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Category Archives: Moroccan Inspired

Bulgur Pilaf with Red Pepper and Eggplant

This is a perfect accompaniment for the kebabs from yesterday’s post. I added delicious red pepper and eggplant to the grain and included harissa which is a Moroccan spicy condiment. It was a delicious dish!

  • 1/3 cup olive oil
  • 1 medium yellow onion, diced
  • 1 tablespoon harissa
  • 1 tablespoon tomato paste
  • 1 large red pepper, diced
  • 1 small eggplant, diced
  • 1 jalapeno, diced
  • 1 cup tomatoes, diced
  • 1½ cups bulgur wheat, washed and drained
  • 2 cups hot water
  • 2 to 3 teaspoons salt
  • 1 tablespoon dried mint

Heat a large saucepan with the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the harissa and tomato paste. Saute for another 2 to 3 minutes.  Add the red pepper, eggplant and jalapeno. Saute for 3 to 4 minutes. Add the tomatoes, mix well and simmer on a medium low heat, covered for about 5 minutes. Take the lid off and add the bulgur and sauté for 3 to 4 minutes. Add the hot water, bring to a boil and simmer, covered for 15 minutes. Turn the heat off and let the bulgur rest for 20 minutes. Take the lid off, fluff with a fork. Add salt and dried mint. Check for seasonings. Serve warm.

Carrot Orange and Avocado Salad

This was a yummy salad indeed- a bit different as it has carrots, oranges and avocado.. well, why not?? I always associate a carrot orange salad when I have Moroccan food- so I decided to add avocado to the mix and it was yum!!

  • 1 cup shredded carrots
  • 2 navel oranges, cut into segments
  • 1 avocado, cut in 1 inch dice
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ¼ cup mint, chopped
  • Juice of one lemon
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 teaspoon salt

Add the carrots, orange segments and avocado into a medium bowl. Add the cilantro, green onions, mint, lemon juice, honey, oil and salt. Mix well and let the salad sit for 20 minutes before serving.

Roasted Pepper and Tomato Brown Rice

This was a yummy rice to serve with the chicken… healthy and delicious. It is made with brown rice but no one knew!!

  • 1 cup roasted red/yellow peppers, freshly roasted or jarred
  • 1 cup tomato sauce, homemade or store bought
  • 3 green onions, chopped
  • 3 garlic cloves
  • 1 teaspoon salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed.

  • 2 tablespoons extra virgin olive oil
  • 2 cups chicken broth
  • 1 ½ cups brown rice
  • 1 to 2 teaspoons salt
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ¼ cup mint, chopped

Heat a wide saucepan with the oil and add the pepper sauce. Saute on medium heat for 3 to 4 minutes. Add the chicken broth and bring to a boil. Add the rice and salt and bring to a boil. Lower to a simmer and partially cover with lid. Cook for 20 minutes and then cover with lid and cook on very low for another 20 minutes or till rice is cooked through. Take lid off and check for seasonings. Add the cilantro, green onions and mint. Mix well and serve warm.

Harissa Chicken with Cilantro

I made a Moroccan inspired meal and it was delicious.. I served with a yummy red pepper rice.. stay tuned..

  • 1 pound chicken thighs, boneless and cut into 2 inch pieces
  • ¼ cup harissa
  • Juice of one lemon
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • Drizzle of olive oil
  • Juice of half a lemon

Marinate the chicken pieces in the harissa, lemon juice, salt and cilantro. Refrigerate over night or for at least 2 to 3 hours. Take out of the fridge half an hour before cooking. Skewer the chicken pieces, drizzle with olive oil and broil in the oven till golden brown and cooked through. Add the lemon juice on top. Serve with rice and a salad.

Harissa Chicken with Cilantro

Cauliflower & Chickpea Stew with Olive, Raisin and Cilantro Gremolata

This is a fabulous dish to impress your vegetarian friends. I made this Moroccan style stew with delicious quinoa. I also topped the goodness with a mixture of green olives, raisins and cilantro.

  • 1 cauliflower head, cut into florets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons roasted cumin seeds, crushed
  • 1 cookie sheet, lined with aluminum foil

Preheat oven to broil.

Place the cauliflower florets onto the cookie sheet. Add the oil, salt and cumin. Mix well and roast for 30 minutes till the florets are golden brown. Keep aside.

  • 2 tablespoons olive oil
  • 1 large yellow onions, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • Salt
  • 2 cans chickpeas, washed and drained

Heat a large saucepan with olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and bring to a boil. Add the flour and sauté for a minute. Add the chicken broth and chickpeas. Bring to a boil. Add the cauliflower and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Check for seasonings and add salt as necessary. Garnish with gremolata and serve with quinoa.

Olive Gremolata

  • ½ cup green olive (I used the ones that are stuffed with garlic), chopped
  • ¼ cup golden raisin, chopped
  • ½ cup cilantro, chopped

Mix the olives, raisins and cilantro in a small bowl. Sprinkle on the stew and serve.

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