When it comes to talking of Moroccan cuisine, the only one word that flashes through the mind is ‘gargantuan’. The sumptuous Moroccan platter is spread across diverse culinary influences and is an eclectic blend of African, Arab, Berber and southern Spanish cuisines. Characterized by yummy spicy sauces, slow cooked tajines and scrumptious pastries, Moroccan cuisine is a perfect blend of rich colors, inviting flavors and appetizing smells. A perfect gastronomical delight for the foodies, Moroccan cuisine is fairly simple to whomp up, given that you stay true to its spices. It’s their exotic blend of spices like cumin, cinnamon, turmeric, pepper, ginger, paprika, sesame seed, aniseed, coriander, saffron and parsley that gives Moroccan cuisine its unique flavor. Nevertheless, going high on meat, nuts and spices doesn’t mean that Moroccan cuisine is devoid of any health. Here are some lip-smacking healthy Moroccan recipes for you to enjoy. Try them at your home to get a shot of both health and taste.
Easy & Healthy Moroccan Recipes
Moroccan Carrot Soup
- 1 pound Large Carrots (peeled and diced)
- 1 cup chopped White Onion
- 2 ½ cups Low-Salt Chicken Broth
- 2 tbsp Butter
- 1 ½ tsp Cumin Seeds (roasted)
- 1 tbsp Honey
- 1/8 tsp Ground Allspice
- ½ cup Plain Yogurt
- 1 tsp fresh Lemon Juice
- In a large saucepan, take butter and melt it over medium heat.
- Add onion into it and sauté for 2 minutes.
- Add the carrots and broth and allow it to boil.
- Cover the pan and simmer the broth for 20 minutes till the carrots are tender and cooked.
- Remove the pan from the heat and allow the broth to cool down. Now puree it in a blender and return the contents back into the pan.
- Stir in lemon juice, honey and all spice. Adjust the salt and pepper.
- Pour out the soup into a serving bowl and drizzle yogurt and cumin over it.
Moroccan Spiced Olives
- 2 cups Green Olives (with pits)
- 4 Garlic Cloves (sliced)
- ¼ cup Extra-Virgin Olive Oil
- 2 tsp Tomato Paste
- 1/3 cup Water
- 2 tsp Harissa (North African spice paste)
- 3 Thyme Sprigs
- 2 thin Lemon Slices
- In a small saucepan, take the olives, cover the pan with a lid and allow the olives to boil. Drain the water and keep the olives aside.
- In a heavy skillet, take some oil and add garlic into it. Sauté till the garlic turns golden.
- Stir in tomato paste and cook for 1 minute.
- Now add water, thyme, harissa and olives and cook till the liquid thickens and coats the olives.
- Remove the skillet from the heat and add the lemon slices.
- Allow the dish to marinate for 24 hours before consuming.
Moroccan Chicken With Green Olives And Lemon
- 4½ lb Chicken (cut into 8 large pieces)
- 2 cups Low-Salt Chicken Broth
- ½ cup Green Olives
- 1 large Onion (halved and thinly sliced)
- 1 Lemon (cut into wedges)
- 1 tbsp Olive Oil
- 2 Garlic Cloves
- 2 tsp Ground Cumin
- 1 tbsp Paprika
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 2 tbsp lemon juice
- In a bowl, take the chicken pieces and marinate with salt and pepper.
- In a large skillet, heat oil and add onion, salt and pepper to it and sauté till golden brown.
- Add garlic, paprika, cumin, cinnamon and ginger, and stir fry for a minute.
- Add the chicken pieces and lemon wedges to the skillet and cover with a lid and allow to simmer in medium-heat, stirring occasionally, till tender.
- Transfer the chicken to a plate.
- Now add olives and 2 tablespoons lemon juice to the skillet and cook at a high flame till thick.
- Pour it over the chicken and serve hot.