Moroccanherbedolives Recipes
MOROCCAN ROASTED VEGETABLES
Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.
Provided by LUv 2 BaKE
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
- Bake at 400F for 20 minutes.
- Remove from oven, stir well and bake for another 20 minutes.
- Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.
Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6
MOROCCAN HERBED OLIVES
Make and share this Moroccan Herbed Olives recipe from Food.com.
Provided by littlemafia
Categories Moroccan
Time 5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Rinse olives under cold running water; drain.
- Place in 1-quart jar with tight-fitting lid.
- Mix remaining ingredients; pour over olives.
- Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.
- Serve at room temperature.
- These keep well if tightly covered and refrigerated.
Nutrition Facts : Calories 57.8, Fat 5.2, SaturatedFat 0.7, Sodium 425.9, Carbohydrate 3.5, Fiber 1.6, Sugar 0.1, Protein 0.5
MARINATED MOROCCAN OLIVES
Olives are abundant in Moroccan cuisine; often times they are marinated in olive oil and lemon, or in a Moroccan hot sauce called "harissa" (which is made from red chilis, garlic, coriander and cumin). For my olives, I am combining the best of both worlds by marinating the olives in lemon and olive oil, plus some of the seasonings found in harissa.
Provided by Sommer Clary
Categories Vegetable
Time 12h2m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
- Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.
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