Moroccan Dishes Food

ROASTED MOROCCAN-STYLE VEGETABLES

Roasted Moroccan-Style Vegetables image

This low-calorie, high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield Serves 6

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
5 tablespoons extra-virgin olive oil
Juice of 1/2 small lemon (about 1 tablespoon)
2 large cloves garlic, minced
Kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 large yellow onion, diced
1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes
1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes
1 cup grape tomatoes, halved
8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins
1/2 cup loosely packed fresh cilantro leaves, chopped

Steps:

Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.

MOROCCAN RICE PILAF

Moroccan Rice Pilaf image

The word pilaf is enough to send me right to the dining table with a mouth that can't wait any longer to begin my meal. This is a wonderful pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!

Provided by Charishma_Ramchanda

Categories Long Grain Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon unsalted butter
1/2 cup finely chopped onion
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 cup white basmati rice
1 1/2 cups water or 1 1/2 cups vegetable stock
fresh ground black pepper, to taste
1/4 cup sliced almonds
1/4 cup raisins

Steps:

Preheat oven to 350°F.
Melt butter on medium-low heat in a small ovenproof pot.
Fold in onions and stir well.
Cook for 3-4 minutes until onions turn translucent but are not browned.
Add cumin, cayenne pepper, paprika and rice.
Stir well so that the rice is evenly coated with butter.
Cook for 3-4 minutes.
Stir in stock and raisins.
Bring to a boil on high heat.
Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
Fold in salt, pepper and almonds before fluffing with a fork and serving.
Enjoy!

TOP 10 MOROCCAN RECIPE COLLECTION

Top 10 Moroccan Recipe Collection image

Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 10

Ingredients

Moroccan Chicken Tagine
Moroccan Khobz Recipe (Moroccan White Bread)
Moroccan Couscous with Roasted Vegetables
Moroccan Chickpea and Apricot Tagine
Harcha (Moroccan Semolina Bread)
Bessara (Fava Bean Dip or Soup)
Moroccan Carrot and Chickpea Salad
Moroccan Lentil Soup
Preserved Lemons
Moroccan Lamb Stew

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious Moroccan recipe the whole family will enjoy!

Nutrition Facts :

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