Moroccan Greens Food
MOROCCAN GREENS
A vegetable dish which can be served as one of several dishes in a vegetarian Moroccan banquet or as a side dish to a meat dish, in which case it would serve many more than 6 people. This recipe for Moroccan Greens has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found on Huey's website. Huey (Iain Hewitson) is an Australian chef who has written several recipe books and hosts a popular TV cooking show twice daily on weekdays. He also runs Tolarno's restaurant in Melbourne. Whenever vegetable stock is an ingredient in a recipe, as it is in this recipe, I use my Vegetable Stock Recipe #135453 because it is heaps more flavoursome than any other vegetable stock I had previously come across.
Provided by bluemoon downunder
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large non-stick pan and gently sauté the onion, garlic and ginger.
- Add the spices and briefly toss the contents of the pan to toast the spices.
- Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
- When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
- While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
- Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
- To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.
Nutrition Facts : Calories 439.5, Fat 4.7, SaturatedFat 0.6, Sodium 420.4, Carbohydrate 84.6, Fiber 10.7, Sugar 2.7, Protein 15.2
COLLARDS MOROCCAN STYLE
This is adapted from a recipe from drfuhrman.com. The blend of spices in this dish make a flavorful combination. I don't like spices too strong so I cut them back from the original recipe.....You can reduce prep time by using frozen or pre-chopped vegetables and jarred garlic.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash, stem and chop the collards and set aside. The easiest way to do this is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Mince garlic, onions, mushrooms and red bell pepper. Combine and set aside.
- Combine tomatoes, raisins, chickpeas and spices and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions, mushrooms and bell pepper. Cook and stir until onion is soft and translucent, adding small amounts of water as needed to prevent sticking.
- Add collards and small amount of water if needed to prevent sticking. Cover and allow collards to wilt, mixing frequently.
- Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until collards are tender but still nice and bright.
Nutrition Facts : Calories 302.9, Fat 4.3, SaturatedFat 0.5, Sodium 185.1, Carbohydrate 56.4, Fiber 15.3, Sugar 18, Protein 15.3
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