Moroccan cuisine is considered one of the most diversified cuisines in the world. The cuisine of Morocco is mainly a fusion of Moorish, European and Mediterranean cuisines.
Spices are used extensively in Moroccan cuisine. While spices have been imported to Morocco for thousands of years, many ingredients such as saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred but is relatively expensive. The main Moroccan dish most people are familiar with is couscous, the old national delicacy.
A fresh recipe for couscous
With summer it could be an excellent idea to prepare a Moroccan couscous based on fresh and tasty ingredients.
Time: 15 minutes
Serves: 4
Ingredients
- 1 litre of water,
- 300 g Moroccan couscous,
- 1/2 teaspoon good quality sea salt or kosher salt
- 2 diced tomatoes,
- 1 cucumber diced,
- 2 tablespoons chopped parsley,
- 2 tablespoons fresh mint leaves, chopped
- 1/2 cup toasted salted pistachios, toasted pine nuts and/or almond slices,
- Salt and Pepper to Taste,
- olive oil to taste,
- zest of one lemon,
- 2 tablespoons fresh lemon juice,
- 1 clove garlic, peeled and chopped.
Preparation
Bring water to a boil in a medium-sized saucepan. Immediately turn off the heat and add the couscous. Cover with the lid and let rest for 10 minutes. While the couscous is cooking, chop all the vegetables and herbs and set them aside. Mix the oil, lemon zest, juice and garlic for the seasoning. Remove the lid from the couscous. Pour the couscous into a large bowl and let it cool for ten minutes. Add tomatoes, cucumbers, herbs, pistachios, pine nuts and almond slices. Season with desired amount of seasoning, mix and season with salt and pepper.
Moroccan prawn and tomato tagine
Together, let’s cook a tajine of prawns, tomato and spices. The traditional Moroccan pot preserves and enhances flavours and aromas, giving your dish a unique and unmistakable taste.
Time: approximately 1 hour and a half
Serves: 4-5
Ingredients:
- 1 kg large prawns,
- 1 kg fresh tomatoes, olive oil to taste,
- 1 onion, 3 cloves garlic,
- 1 teaspoon paprika,
- 1 teaspoon cumin, salt to taste,
- 1/2 teaspoon powdered ginger,
- 1/2 teaspoon pepper,
- chopped fresh parsley to taste,
- 1 teaspoon chopped fresh coriander,
- 1 bay leaf, lemon slices for garnish.
Preparation:
Wash the prawns under running water and drain them. Clean them by removing the head and shells. Wash the prawns again and set them aside to drain. In the meantime, peel the tomatoes and chop them finely with a knife. Place a pot (preferably terracotta) or the traditional Moroccan tajine (or tagine) on medium-low heat. Add the olive oil and the onions having chopped them finely and leave them to brown for a few minutes. Add the garlic and lower the heat, sautéing for about a minute more. Add the chopped tomatoes, spices, aromatic herbs and mix everything. Cover your tajine and bring to a boil. Let the tomatoes simmer, stirring occasionally, for about 30 minutes, or until the tomatoes can be mashed with the back of a fork into a thick sauce. At this point add the prawns, adjusting the density of the sauce with some water if it is too thick. When the prawns seem cooked enough, remove the pan from the heat. When serving, garnish with chopped parsley, pepper and fresh lemon slices. (Photo: CC BY-SA 3.0/Beata Gorecka)
