Moroccan recipes

Ingredients Onions- 2 diced Fresh tomatoes-300g tomato paste vegetable stock cube anchovies-2 garlic-2 cloves crushed fresh parsley tuna fish -1 can drained and rinsed olives preserved lemon paste- 2 tsp nutmeg- pinch harissa-2 tsp or to taste Preparation Fry onions until golden, add fresh tomato's, tomato paste, add a little water if sauce is too thick. Add the olives, vegetable stock, 2 anchovies, a couple of cloves of crushed garlic a bit of nutmeg to sweeten. Leave to simmer until the fresh tomatoes have turned in to a sauce. Add the preserved lemon, fresh parsley, when finished, take off the...

Ingredients: Couscous sweet red peppers onions courgettes vegetable or chicken stock cube garlic & lemon tagine paste Preparation Measure out some quick cook couscous, place in bowl. Measure out double that quantityof boiling water in to a seperate bowl, add a stock cube and a couple of teaspoons of garlicand lemon tagine paste, mix well and pour in to the couscous, mix and cover. In a seperate pan on a high heat, fry onions, sweet red peppers and courgettes, allow them to brown. Pour the couscous in to the pan stirring with a fork, add a touch of olive oil...

Ingredients Red onion fresh parsley (large bunch, chopped) cucumber lemon 1 mixed beans moroccan olive oil argan oil balsamic vinegar sea salt ground pepper Preparation Thinly slice some red onions, add fresh chopped tomatoes (preferably peeled & pipped), a can of mixed beans,some thinly sliced cucumber, Moroccan picholine olives (if using tesouka olives add the marinade as well), a pile of freshly cut parsley, salt, pepper, a sqeezed lemon, a drizzle of Moroccan olive oil, a couple of table spoons of argan oilfor a nice nutty flavour and a touch of balsamic vinegar for extra sharpness.

Ingredients Preserved lemons 2-3 Garlic: 1 bulb Rosemary: Fresh Thyme: Dried or fresh Lemon fresh: 1 Onions 3-4 Potatoes Whole chicken Preparation Line the inside with dried thyme, squash in 2-3 preserved lemons, a bulb of garlic and some sprigs of rosemary. squeeze a fresh lemon inside and over the top, just leave it in the pan to help the gravy. Slide rosemary between the skin and flesh. Sprincle some more tyme. Sliced potatoes, 3 or 4 peeled onions cut in half. Roast. When done remove contents leaving just a juice, add a touch of red or white wine, a...

Take out your Salmon and place it on a large roll of tin foil. Add the lemon & garlic tagine paste Rub it in ! Add a touch of white wine if you feel inclined.. Close the foil and make in to a tagine or something similar.Place in a pre-heated oven for about 20 minutes at 180 or until cooked to your desire but preferably still moist ! Close the foil and make in to a tagine or something similar.Place in a pre-heated oven for about 20 minutes at 180 or until cooked to your desire but preferably still moist !...