Find delicious and authentic Moroccan recipes from home cooks like you, from the perfect tagine to light and fluffy couscous recipes.
Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.
Even meat-eaters will love this flavour-packed vegetable stew. The slightly tart taste of dried cherries combines with sweet, plump raisins in a spicy mixture of chunky vegetables, chickpeas and ginger. Despite the long list of ingredients, the stew is simple to prepare for a hearty family meal.
I have been making this deliciously tasty Moroccan-style recipe for years. It's so easy to make, it has become a regular mid-week meal in our house.
An aromatic North African-style casserole, richly flavoured with dried fruits and warmly spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add a high fibre carbohydrate to the dish.
This Moroccan lamb melts in the mouth after being lovingly slow cooked for several hours in a gorgeous blend of Moroccan herbs and spices. Easy to throw together and tasty enough for a family supper or causal dinner party. Great served with couscous or a fresh salad for a complete meal.
I tasted this chicken tagine in a Moroccan restaurant a few years ago. I liked it so much that I tried to recreate it myself! I found that this version is even better! This tagine is really easy to do, and guests will love it.
A colourful, spicy salad or side dish. It also makes a great vegetarian lunch.
Moroccan cuisine is delicious and not at all difficult to prepare, and this recipe is no exception. This is a fabulous Moroccan recipe for anything from a dinner party to a midweek supper treat. Serve with couscous.
This tagine is really easy to do. It is a perfect tagine for beginners! If you do not have a tagine, you can prepare it in a casserole like I do. It will still be delicious. I always taste the tagine and season with salt at the end as the preserved lemons and olives are already well salted.
Talipia fillets are baked on top of layers of peppers and tomatoes, together with a seasoned chicken stock. Serve this delicious dish with lots of bread to soak up the juices.