Country · 3 recipes
Recipes from Morocco
Cooking this selection
Chicken tagine, vegetable couscous and harira form this Moroccan selection. Tagine needs gentle cooking that retains liquid; couscous requires treating the grain separately from accompaniments. For harira, check which legumes are already cooked and which need prior preparation before combining everything in one pot.
Planning the preparation
Preserved lemon and olives can contribute substantial salt, so taste sauce before adjusting. When making tagine in a conventional pot, monitor evaporation rather than assuming identical liquid retention. Fluff couscous and add vegetables carefully to preserve the grain's texture.
Recipes to start with
3 recipes
🍽️ Lunch⏱ 80′Moroccan chicken tagine with preserved lemon and olives
Slow-cooked chicken with preserved lemon, green olives, onion, herbs and aromatic spices in a Moroccan tagine.
🍽️ Lunch⏱ 75′Moroccan couscous with seven vegetables
Fluffy couscous with chickpeas and seven vegetables cooked in a spiced broth, served as a generous dish for sharing.
🍽️ Lunch⏱ 90′Traditional Moroccan harira
Moroccan tomato soup with chickpeas, lentils, herbs, meat and fine noodles, thick and comforting.