Taste Of Morocco Recipes

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TASTE OF MOROCCO



Taste of Morocco image

Make and share this Taste of Morocco recipe from Food.com.

Provided by Mirj2338

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

1 zucchini, cubed
1 sweet potato, cubed
1 clove garlic, minced or pressed
1 tablespoon oil
1/4 cup water
1 (15 ounce) can chickpeas
1 teaspoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups uncooked couscous
1/2 cup raisins

Steps:

  • Sautè the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes.
  • Use water as necessary to keep the vegetables from sticking.
  • Drain and rinse the chick peas.
  • Add the spices, chick peas, and peppers to the pan.
  • Cover and cook for about 5 minutes.
  • Meanwhile, place the couscous and raisins in another saucepan.
  • Add enough water so that the couscous is covered by about 1/2 inch.
  • Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
  • Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
  • Serve the bean-pepper stew over the couscous.

MOROCCAN STEW



Moroccan Stew image

Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

2 cups cauliflowerets
3 medium carrots, cut into 2-inch julienned strips
1 medium onion, quartered and thinly sliced
2 teaspoons olive oil
1 cup sliced zucchini
1/2 cup water
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.

Nutrition Facts :

MOROCCAN POT ROAST



Moroccan Pot Roast image

My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
3 small onions, chopped
3 tablespoons paprika
1 tablespoon plus 1/2 teaspoon garam masala, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
4 medium carrots, cut diagonally into 3/4-inch pieces
1 small eggplant, cubed
2 tablespoons honey
2 tablespoons minced fresh mint
Hot cooked couscous or flatbreads, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.

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