Category Archives: moroccan

moroccan fish tagine


  • 1 1/2 lbs skinless cod fillets (1 to 1 1/2 inches thick), cut into 1 1/2- to 2- inch pieces
  • 3/4 tsp salt, divided
  • 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
  • 4 garlic clove, peeled
  • 1 1/4 tsp ground cumin
  • 1 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/4 TBSP lemon juice
  • 6 TBSP extra-virgin olive oil, divided
  • 1 onion, halved and sliced through root end 1/4-inch thick
  • 1 green bell pepper, stemmed, seeded, and cut into 1/4-inch strips
  • 1 carrot, peeled and sliced on bias 1/4 inch thick
  • 1 14.5 oz. can diced tomatoes
  • 1/3 cup pitted green olives, quartered lengthwise
  • 2 TBSP finely chopped preserved lemon


  1. Place cod in bowl and toss with 1/2 teaspoon salt. Set aside.
  2. Pulse cilantro leaves, garlic, cumin, paprika , and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
  3. Heat remaining 1/4 cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining 1/4 teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
  4. Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.

nutritional information

yield: 4 servings
time: 40 minutes
source: Cook’s Illustrated, July-August 2020, pp.10-11

stuffed peppers with moroccan lamb

NOTE: we substituted dried cherries and raisins for the prunes and that worked great, but using ground beef instead of lamb changes the flavor profile and filling consistency significantly.


stuffed peppers

Canola or vegetable oil
4 large bell peppers (any color)
1 pound ground lamb
1/2 cup uncooked couscous
1/2 cup drained canned plum tomatoes, finely chopped
1/3 cup finely chopped pitted prunes
1/4 cup slivered blanched almonds, toasted in a 350°F oven until lightly browned
2 cloves garlic, peeled and minced
1 small yellow onion, peeled and finely chopped
2 Tbsp chopped cialntro leaves + chopped leaves for garnish
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp freshly ground black pepper
1/8 tsp cayenne

cucumber yogurt mint sauce

1 small cucumber, peeled, seeded, and finely diced
1 cup thick Middle Eastern-type plain yogurt
Salt and freshly ground black pepper
Chopped mint leaves, to garnish


Lightly brush a deep cast-iron skillet large enough to hold the peppers in a single layer with oil. Preheat your oven to 350°F.

slice the tops of the peppers (about 3/4-inch down), and set them aside. Remove the seeds and membranes, if necessary, cut a very thin slice from the bottom of each pepper so they stand level.

In a bowl, mix together the lamb, couscous, tomatoes, prunes, almonds, garlic, onion, cilantro, salt, cumin, ginger, and black and cayenne peppers. Fill the peppers, replace the tops, and brush them with oil.

Put the peppers in the skillet, cover loosely with foil, and bake until the lamb is cooked through, the peppers are tender, and the skin starts to brown, 60 to 75 minutes, depending on how thick the walls of our peppers are. Remove the tops and run the peppers under the broiler to lightly brown the meat, about 5 minutes. Remove the skillet, re-cover the peppers, and let them stand for at least 10 minutes. Sprinkle with the chopped cilantro, and serve with Cucumber Yogurt Mint Sauce, if desired.

Make the sauce: In a small bowl, combine the cucumber, yogurt, and salt and pepper to taste. Add the mint and drizzle over the stuffed peppers.

nutritional information: not available.

yield: 4 servings (serving size: 1 pepper)
time: 1 1/2 hours

tunisian-style grilled vegetables



2 tsp coriander seeds
1 1/2 tsp caraway seeds
1 tsp cumin seeds
5 TBSP olive oil
1/2 tsp sweet paprika
1/8 tsp cayenne pepper
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 TBSP chopped fresh mint
1 tsp grated lemon zest
2 TBSP lemon juice


2 bell peppers (1 red, 1 green)
1 small eggplant, halved lengthwise
1 zucchini, halved lengthwise
4 plum tomatoes, cored and halved lengthwise
salt and pepper
2 medium shallots, unpeeled



Grind coriander seeds, caraway seeds, and cumin seeds in spice grinder until finely ground. Whisk ground spices, oil, paprika, and cayenne together in bowl. reserve 3 TBSP oil mixture. Heat remaining mixture and garlic in small skillet over low heat, stirring occasionally, until fragrant and small bubbles appear, 8-10 minutes. Transfer to large bowl and let cool, about 10 minutes. Whisk parsley, cilantro, mint, and lemon zest and juice into oil mixture; season with salt to taste.


Slice 1/4 inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper and then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Using sharp knife, cut slits in flesh of eggplant and zucchini, spaced 1/2 inch apart, in crosshatch pattern, being careful to cut down to but not through skin. Brush cut sides of bell peppers, eggplant, zucchini, and tomatoes with reserved oil mixture and season with salt to taste.

Grill vegetables, starting with cut sides down, over medium-hot fire, until tender and well browned and skins of bell peppers, eggplant, tomatoes and shallots are charred, 8 to 16  minutes, turning an moving vegetables as necessary. Transfer vegetables to baking sheet as they are done. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins.

When cool enough to handle, peel bell peppers, eggplant, tomatoes, and shallots. Chop all vegetables into 1/2-inch pieces and transfer to bowl with vinaigrette; toss to coat. Season with salt and pepper to taste, and serve warm or at room temperature.

nutritional information: not available

yield: 4-6 servings (serving size: 1 side portion)
time: 30-45 min
source: Cooks Illustrated, #123, p. 14

moroccan-style carrots


1/2 pound carrots, cut diagonally into 1/4-inch-thick slices
1 small garlic clove, minced
1 1/2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 teaspoon sugar
a pinch of cayenne
2 teaspoons fresh lemon juice, or to taste


In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet cook the garlic in the oil over moderately low heat, stirring, for 1 minute, or until it is fragrant, add the cumin, the cinnamon, the sugar, the cayenne, and the carrots, and cook the mixture, stirring, for 1 minute, or until the carrots are well-coated with the mixture. Stir in the lemon juice and salt and pepper to taste, transfer the carrots to a bowl, and let them cool to room temperature.

nutritional information
not available

yield: Serves 2
time: Can be prepared in 45 minutes or less.