Moroccan recipes

Choosing a moroccan recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Chermoula cod with roasted carrots and couscous

  Preparation takes 35 minutes. Cooking takes 39 minutes. Allow 57 minutes in total. Makes 4 servings. Key ingredients: boneless cod fillets, 4 × 160 g, each approximately 2.5–3 cm thick, carrots, olive oil, for the carrots, fine salt, for the carrots, fresh coriander, including tender stems. Equipment: Large shallow roasting tray, approximately 40 × 30 cm, Shallow roasting dish, approximately 30 × 22 cm, Baking parchment suitable for the stated oven temperature, Heatproof bowl of at least 1.5 litres, with a close-fitting lid or plate, Mixing bowl and two small bowls for dividing the chermoula, Kitchen scales, measuring jug and measuring spoons, Knife, chopping board, vegetable peeler and garlic press or fine grater, Kettle, fork, tongs and fish slice, Food thermometer, if available.

  Kitchen tip: Use similarly thick cod pieces and check each separately. Remove cooked fillets promptly rather than letting them dry out while other pieces finish.

• Chicken tagine with preserved lemon and green olives

  Preparation takes 25 minutes. Cooking takes 86 minutes. Allow 107 minutes in total. Makes 4 servings. Key ingredients: raw, skinless, bone-in chicken thighs, approximately 8 × 150 g, onions, peeled weight, garlic, peeled weight, approximately 3 cloves, olive oil, ground ginger, approximately 2 level teaspoons. Equipment: Heavy-based casserole or sauté pan, approximately 30 cm wide and at least 4 litres capacity, with a close-fitting lid, Digital food thermometer, Kitchen scales and measuring jug, Chopping board and knife, Tongs and stirring spoon, Holding dish and loose cover.

  Kitchen tip: The schedule allows a typical braise and reduction. Larger thighs or a crowded pan may need additional cooking; temperature and tenderness determine readiness.

• Harira with Chickpeas and Lentils

  Preparation takes 15 minutes. Cooking takes 65 minutes. Allow 77 minutes in total. Makes 4 servings. Key ingredients: olive oil, onion, celery, green or brown lentils, tinned chickpeas. Equipment: Heavy-based 4-litre saucepan with lid, Knife and chopping board, Sieve, Kitchen scales and measuring jug, Wooden spoon or heatproof spatula, Small bowl and whisk, Kettle, Ladle.

  Kitchen tip: The schedule assumes the shorter simmering times and 4-minute vermicelli. Older lentils, a slower hob or longer-cooking pasta will extend it; follow the texture cues.

• Roasted Autumn Root Vegetable and Chickpea Tagine with Saffron Quinoa

  Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: carrots, peeled and chopped into 2.5 cm chunks, parsnips, peeled and chopped into 2.5 cm chunks, sweet potato, peeled and chopped into 2.5 cm chunks, butternut squash, peeled and chopped into 2.5 cm chunks, olive oil, divided. Equipment: oven, large baking tray, large bowl, medium saucepan with lid, large skillet or frying pan, measuring cups and spoons, knife, cutting board, spoon or spatula.

  Kitchen tip: For best flavor, soak the saffron threads in warm water for at least 10 minutes before adding to the quinoa.

• Spring Vegetable and Chickpea Tagine with Harissa Couscous

  Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: olive oil, large onion, finely diced, garlic, minced, ras el hanout spice mix, ground cumin. Equipment: large heavy-bottomed pot or tagine, wooden spoon, knife, cutting board, measuring spoons, measuring cup, large bowl, fork.

  Kitchen tip: Use canned chickpeas for convenience or soak and cook dried chickpeas yourself for a creamier texture.

• Roasted Butternut Squash and Chickpea Tagine with Herb Couscous

  Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed, olive oil, divided, onion, finely chopped, garlic, minced, ground cumin. Equipment: oven, baking sheet, large wide pot or tagine, knife, cutting board, measuring cups and spoons, mixing bowl, fork.

  Kitchen tip: For even roasting, cut butternut squash into uniform cubes about 2.5 cm (1 inch) squared.