Okay, I know it's Tuesday and technically that means we should have already hopped in a plane to explore another country's fine cuisine. What can I say. It's August, a perpetual Sunday in the life of a teacher, and I'm starting to lose my days!
So let's talk about Moroccan food. One thing I've learned from his past week is that it is almost impossible to make small quantities of Moroccan food. For a single girl like me, one Moroccan recipe can spread out over the course of several days. Ultimately, I didn't need to actually cook a ton of different recipes because the couscous dish and the chickpea stew that I made went a long ways!
When I was cooking Mexican food or French food, it was easy to cut a recipe in half. Moroccan food is a different story - the recipes I've tried make large pots of food. What I've realized most about Moroccan food is that it is perfect for large gatherings. Eating Moroccan food alone can be a little, well, lonely! If you have a family or a big group of friends, invite them over for these recipe! They'll love it and so will you!
MOROCCAN COUSCOUS with ROASTED VEGGIES
1 large red bell pepper , cored and diced
2 medium carrots , halved through length and sliced fairly thin
1 small red onion , diced into 1-inch chunks
1 medium zucchini , halved through the length and sliced
4 Tbsp olive oil , divided
2 Tbsp fresh lemon juice
2 tsp minced garlic (2 cloves)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 1/3 cups dry couscous
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp turmeric
1 (14 oz) can chick peas, drained and rinsed
1/2 cup slivered almonds , toasted
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint
Preheat oven to 475 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet. Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting. Then if desired move oven rack closer to broiler and broil for about 1 - 2 minutes to add a light char.
While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside. Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
Add roasted vegetables, chick peas, almonds and lemon mixture to couscous and toss to evenly coat, while seasoning with a little more salt to taste as desired. Serve warm.
Recipe source: adapted from Scrumpdillyicious
Slow Cooker Moroccan Chickpea Stew
1 medium white onion, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and chopped into bite sized pieces
1 red bell pepper, chopped
3/4 cup red lentils
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can pure tomato sauce
1 teaspoon freshly grated ginger
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon salt and pepper (+ more as needed)
3 cups vegetable broth
to serve: coconut yogurt, arugula, and Quinoa
Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 – 4 hours (or 6 – 7 hours on low).
For a thicker stew, remove the cover with 1 hour left in cooking.
Serve with quinoa, a handful of arugula and a dollop of yogurt.