 'when the vegetables are tender , stir in the chickpeas , 1 / 2 tsp salt , the turkey , raisins and cilantro', 'remove the pot from the heat and let sit covered until the couscous has been made', 'adjust the seasonings if needed', 'in a medium saucepan over high heat , bring 1 3 / 4 cups water to a boil , along with 1 tsp salt and 1 tbsp butter', 'stir in the couscous , cover tightly , remove from the heat and let sit for 5 minutes', 'cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous', 'cover and let sit for 3 minutes', 'fluff with a fork', 'to serve , mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey , vegetables and broth over it', 'serve with the harissa or sambal oelek on the side']
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Recipe Name : moroccan turkey tenderloin
Description : from "quick & tasty" this is a low-fat, low-carb entree. serve it with couscous and a salad
Ingredients : ['turkey breast tenderloin', 'lemon juice', 'black pepper', 'turmeric', 'ginger', 'nutmeg', 'cumin', 'salt', 'onion', 'saffron', 'chicken broth', 'garlic clove', 'cornstarch']
Steps for preparation : ['preheat oven to 375f', 'in a baking pan add tenderloin and sprinkle with lemon juice', 'combine spices and rub into tenderloin', 'top with onions and garlic', 'roast for 20 minutes', 'add saffron to chicken broth , let it stand for 5 minutes', 'pour over tenderloin and cook additional 15 minutes , remove to a platter', 'pour cooking juices into a saucepan , add cornstarch , cook until thickened , pour over turkey']
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['preheat oven to 375f', 'in a baking pan add tenderloin and sprinkle with lemon juice', 'combine spices and rub into tenderloin', 'top with onions and garlic', 'roast for 20 minutes', 'add saffron to chicken broth , let it stand for 5 minutes', 'pour over tenderloin and cook additional 15 minutes , remove to a platter', 'pour cooking juices into a saucepan , add cornstarch , cook until thickened , pour over turkey']
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Recipe Name : moroccan turkey with cranberry couscous
Description : from cooking light
posting for safe keeping
Ingredients : ['ground cumin', 'ground coriander', 'salt', 'ground ginger', 'garlic powder', 'dried oregano', 'ground cinnamon', 'black pepper', 'boneless turkey breast halves', 'cooking spray', 'fresh orange juice', 'dried cranberries', 'olive oil', 'garlic cloves', 'onion', 'red bell pepper', 'water', 'curry powder', 'reduced-sodium fat-free chicken broth', 'couscous', 'fresh basil', 'fresh cilantro', 'lemon rind', 'lemon']
Steps for preparation : ['preheat oven to 400', 'to prepare turkey , combine first 8 ingredients', 'rub over turkey', 'place turkey on a broiler pan coated with cooking spray', 'insert a meat thermometer into thickest portion of a breast', 'bake at 400 for 55 minutes or until thermometer registers 180', 'let stand 10 minutes before slicing', 'to prepare couscous , bring orange juice to a boil in a small saucepan while turkey bakes', 'stir in cranberries', 'remove from heat', 'let stand 30 minutes', 'drain cranberries in a colander over a bowl , reserving juice', 'heat oil in a large saucepan over medium-high heat', 'add sliced garlic', 'saute 1 minute', 'add onion and bell pepper', 'saut 2 minutes', 'stir in reserved juice , water , curry , 1 teaspoon salt , and broth', 'bring to a boil', 'gradually stir in couscous', 'remove from heat', 'cover and let stand 5 minutes', 'fluff couscous with a fork', 'add cranberries , basil , cilantro , rind , and lemon sections , tossing gently to combine', 'cut each turkey breast into 1 / 2-inch-thick slices', 'serve turkey with couscous']
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['preheat oven to 400', 'to prepare turkey , combine first 8 ingredients', 'rub over turkey', 'place turkey on a broiler pan coated with cooking spray', 'insert a meat thermometer into thickest portion of a breast', 'bake at 400 for 55 minutes or until thermometer registers 180', 'let stand 10 minutes before slicing', 'to prepare couscous , bring orange juice to a boil in a small saucepan while turkey bakes', 'stir in cranberries', 'remove from heat', 'let stand 30 minutes', 'drain cranberries in a colander over a bowl , reserving juice', 'heat oil in a large saucepan over medium-high heat', 'add sliced garlic', 'saute 1 minute', 'add onion and bell pepper', 'saut 2 minutes', 'stir in reserved juice , water , curry , 1 teaspoon salt , and broth', 'bring to a boil', 'gradually stir in couscous', 'remove from heat', 'cover and let stand 5 minutes', 'fluff couscous with a fork', 'add cranberries , basil , cilantro , rind , and lemon sections , tossing gently to combine', 'cut each turkey breast into 1 / 2-inch-thick slices', 'serve turkey with couscous']
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Recipe Name : moroccan turmeric rice
Description : give everyday rice a color and flavor boost with intensely yellow, earthy turmeric (sometimes called "poor man's saffon").
Ingredients : ['olive oil', 'onion', 'bell pepper', 'sun-dried tomato', 'uncooked rice', 'salt', 'turmeric', 'broth', 'parsley']
Steps for preparation : ['heat olive oil in a skillet or saucepan with a lid', 'add onion , pepper and tomato , if using', 'saute , stirring occasionally , until onions are soft , about 5 minutes', 'add rice and stir to mix well', 'cook for another minute or two', 'add liquid , salt and turmeric', 'cover , adjust heat to maintain a simmer , and cook until liquid is absorbed and rice is tender', "if the rice isn't tender when the liquid has been absorbed , add a little more liquid and continue simmering for a few minutes", 'sprinkle with parsley , if using , and serve warm']
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['heat olive oil in a skillet or saucepan with a lid', 'add onion , pepper and tomato , if using', 'saute , stirring occasionally , until onions are soft , about 5 minutes', 'add rice and stir to mix well', 'cook for another minute or two', 'add liquid , salt and turmeric', 'cover , adjust heat to maintain a simmer , and cook until liquid is absorbed and rice is tender', "if the rice isn't tender when the liquid has been absorbed , add a little more liquid and continue simmering for a few minutes", 'sprinkle with parsley , if using , and serve warm']
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Recipe Name : moroccan vegetable and chickpea tagine
Description : a north african meal with lots of flavour. don’t boil the tagine after adding the yoghurt or it may split. serve with couscous and a crisp salad.
Ingredients : ['greek yogurt', 'sunflower oil', 'onion', 'garlic cloves', 'paprika', 'ground cumin', 'cinnamon', 'turmeric', 'cayenne pepper', 'chickpeas', 'chopped tomatoes', 'vegetable stock', 'eggplants', 'zucchini', 'baby corn', 'snow peas', 'baby carrots', 'parsley', 'cilantro', 'salt and pepper']
Steps for preparation : ['heat 1 tbs of oil in a pan', 'add onion , garlic , and spices', 'fry over a low to medium heat for five minutes until golden', 'add the chickpeas , tomatoes and stock', 'cook for 20 minutes', 'stir fry the vegetables in a separate frying pan or wok with remaining oil , then add to the chickpea mixture', 'bring to the boil , cover and simmer for a further 20 minutes', 'to finish , add half the yogurt , adjust seasoning to taste and serve', 'for the herb yogurt dressing mix the remaining yogurt , chopped parsley and cilantro together', 'serve with the tagine']
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['heat 1 tbs of oil in a pan', 'add onion , garlic , and spices', 'fry over a low to medium heat for five minutes until golden', 'add the chickpeas , tomatoes and stock', 'cook for 20 minutes', 'stir fry the vegetables in a separate frying pan or wok with remaining oil , then add to the chickpea mixture', 'bring to the boil , cover and simmer for a further 20 minutes', 'to finish , add half the yogurt , adjust seasoning to taste and serve', 'for the herb yogurt dressing mix the remaining yogurt , chopped parsley and cilantro together', 'serve with the tagine']
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Recipe Name : moroccan vegetable casserole
Description : packed with vegetables,this casserole is full of flavour. recipe found in an australian cooking magazine and adjusted for our tastes. add more chilli powder if you like your food spicier!
Ingredients : ['oil', 'onion', 'garlic cloves', 'paprika', 'seasoning', 'ground cumin', 'turmeric', 'ground coriander', 'chili powder', 'potatoes', 'parsnip', 'pumpkin', 'cauliflower florets', 'vegetable stock', 'preserved lemon', 'chickpeas', 'sultana', 'couscous', 'boiling water', 'pistachios']
Steps for preparation : ['heat oil in a large heavy-based saucepan', 'saute onion and garlic for two minutes', 'add spices and cook , stirring for 3 minutes', 'add vegetables and stir to coat with the spices', 'cook , stirring occasionally for 3 to 5 minutes', 'blend in the stock and lemon , bring to boil then add the chickpeas and sultanas', 'reduce the heat and cook , uncovered , for 20 minutes or until the vegetables are cooked and the sauce has thickened', 'place couscous in a large bowl and cover with boiling water', 'cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water', 'fluff up with a fork and serve with the vegetables', 'sprinkle the pistachios over the top']
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['heat oil in a large heavy-based saucepan', 'saute onion and garlic for two minutes', 'add spices and cook , stirring for 3 minutes', 'add vegetables and stir to coat with the spices', 'cook , stirring occasionally for 3 to 5 minutes', 'blend in the stock and lemon , bring to boil then add the chickpeas and sultanas', 'reduce the heat and cook , uncovered , for 20 minutes or until the vegetables are cooked and the sauce has thickened', 'place couscous in a large bowl and cover with boiling water', 'cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water', 'fluff up with a fork and serve with the vegetables', 'sprinkle the pistachios over the top']
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Recipe Name : moroccan vegetable couscous
Description : couscous has been a staple in north africa for years. it’s becoming popular here, partly because it cooks quickly.
from cooking at a glance - vegetables & grains.
Ingredients : ['olive oil', 'onions', 'green peppers', 'carrots', 'zucchini', 'chicken stock', 'cabbage', 'chopped tomatoes', 'fresh coriander', 'salt', 'ground cardamom', 'caraway seed', 'ground turmeric', 'couscous']
Steps for preparation : ['in a medium saucepan heat olive oil', 'cook onion , pepper , carrot , and zucchini in hot oil for 5 minutes', 'stir in stock , cabbage , tomatoes , coriander or parsley , salt , cardamom , caraway , and turmeric', 'bring to boiling', 'reduce heat', 'cover and simmer for 10 minutes', 'uncover', 'stir in couscous', 'remove from heat', 'let stand , covered , for 5 minutes', 'uncover and fluff with a fork', 'meanwhile , for sauce , stir together yogurt or sour cream , mayonnaise , milk , basil , thyme , salt , and pepper']
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['in a medium saucepan heat olive oil', 'cook onion , pepper , carrot , and zucchini in hot oil for 5 minutes', 'stir in stock , cabbage , tomatoes , coriander or parsley , salt , cardamom , caraway , and turmeric', 'bring to boiling', 'reduce heat', 'cover and simmer for 10 minutes', 'uncover', 'stir in couscous', 'remove from heat', 'let stand , covered , for 5 minutes', 'uncover and fluff with a fork', 'meanwhile , for sauce , stir together yogurt or sour cream , mayonnaise , milk , basil , thyme , salt , and pepper']
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Recipe Name : moroccan vegetable pie with chickpea crust
Description : found this one from canadian living magazine's website. i'm posting it so that i can have a copy as they constantly update their page.
Ingredients : ['vegetable oil', 'onion', 'carrot', 'garlic clove', 'cinnamon', 'ground coriander', 'ground cumin', 'salt', 'pepper', 'cayenne pepper', 'yellow sweet pepper', 'zucchini', 'cauliflower florets', 'canned chick-peas', 'pasta sauce', 'lemon juice', 'frozen peas', 'fresh coriander', 'almond butter', 'butter', 'turmeric', 'all-purpose flour', 'milk']
Steps for preparation : ['in large saucepan , heat oil over medium heat', 'fry onion , carrot , garlic , cinnamon , ground coriander , cumin , salt , pepper and cayenne , stirring often , until softened , about 5 minutes', 'add yellow pepper , zucchini , cauliflower and chickpeas', 'fry , stirring often , until pepper is softened , 8 minutes', 'add pasta sauce and lemon juice', 'cover and simmer over low heat until vegetables are tender , 20 minutes', 'stir in peas , fresh coriander and almond butter', 'let cool', 'chickpea crust: meanwhile , in food processor , pulse together chickpeas , butter , 3 tbsp cold water , salt , cumin and turmeric until crumbly', 'add flour', 'pulse until combined', 'turn out onto floured surface', 'knead until smooth , about 2 minutes', 'cut in half', 'roll out each to 10-inch circle', 'line 9-inch pie plate with 1 of the circles', 'spoon in vegetable mixture', 'lightly brush pastry edge with some of the milk', 'top with remaining pastry', 'trim edge', 'using tines of fork , press edges together to seal and crimp', 'brush top with remaining milk', 'slash steam vents', 'bake in bottom third of 400f oven until golden brown , about 40 minutes', 'let stand for 5 minutes before cutting']
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['in large saucepan , heat oil over medium heat', 'fry onion , carrot , garlic , cinnamon , ground coriander , cumin , salt , pepper and cayenne , stirring often , until softened , about 5 minutes', 'add yellow pepper , zucchini , cauliflower and chickpeas', 'fry , stirring often , until pepper is softened , 8 minutes', 'add pasta sauce and lemon juice', 'cover and simmer over low heat until vegetables are tender , 20 minutes', 'stir in peas , fresh coriander and almond butter', 'let cool', 'chickpea crust: meanwhile , in food processor , pulse together chickpeas , butter , 3 tbsp cold water , salt , cumin and turmeric until crumbly', 'add flour', 'pulse until combined', 'turn out onto floured surface', 'knead until smooth , about 2 minutes', 'cut in half', 'roll out each to 10-inch circle', 'line 9-inch pie plate with 1 of the circles', 'spoon in vegetable mixture', 'lightly brush pastry edge with some of the milk', 'top with remaining pastry', 'trim edge', 'using tines of fork , press edges together to seal and crimp', 'brush top with remaining milk', 'slash steam vents', 'bake in bottom third of 400f oven until golden brown , about 40 minutes', 'let stand for 5 minutes before cutting']
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Recipe Name : moroccan vegetable salad
Description : an energizing salad that is full of everything good for you, delicious with it's middle eastern spices and crunchy textures. great in summer. cook time is chilling time.
Ingredients : ['small mushrooms', 'cherry tomatoes', 'chickpeas', 'kalamata olive', 'green beans', 'celery', 'red pepper', 'yellow pepper', 'orange bell pepper', 'red onion', 'jalapenos', 'cilantro', 'lettuce greens', 'plain yogurt', 'mayonnaise', 'olive oil', 'lemon, juice of', 'garlic cloves', 'cumin', 'turmeric', 'curry powder', 'fresh dill', 'salt and pepper']
Steps for preparation : ['dressing:', 'days ahead', 'combine all the ingredients for the dressing and refrigerate overnight', 'salad:', 'the day before you wish to serve', 'place all the vegetables , except for the lettuce , in a large bowl', 'toss with enough dressing to coat well', 'cover and refrigerate', 'serve on a bed of greens , along with couscous and warm grilled pita bread', 'pass more dressing if any left over']
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['dressing:', 'days ahead', 'combine all the ingredients for the dressing and refrigerate overnight', 'salad:', 'the day before you wish to serve', 'place all the vegetables , except for the lettuce , in a large bowl', 'toss with enough dressing to coat well', 'cover and refrigerate', 'serve on a bed of greens , along with couscous and warm grilled pita bread', 'pass more dressing if any left over']
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Recipe Name : moroccan vegetable soup
Description : this is a vegetarian version of harira, a traditional moroccan soup made with chickpeas. this version has only vegetables, spices, and a little olive oil. it makes a lot, but could easily be halved, or freeze half for another day!
Ingredients : ['olive oil', 'garlic cloves', 'fresh cilantro', 'parsnips', 'turnips', 'carrots', 'water', 'chickpeas', 'dry lentils', 'crushed tomatoes', 'tomato puree', 'salt', 'ground cumin', 'ground turmeric', 'fresh ground black pepper', 'cayenne pepper']
Steps for preparation : ['in a large stockpot , saute garlic and cilantro in the oil , over low heat , for 2 minutes', 'stir in parsnips , turnips , and carrots and cook an additional 3 minutes', 'add water and bring to a boil', 'stir in lentils , cover , reduce to low heat , and simmer until the lentils are tender , about 25 minutes', 'stir in chickpeas , both cans of tomatoes , season with salt , cumin , turmperic , pepper and cayenne , if using', 'bring to a boil , cover , and simmer 15 to 20 minutes more']
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['in a large stockpot , saute garlic and cilantro in the oil , over low heat , for 2 minutes', 'stir in parsnips , turnips , and carrots and cook an additional 3 minutes', 'add water and bring to a boil', 'stir in lentils , cover , reduce to low heat , and simmer until the lentils are tender , about 25 minutes', 'stir in chickpeas , both cans of tomatoes , season with salt , cumin , turmperic , pepper and cayenne , if using', 'bring to a boil , cover , and simmer 15 to 20 minutes more']
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Recipe Name : moroccan vegetable soup chorba
Description : from eating well magazine, october 2008..."chorba is morocco's answer to minestrone. it's hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta. turmeric gives the broth a rich, golden-orange color."
Ingredients : ['extra virgin olive oil', 'onion', 'ground turmeric', 'beef stew meat', 'reduced-sodium beef broth', 'diced tomatoes', 'turnips', 'carrots', 'celery', 'saffron thread', 'flat leaf parsley', 'fresh cilantro', 'zucchini', 'angel hair pasta', 'sea salt', 'fresh ground pepper']
Steps for preparation : ['heat oil in a dutch oven over medium-high heat', 'add onion and turmeric', 'stir to coat', 'add meat and cook', 'stirring occasionally , until the onion is tender , 4 to 5 minutes', 'add broth , tomatoes and their juice , turnips , carrots , celery and saffron', 'tie parsley and cilantro sprigs together with kitchen string and add to the pot', 'bring the soup to a boil', 'cover and reduce to a simmer', 'cook until the meat is tender , 45 to 50 minutes', 'stir in zucchini and cook , covered , until soft , 8 to 10 minutes', 'add pasta and cook until soft , 4 to 10 minutes , depending on the type of pasta', 'discard the parsley and cilantro sprigs', 'season with salt and pepper', 'serve sprinkled with parsley and / or cilantro leaves , if desired']
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['heat oil in a dutch oven over medium-high heat', 'add onion and turmeric', 'stir to coat', 'add meat and cook', 'stirring occasionally , until the onion is tender , 4 to 5 minutes', 'add broth , tomatoes and their juice , turnips , carrots , celery and saffron', 'tie parsley and cilantro sprigs together with kitchen string and add to the pot', 'bring the soup to a boil', 'cover and reduce to a simmer', 'cook until the meat is tender , 45 to 50 minutes', 'stir in zucchini and cook , covered , until soft , 8 to 10 minutes', 'add pasta and cook until soft , 4 to 10 minutes , depending on the type of pasta', 'discard the parsley and cilantro sprigs', 'season with salt and pepper', 'serve sprinkled with parsley and / or cilantro leaves , if desired']
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Recipe Name : moroccan vegetable soup with chicken and rice
Description : chorba al-khadra bil djej wa roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and moroccan spices and herbs. serve it as a starter or as a light supper.
Ingredients : ['cooked chicken', 'butter', 'onions', 'garlic cloves', 'zucchini', 'carrots', 'celery rib', 'fresh parsley', 'uncooked rice', 'chicken broth', 'water', 'salt', 'ginger', 'turmeric', 'ground cinnamon', 'cayenne pepper', 'saffron threads']
Steps for preparation : ['in a 3 quart pot , saute the onions and garlic in the butter over medium heat for a few minutes , stirring occasionally', 'add the remaining ingredients , except for the zucchini , and bring the soup to a boil', 'cover , reduce the heat , and simmer for about 20 minutes', 'add the zucchini , cover , and continue simmering for another 10 minutes , or until the zucchini is tender and the rice is cooked', 'taste , adjust the seasoning if desired , and serve']
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['in a 3 quart pot , saute the onions and garlic in the butter over medium heat for a few minutes , stirring occasionally', 'add the remaining ingredients , except for the zucchini , and bring the soup to a boil', 'cover , reduce the heat , and simmer for about 20 minutes', 'add the zucchini , cover , and continue simmering for another 10 minutes , or until the zucchini is tender and the rice is cooked', 'taste , adjust the seasoning if desired , and serve']
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Recipe Name : moroccan vegetable stew
Description : an easy flavorful dish, i like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. reheats well.if you like the red peppers with more crunch, add them to the dish when you put the zucchini in.
Ingredients : ['olive oil', 'onion', 'garlic', 'carrot', 'red pepper', 'celery', 'ground ginger', 'ground cinnamon', 'ground cumin', 'dried oregano', 'ground cayenne pepper', 'ground turmeric', 'vegetable stock', 'chopped tomato', 'chickpeas', 'zucchini', 'black olives', 'lemon juice', 'salt', 'sliced almonds']
Steps for preparation : ['in a good size dutch oven fry the onion , garlic , carrot , pepper and celery in the olive oil for 1 to 2 minutes', 'add all the dry spices and stir-fry this for 1 minute more', 'to this add the stock and the tomatoes , simmer for 10-15 minutes', 'then add the chickpeas , zucchini and the olives , bring to a simmer , cover and cook until the zucchini is cooked , probably another 10-15 minutes add lemon juice , taste , stir in the almonds and serve']
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['in a good size dutch oven fry the onion , garlic , carrot , pepper and celery in the olive oil for 1 to 2 minutes', 'add all the dry spices and stir-fry this for 1 minute more', 'to this add the stock and the tomatoes , simmer for 10-15 minutes', 'then add the chickpeas , zucchini and the olives , bring to a simmer , cover and cook until the zucchini is cooked , probably another 10-15 minutes add lemon juice , taste , stir in the almonds and serve']
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Recipe Name : moroccan vegetable stew with couscous
Description : low fat, simple and very tasty. this is a great way to get back on track after the holidays but it's great at any time of the year! save time by purchasing the squash already cut into cubes.
Ingredients : ['olive oil', 'carrots', 'butternut squash', 'onion', 'garbanzo beans', 'stewed tomatoes', 'pitted prunes', 'cinnamon', 'salt', 'crushed red pepper flakes', 'couscous', 'vegetable broth', 'cilantro']
Steps for preparation : ['in a nonstick skillet , heat oil over medium high heat', 'add carrots , squash , and onion and cook until golden , about 10 minutes', 'stir in garbanzo beans , stewed tomatoes , prunes , cinnamon , salt , crushed red pepper , and 1 and 1 / 2 cups water', 'heat to boiling', 'reduce heat to low and simmer 30 minutes or until all vegetables are tender', 'meanwhile , prepare couscous as label directs , but use vegetable broth in place of the water called for on label', 'stir cilantro into stew', 'spoon stew over couscous to serve']
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['in a nonstick skillet , heat oil over medium high heat', 'add carrots , squash , and onion and cook until golden , about 10 minutes', 'stir in garbanzo beans , stewed tomatoes , prunes , cinnamon , salt , crushed red pepper , and 1 and 1 / 2 cups water', 'heat to boiling', 'reduce heat to low and simmer 30 minutes or until all vegetables are tender', 'meanwhile , prepare couscous as label directs , but use vegetable broth in place of the water called for on label', 'stir cilantro into stew', 'spoon stew over couscous to serve']
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Recipe Name : moroccan vegetable topped hummus
Description : i often put this out at get togethers and it always just vanishes. i got this recipe from a diabetic recipes flyer at the grocery store.
Ingredients : ['chickpeas', 'tahini', 'lemon juice', 'garlic clove', 'salt', 'cumin', 'tomatoes', 'green onions', 'parsley']
Steps for preparation : ['combine chick-peas , tahini , lemon juice , garlic , cummin and salt in a food processor , and process until smooth', 'combine tomato , green onions and parsley in a small bowl', 'place chick-pea mixture in mediums serving bowl', 'spoon tomato mixture evenly over top', 'serve with wedges of pita bread or assorted crackers']
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['combine chick-peas , tahini , lemon juice , garlic , cummin and salt in a food processor , and process until smooth', 'combine tomato , green onions and parsley in a small bowl', 'place chick-pea mixture in mediums serving bowl', 'spoon tomato mixture evenly over top', 'serve with wedges of pita bread or assorted crackers']
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Recipe Name : moroccan vegetables
Description : from wine bar food
Ingredients : ['crushed red pepper flakes', 'cumin seed', 'coriander seed', 'fennel seed', 'ground cinnamon', 'honey', 'balsamic vinegar', 'virgin olive oil', 'eggplant', 'yellow pepper', 'red pepper', 'onion', 'zucchini', 'chickpeas', 'sliced almonds', 'fresh cilantro', 'harissa']
Steps for preparation : ['combine red pepper flakes , cumin , coriander and fennel seeds in a food processor', 'pulse to chop , then add the cinnamon , salt , pepper , honey , and vinegar and process to combine', 'with the machine running , add the oil in a slow stream , process until well combined', 'preheat oven to 450f', 'toss eggplant , peppers , onions , and zucchini with the marinade in a bowl and coat well', 'transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized , 15 to 20 minutes', 'put the chickpeas into a serving bowl', 'pour the hot roasted vegetables over the beans and stir to combine', 'sprinkle with almonds and cilantro', 'serve with harissa in a small bowl on the side']
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['combine red pepper flakes , cumin , coriander and fennel seeds in a food processor', 'pulse to chop , then add the cinnamon , salt , pepper , honey , and vinegar and process to combine', 'with the machine running , add the oil in a slow stream , process until well combined', 'preheat oven to 450f', 'toss eggplant , peppers , onions , and zucchini with the marinade in a bowl and coat well', 'transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized , 15 to 20 minutes', 'put the chickpeas into a serving bowl', 'pour the hot roasted vegetables over the beans and stir to combine', 'sprinkle with almonds and cilantro', 'serve with harissa in a small bowl on the side']
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Recipe Name : moroccan vegetables and cous cous
Description : very simple despite the long list of ingredients. it's very adaptable courgettes, green beans and tomatoes could all be used.
Ingredients : ['carrots', 'parsnips', 'butternut squash', 'onion', 'olive oil', 'vegetable stock cube', 'couscous', 'dried figs', 'ground cumin', 'paprika', 'coriander', 'coriander leaves']
Steps for preparation : ['fry all the veg in the oil for 5 minutes over a moderate heat', 'reduce the heat , cover and cook for another 10 minutes', 'dissolve stock cube in 350ml boiling water', 'pour over cous cous and cover leave to stand', 'add the spices , figs , seasoning and 150ml boiling water to the vegetables', 'simmer for 5 minutes', 'stir coriander leaves through cous cous and serve with the vegetables']
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['fry all the veg in the oil for 5 minutes over a moderate heat', 'reduce the heat , cover and cook for another 10 minutes', 'dissolve stock cube in 350ml boiling water', 'pour over cous cous and cover leave to stand', 'add the spices , figs , seasoning and 150ml boiling water to the vegetables', 'simmer for 5 minutes', 'stir coriander leaves through cous cous and serve with the vegetables']
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Recipe Name : moroccan vegetarian sweet potato stew
Description : posted for zwt3. it's from the elegantchef.com. it looks delicious!
Ingredients : ['spanish onion', 'garlic cloves', 'turmeric', 'curry powder', 'cumin', 'red pepper flakes', 'salt', 'pepper', 'cinnamon', 'ground nutmeg', 'sweet potatoes', 'acorn squash', 'carrots', 'vegetable broth', 'chickpeas', 'whole tomatoes', 'raisins']
Steps for preparation : ['in a pot saut onions and garlic over low heat until soft , but not brown', 'add spices and cook a few minutes', 'stir in sweet potatoes , acorn squash , carrots and broth and bring to a boil', 'reduce heat to low and simmer covered for 5 minutes', 'add chick peas , tomatoes and raisins and simmer covered until the potatoes , squash and carrots are tender , about 30 minutes']
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['in a pot saut onions and garlic over low heat until soft , but not brown', 'add spices and cook a few minutes', 'stir in sweet potatoes , acorn squash , carrots and broth and bring to a boil', 'reduce heat to low and simmer covered for 5 minutes', 'add chick peas , tomatoes and raisins and simmer covered until the potatoes , squash and carrots are tender , about 30 minutes']
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Recipe Name : moroccan white beans loubia
Description : from you tube; uses canned beans; for the na*me forum game.
Ingredients : ['onion', 'olive oil', 'tomatoes', 'garlic', 'turmeric', 'ground cumin', 'salt', 'pepper', 'parsley', 'cilantro', 'tomato paste', 'water', 'navy beans']
Steps for preparation : ['saute the onion in olive oil until golden', 'add tomato', 'cook', 'add garlic', 'cook', 'add turmeric , ground cumin , salt and pepper', 'add parsley', 'add cilantro', 'cook', 'add 1 cup water', 'add beans', "simmer for 20 minutes , stirring so it doesn't burn"]
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['saute the onion in olive oil until golden', 'add tomato', 'cook', 'add garlic', 'cook', 'add turmeric , ground cumin , salt and pepper', 'add parsley', 'add cilantro', 'cook', 'add 1 cup water', 'add beans', "simmer for 20 minutes , stirring so it doesn't burn"]
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Recipe Name : moroccan wings with herb couscous
Description : recipe from bbc good food for morocco
Ingredients : ['chicken wings', 'maple syrup', 'harissa', 'cumin seed', 'orange', 'lemon', 'couscous', 'mint', 'coriander', 'preserved lemons', 'olive oil', 'greek yogurt']
Steps for preparation : ['heat the grill to high', 'put the chicken wings into a large roasting tin and grill for 15 minutes , turning halfway , till golden', 'meanwhile mix the maple syrup , harissa and cumin with the zests , half of the orange and lemon juices and some seasoning', 'pour over the wings , shake to coat , then return to the grill for another 15 minutes till browned and sticky , turning once', 'while the chicken is grilling boil the kettle for the couscous', 'splash the remaining orange and lemon juice over the couscous then pour in enough boiling water just to cover', 'clingfilm the bowl then set aside for 10 minutes', 'roughly chop the herbs', 'fluff the couscous , fold through the herbs , preserved lemon , 1 tbsp oil and some salt and pepper', 'serve with the wings and a spoonful of yogurt , swirled with harissa if you like a bit more heat']
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['heat the grill to high', 'put the chicken wings into a large roasting tin and grill for 15 minutes , turning halfway , till golden', 'meanwhile mix the maple syrup , harissa and cumin with the zests , half of the orange and lemon juices and some seasoning', 'pour over the wings , shake to coat , then return to the grill for another 15 minutes till browned and sticky , turning once', 'while the chicken is grilling boil the kettle for the couscous', 'splash the remaining orange and lemon juice over the couscous then pour in enough boiling water just to cover', 'clingfilm the bowl then set aside for 10 minutes', 'roughly chop the herbs', 'fluff the couscous , fold through the herbs , preserved lemon , 1 tbsp oil and some salt and pepper', 'serve with the wings and a spoonful of yogurt , swirled with harissa if you like a bit more heat']
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Recipe Name : moroccan yogurt dip
Description : dave brought me a tajine for my birthday along with a book called 'moroccan modern' by hassan m'souli. prep time does not include time to drain yoghurt.
Ingredients : ['natural yoghurt', 'lebanese cucumber', 'garlic', 'dill', 'lemon juice', 'ground aniseed', 'salt and pepper']
Steps for preparation : ['place yoghurt into a muslin-lined sieve over a bowl , cover and refrigerate for 1-2 hours', 'do not squeeze but discard liquid for yoghurt', 'cut the cucumber in half lengthways', 'scoop out and discard the seeds , coarsely grate the flesh', 'place into a medium bowl with the yoghurt , and stir through the remaining ingredients', 'serve with flat bread , as a dipping sauce for vegetables , or as a side dish']
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['place yoghurt into a muslin-lined sieve over a bowl , cover and refrigerate for 1-2 hours', 'do not squeeze but discard liquid for yoghurt', 'cut the cucumber in half lengthways', 'scoop out and discard the seeds , coarsely grate the flesh', 'place into a medium bowl with the yoghurt , and stir through the remaining ingredients', 'serve with flat bread , as a dipping sauce for vegetables , or as a side dish']
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Recipe Name : moroccan zucchini
Description : this recipe comes from chef michael smith of food network. since the cooking time is not writing and i've not tried this recipe, i guess that it can be around 30 minutes. if you do it, tell me the cooking time and i'll write it.
Ingredients : ['zucchini', 'olive oil', 'onion', 'couscous', 'chicken stock', 'basil leaves', 'feta cheese', 'salt and pepper']
Steps for preparation : ['preheat your oven to 350 degrees', 'place zucchini', 'cut side down , onto a baking dish and roast in the oven until it turns golden brown', 'scoop the pulp out from the centre of the zucchini , keeping the skins intact for stuffing', 'reserve pulp and skins', 'heat the oil in a saucepan and add the onion', 'saut until golden brown then add the zucchini pulp , couscous , chicken stock and season with salt and pepper', 'bring to a simmer then turn off and rest until the couscous has absorbed all the liquid', 'add the basil leaves and feta cheese and stir well', 'spoon the mixture into the zucchini skins and place in an 8 by 8 baking dish', 'bake until golden brown and hot']
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['preheat your oven to 350 degrees', 'place zucchini', 'cut side down , onto a baking dish and roast in the oven until it turns golden brown', 'scoop the pulp out from the centre of the zucchini , keeping the skins intact for stuffing', 'reserve pulp and skins', 'heat the oil in a saucepan and add the onion', 'saut until golden brown then add the zucchini pulp , couscous , chicken stock and season with salt and pepper', 'bring to a simmer then turn off and rest until the couscous has absorbed all the liquid', 'add the basil leaves and feta cheese and stir well', 'spoon the mixture into the zucchini skins and place in an 8 by 8 baking dish', 'bake until golden brown and hot']
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Recipe Name : moroccan date bonbons
Description : energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. eat two of these as a snack or with some juice for breakfast, and you're satisfied, says elizabeth falkner, who contributed this recipe to food & wine magazine.
Ingredients : ['sliced almonds', 'shelled pistachios', 'walnuts', 'pitted dates', 'kalamata olives', 'fresh ginger', 'honey', 'orange zest', 'cinnamon', 'ground cardamom', 'orange flower water', 'salt']
Steps for preparation : ['preheat the oven to 350f', 'spread the sliced almonds on a baking sheet and toast for about 4 minutes , until golden', 'let the almonds cool completely', 'in a food processor , grind the pistachios to a coarse powder', 'transfer the pistachio powder to a plate', 'add the toasted almonds to the processor and grind to a coarse powder', 'add the walnuts , dates , olives , ginger , honey , orange zest , cinnamon , cardamom , orange flower water and salt and process to a paste', 'scoop up scant tablespoons of the date mixture and roll into balls', 'roll the balls in the pistachio powder to coat them completely and serve', 'make ahead:', 'the bonbons can be stored in an airtight container for up to 2 weeks']
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['preheat the oven to 350f', 'spread the sliced almonds on a baking sheet and toast for about 4 minutes , until golden', 'let the almonds cool completely', 'in a food processor , grind the pistachios to a coarse powder', 'transfer the pistachio powder to a plate', 'add the toasted almonds to the processor and grind to a coarse powder', 'add the walnuts , dates , olives , ginger , honey , orange zest , cinnamon , cardamom , orange flower water and salt and process to a paste', 'scoop up scant tablespoons of the date mixture and roll into balls', 'roll the balls in the pistachio powder to coat them completely and serve', 'make ahead:', 'the bonbons can be stored in an airtight container for up to 2 weeks']
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