Vegetable couscous with spiced lamb recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable couscous with spiced lamb Recipe. Enjoy Moroccan food and learn how to make Vegetable couscous with spiced lamb.

Go with the grain and serve couscous with your lamb - it's quick, easy and delicious.

Cooking Time 15 minutes

Ingredients (serves 4)

3 tsp McCormick Middle Eastern spices (Harissa)
2 (about 400g) lamb eye of loin (backstrap)
2 tsp olive oil
290g (1 1/2 cups) couscous
1 tbs coarsely grated lemon rind
310ml (1 1/4 cups) salt-reduced chicken stock
60ml (1/4 cup) fresh lemon juice
340g chargrilled capsicum, cut into thin strips
1 x 280g btl artichoke hearts, drained, halved
1/2 cup chopped fresh continental parsley
130g (1/2 cup) Greek-style natural yoghurt

Method

Place spice mix on a plate. Add the lamb and turn to coat. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice across the grain.

Meanwhile, place the couscous and lemon rind in a medium heatproof bowl. Bring the stock to the boil in a small saucepan. Pour the stock and lemon juice over the couscous. Cover and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the capsicum, artichoke and parsley and stir until well combined.

Divide the couscous mixture among serving plates. Top with lamb and a dollop of yoghurt to serve.

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Source
Good Taste - January 2007, Page 34
Recipe by Alison Roberts

More Couscous Recipes:

Couscous Cakes
Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins

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Easy lemon chicken tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy lemon chicken tagine Recipe. Enjoy delicious & easy Moroccan food and learn how to make Easy lemon chicken tagine.  

Here's the latest coop - a fresh-look chicken delight to please the cluckiest guest!

Ingredients (serves 4)

2 tablespoons plain flour
2 tablespoons Moroccan seasoning
8 (110g each) Steggles chicken lovely legs
1 tablespoon olive oil
2 red onions, halved, sliced
3 garlic cloves, crushed
1 cup chicken stock
1 lemon
150g green beans, trimmed
1/3 cup pitted green olives, halved
Couscous, toasted slivered almonds and fresh coriander leaves, to serve

Method

1. Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high heat. Cook chicken in batches, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  
2. Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
  
3. Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
  
4. Serve tagine with couscous, almonds and coriander.

Source
Super Food Ideas - April 2010, Page 34
Recipe by Donna Boyle
 
More Tagine Recipes:

Chicken, harissa and aubergine tagine
Chicken Tajine
Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates 

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Couscous-Stuffed Peppers with Basil Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous-Stuffed Peppers with Basil Sauce  Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Couscous-Stuffed Peppers with Basil Sauce.

Total Time: 1 hr 15 min
Prep 15 min
Cook 1 hr 0 min

Yield: 4 servings
Level:  Easy

Ingredients

Filling:
1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed

Sauce:
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Giada’s Restaurant Favorites 

More Couscous Recipes:

Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous
Moroccan-style couscous with roast beef 

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Moroccan meatballs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan meatballsRecipe. Enjoy delicious & easy Middle Eastern food and learn how to make Moroccan meatballs.

Serves 4

Ingredients

2-3tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
2tsp both cumin and coriander seeds,
toasted and ground
1 x 400g can tomatoes
2tsp sugar
1 x 30g pack fresh coriander, finely chopped
half a 30g pack fresh
mint, finely chopped
1 egg, lightly whisked
500g (1lb) beef mince
50g (2oz) fresh breadcrumbs
couscous, plain yogurt and pitta bread, to serve

Preparation

First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through.

Serve with couscous, a spoonful of yogurt and some pitta bread that's been warmed through.

Top tip
Use the remaining mince from the pack to make a Bolognese sauce - sauté onions, celery and carrot with the mince, then add tomatoes and a splash of wine. Everyone's favourite with pasta.

Recipe from Tesco Realfood

More Meatballs Recipes:
 
Moroccan meatballs with herb couscous
Meatball Sandwiches
Lamb meatballs with Lebanese rice
Moroccan lamb meatballs with harissa & couscous
Meatball & Tabouli
Meatball Stew (Dawood Basha)

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Date and cinnamon stuffed lamb recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Date and cinnamon stuffed lamb Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Date and cinnamon stuffed lamb.

Serves 6

Ingredients

1tbsp olive oil
1 small onion, finely chopped
50g dried dates, roughly chopped
1tbsp freshly chopped rosemary
25g ground almonds
pinch ground cinnamon
½tsp ground cumin
1 whole leg of lamb
1tsp plain flour
600ml lamb stock (fresh or made from cubes)
salt
black pepper
2 garlic cloves, crushed

Preparation:

Heat the oven to Gas 7, 210°C, fan190°C.

Heat the oil in a small pan and fry the onion for 5 minutes until soft, then mash to a puree. Add the chopped dates and stir in thoroughly. Add the rosemary, almonds, cinnamon and cumin to the pan, and season.

Cut 6 large slashes in the fleshiest side of the lamb leg, through to the bone. Stuff the date mixture into the slashes. Season the lamb and place in a roasting tin with 250ml water.

Roast for 15 minutes, then reduce the heat to Gas 5, 190°C, fan170°C and cover loosely with foil. Roast for a further 1 hour 15 minutes for a medium-cooked lamb, or 1 hour 30 minutes for well- done. Top up the water occasionally if it evaporates to prevent the juices from burning. Remove foil 30 minutes before end.

Remove the lamb from the tin, place on a plate, cover loosely with foil and leave to rest for 15 minutes while making the gravy.

Skim the fat and discard. Place the tin on the hob and add the flour. Stir for 1 minute then gradually pour in the stock.

Simmer until it has reduced, then strain the liquid into a gravy boat before serving.

More Lamb Recipes:

Whole lamb stuffed with chickpeas and eggs
Middle eastern lamb & cranberry pizzas
Moroccan-spiced lamb triangles
Marinated Lamb Kebabs
Lamb & broad bean tagine
Middle Eastern roasted lamb shoulder with freekeh

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Chicken kebabs with lemon and coriander couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken kebabs with lemon and coriander couscous Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Chicken kebabs with lemon and coriander couscous. 

Ingredients

4 skinless chicken breasts
1 tbsp olive oil
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250g couscous
3 tbsp fresh coriander, chopped
100g pitted black olives, chopped
Seasoning

Preparation

If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinate for 10 minutes or 1 hour if you have time.

Preheat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minutes turning occasionally or until cooked.

Meanwhile, prepare the couscous to the packet instructions, then fluff up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.

Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

TESCO Realfood 

More kebab Recipes: 

Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

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Chicken Tajine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tajine Recipe. Enjoy the Moroccan cuisine and learn how to make Chicken Tajine. 

Ingredients

1          whole chicken, approximately 3½ to 5 lbs.
2          medium onions, diced
4          cloves of garlic, minced
1/2       Cup chopped Cilantro
1/2       Cup chopped parsley
1/2       tea spoon grated fresh ginger
1/2       tea spoon turmeric
2          Table spoon olive oil
1          Cup water
2          pickled lemons
1/2       Cup olives, not pitted

Method

-   Rinse Chicken inside and out; rub with salt. Rinse well again and pat dry.
-   Heat olive oil in a heavy pot over a medium-high heat.
-   Mix together, onion, garlic, spices, parsley, cilantro, salt and pepper to taste.
-   Rub the chicken with ½ of the mixture and carefully place in the heated pot; turning until the chicken is golden brown. Add water and cover.
-   Reduce heat and simmer for one hour or until cooked.
-   Chop one pickled lemon and combine with the remaining onion and spice mixture and add the mixture to the pot.
-   Rinse and drain the olives and add to the chicken. Continue to heat uncovered for an additional 15 minutes.
-   Remove the chicken. Set aside in a warm place.
-   Continue to heat the remaining liquid until it is reduced.
-   Cut the remaining pickled lemon into strips.
-   Place chicken on a serving dish, garnish with the sauce, olives and pickled lemon strips 

Chef Osama

More Moroccan Tagine Recipes:

Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine

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Moroccan mushrooms recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan mushrooms Recipe. Enjoy tasty & easy Moroccan recipes and learn how to make Moroccan mushrooms. 

Ingredients (serves 4)

2 teaspoons olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons Moroccan seasoning
500g cup mushrooms, thickly sliced
2 small tomatoes, finely chopped
small fresh coriander leaves, to serve

Method

1. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
  
2. Add mushroom. Cook, stirring for 3 to 5 minutes or until mushroom is golden and just tender. Add tomato. Season with salt and pepper. Cook, stirring, for 1 minute or until heated through. Top with coriander leaves. Serve.

Notes

Serve with grilled fish or beef skewers

Source
Super Food Ideas - October 2008, Page 29
Recipe by Kim Coverdale

 More Moroccan Recipes:

Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Moroccan fish soup
Moroccan chicken, carrot and chickpea

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Moroccan lentil and chickpea soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lentil and chickpea soup Recipe. Enjoy tasty & easy Moroccan recipes and learn how to make Moroccan lentil and chickpea soup.

Nourish yourself with a hot bowl of Moroccan lentil and chickpea soup topped with fresh coriander.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 tbs extra virgin olive oil
1 red onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 cup (50g) long-grain white rice
1/4 cup (60g) red lentils
1/4 cup (60g) green lentils
4 cups (1 litre) chicken or vegetable stock
200g can chickpeas, rinsed, drained
1 cup (150g) frozen broad beans, peeled
1/2 cup coriander leaves
Crusty bread, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add rice and lentils and stir to combine. Add the stock and bring to the boil. Reduce heat to medium-low and cook, loosely covered, stirring occasionally, for 15 minutes or until the rice and lentils are tender.
  
2. Add the chickpeas and broad beans and stir to combine. Remove from heat. Taste and season with salt and pepper.
  
3. Ladle the soup among serving bowls. Top with coriander and serve immediately with crusty bread, if desired.

Source
Notebook: - June 2010, Page 156
Recipe by Sarah Hobbs

More Soup Recipes:

Moroccan fish soup
Moroccan chicken, carrot and chickpea
World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup
Moroccan-Spiced Carrot Soup

Save and share Moroccan lentil and chickpea soup recipe 

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Moroccan fish soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan fish soup Recipe. Enjoy tasty & easy Middle Eastern soup recipes and learn how to make Moroccan fish soup.  

A tasty soup with chickpeas, saffron, spring onions, tomatoes and special Ras El Hanout seasoning - and under 10g fat per person.

Serves: 4
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins

Ingredients

1litre (1¾ pints) hot fish stock (use 2 fish stock cubes)
Large pinch of saffron threads
410g can chickpeas, rinsed and drained
1 level tbsp Ras El Hanout Moroccan seasoning
400g (14oz) prime cod/haddock fillets, cut into chunks
4 spring onions, trimmed and chopped
2 large ripe tomatoes, skinned, deseeded and cut into strips
Handful of fresh coriander leaves per person

Preparation

1. Put the stock, saffron and chickpeas in a large, deep pan. Bring to the boil and simmer for a couple of minutes.

2. Spread the Ras El Hanout seasoning out on a plate and roll the chunks of fish in it to coat well. Add the spring onion to the stock, then use a large spoon to add the fish carefully, and let the fish poach over a low heat for about 3 mins.

3. Add the strips of tomato, heat for another minute, and then serve the soup in warm bowls, sprinkling each with coriander leaves. (Not suitable for freezing).

More Soup Recipes...

Moroccan chicken, carrot and chickpea
World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup
Moroccan-Spiced Carrot Soup
Lebanese Lentil Soup

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Couscous Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous Salad Recipe. Enjoy tasty & easy Middle Eastern salad recipes and learn how to make Couscous Salad. 

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

Directions

In a saucepan, bring the chicken stock to a boil.

Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

Recipe courtesy Wolfgang Puck, 2004
Show: Wolfgang Puck's Cooking ClassEpisode: Spring Meal

More Salad Recipes:

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
Chilli calamari salad

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Chicken Tagine with Green Olives and Preserved Lemon Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tagine with Green Olives and Preserved Lemon Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Chicken Tagine with Green Olives and Preserved Lemon.   

Level: Intermediate | Yield: 4 to 6 servings

Ingredients

1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock
Couscous with Apricots, recipe follows

Directions

In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.

In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.

Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.

Preserved Lemons:
6 to 8 lemons, unwaxed
2 cups kosher salt

Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.

Yield: about 4 lemons
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 1 month

Couscous with Apricots:
1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes

Recipe courtesy Tyler Florence
Show: Food 911 Episode: Moroccan in Miami

More Moroccan Tagine Recipes:

Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine

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Beef, pumpkin and date tagine

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, pumpkin and date tagine Recipe. Enjoy tasty Moroccan food dishes and learn how to make Beef, pumpkin and date tagine. 

This delicious tagine will warm you up on the coldest of nights.

Preparation Time 10 minutes
Cooking Time 90 minutes

Ingredients

1 tbs extra virgin olive oil
2 brown onions, cut into wedges
2 tsp cumin seeds
1 1/2 tsp ground coriander
1 tsp ground ginger
1 tsp ground cinnamon
kg gravy beef, cut into 2cm pieces
4 cups (1L) beef or vegetable stock
500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
100g fresh dates, pitted
150g Lebanese couscous
100g pkt toasted slivered almonds
1/2 cup fresh coriander leaves

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add the beef and beef stock and bring to the boil. Reduce heat to very low and simmer, covered, for 1 1/4 hours or until beef is tender. Add the pumpkin and dates and simmer, partially covered, for 20 minutes or until pumpkin is tender.

2. Meanwhile, cook the couscous in a medium saucepan of boiling salted water for 5 minutes or until tender. Drain well. Add the almonds and coriander.
  
3. Divide the couscous among serving bowls. Spoon over the beef tagine and serve immediately.

Source
Notebook: - July 2007, Page 135
Recipe by Sarah Hobbs

More Moroccan Tagine Recipes:

Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine

Save and share Beef, pumpkin and date tagine recipe 

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Chicken tagine with carrots & dates recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken tagine with carrots & dates Recipe. Enjoy tasty Moroccan food and learn how to make Chicken tagine with carrots & dates.

With tasty baby carrots, sweet dates and succulent chicken pieces, this dish has it all.

Preparation Time 15 minutes
Cooking Time 70 minutes

Ingredients (serves 4)

35g (1/3 cup) flaked almonds
3 tsp olive oil
8 chicken drumsticks
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
250ml (1 cup) chicken stock
1 x 400g can diced tomatoes
1 bunch baby (Dutch) carrots, ends trimmed, peeled
85g (1/2 cup) dried pitted dates
2 tsp honey
Cooked couscous (optional), to serve
Ground cinnamon, to serve
Fresh coriander sprigs, to serve

Method

1. Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl.
  
2. Heat 1 teaspoon of oil in a flameproof casserole dish over medium-high heat. Add half the chicken and cook, turning occasionally, for 6 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the dish between batches.
  
3. Heat remaining oil in the dish over medium heat. Add the onion and garlic, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat.
  
4. Add the stock and tomato. Bring to the boil. Add the chicken, carrots and dates. Cover and bake for 40-45 minutes or until chicken is cooked through. Stir in the honey. Season with salt and pepper.
  
5. Divide the chicken mixture and couscous, if desired, among serving dishes. Sprinkle with the almonds and cinnamon. Top with coriander to serve.

Notes
Freezing tip: Cool at the end of step 4. Transfer to an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in fridge. Preheat oven to 180°C. Place in a casserole dish. Bake, covered, until heated through. Continue from step 5.
To check the chicken in step 4, test with a fork to see if the meat comes easily away from the bone.

Source
Good Taste - July 2008, Page 21
Recipe by Gemma Luongo

More Moroccan Tagine Recipes:

Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine  

Save and share Chicken tagine with carrots & dates recipe

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Chicken & chickpea tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken & chickpea tagine Recipe. Enjoy tasty Moroccan food and learn how to make Chicken & chickpea tagine.

Cooked under pressure, this sweet, tender chicken with apricots is ready in 45 minutes.

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
1 x 400g can diced tomatoes
500ml (2 cups) chicken stock
8 chicken thigh cutlets
165g (1 cup) dried apricots
3 tsp ground cumin
1 tsp ground cinnamon
Large pinch of saffron threads
1 x 400g can chickpeas, rinsed, drained
55g (1/3 cup) pitted black olives
3 tsp finely grated lemon rind
Fresh coriander sprigs, to serve
Cooked couscous, to serve
Lemon wedges, to serve

Method

1. Heat oil in the pressure cooker over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes.

2. Add tomato, stock, chicken, apricots, cumin, cinnamon and saffron. Season with salt and pepper. Stir to combine.

3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.

4. Stir in the chickpeas, olives and lemon rind. Season with salt and pepper. Top with coriander. Serve with couscous and lemon wedges.

Notes
Swap it: Swap chicken for 4 lamb forequarter chops. In step 1, cook lamb for 2-3 minutes or until browned before adding the onion and garlic.
For the kids: To make this dish kid friendly, simply omit the olives.

Source
Good Taste - July 2009, Page 100
Recipe by Gemma Luongo
 
More Moroccan Tagine Recipes:

Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots

Save and share Chicken & chickpea tagine recipe

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Lamb and apricot tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and apricot tagine Recipe. Enjoy tasty Moroccan food and learn how to make Lamb and apricot tagine.  

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

1. Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
  
2. Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.
  
3. Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

More Moroccan Tagine Recipes:

Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous

Save and share Lamb and apricot tagine recipe 

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Chicken and vegetable tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and vegetable tagine Recipe. Enjoy tasty Moroccan food and learn how to make Chicken and vegetable tagine. 

If you've got a vegetarian member of the family, but everyone else prefers meat, this recipe will show you how to make one dish suit everyone.

Ingredients (serves 4)

1/4 cup olive oil
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2cm piece ginger, peeled, finely grated
3 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 cups vegetable stock
600g sweet potato, cut into 4cm pieces
450g eggplant, cut into 4cm pieces
125g green beans, trimmed, halved
700g chicken thigh fillets, cut into 3cm pieces
1 1/2 cups couscous
1/3 cup coriander leaves, roughly-chopped

Method

1. Heat 1 1/2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger, cumin, paprika, cayenne pepper and cinnamon. Cook, stirring, for 1 minute.
  
2. Add stock, stirring and scraping base of pan. Add sweet potato, eggplant and beans. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until tender.
  
3. Meanwhile, heat 2 teaspoons remaining oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes or until golden and cooked through. Stir through vegetable mixture.
  
4. Place couscous in a heatproof bowl. Add 1 3/4 cups boiling water. Cover tightly with foil and stand for 5 minutes. Uncover, drizzle with remaining tablespoon oil. Season with salt and pepper. Using a fork, stir to separate grains. Spoon chicken and vegetable tagine over couscous. Sprinkle with coriander. Serve.

Notes
Vegetarian option: Reduce chicken to 600g. Follow steps 1 to 2. Remove 1/4 of mixture to smaller saucepan. Place over medium heat. Add 125g can drained and rinsed chickpeas. Cook for 5 minutes or until warmed through. Spoon over couscous. Serve.

Source
Super Food Ideas - October 2006, Page 69
Recipe by Tracy Rutherford

More Moroccan Tagine Recipes:

Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine

Save and share Chicken and vegetable tagine recipe

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Lamb & broad bean tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb & broad bean tagine Recipe. Enjoy tasty Moroccan food and learn how to make Lamb & broad bean tagine.

Preparation Time 20 minutes
Cooking Time 105 minutes

Ingredients (serves 4)

2 tbs olive oil
4 (about 300g each) lamb shanks
2 large red onions, halved, sliced
4 garlic cloves, crushed
1 tbs ground cumin
1 7cm cinnamon stick
2 400g cans Italian diced tomatoes (La Gina brand)
250ml (1 cup) beef stock
375g (2 1/2 cups) shelled fresh broad beans
Salt & freshly ground black pepper
190g (1 cup) couscous
250ml (1 cup) boiling water
1 tsp finely grated fresh lemon rind
1/4 cup loosely packed chopped fresh continental parsley

Method

1. Preheat oven to 170°C. Heat oil in flameproof casserole dish over medium-high heat. Add 2 lamb shanks and cook, turning, for 2-3 minutes or until browned. Remove from dish, repeat with remaining shanks. Add onions and cook, stirring, for 3-4 minutes or until soft. Add garlic, cumin and cinnamon, and cook for 1 minute or until aromatic.

2. Return lamb shanks to pan. Add tomatoes and stock. Cover, bring to the boil over high heat. Place in oven and cook, turning shanks occasionally, for 1 1/4 hours.

3. Meanwhile, cook broad beans in a large saucepan of salted boiling water for about 5 minutes or until just tender. Drain. Rinse under cold running water. Remove the skins. Place the broad beans in a bowl and set aside.

4. Uncover lamb and cook for a further 20-30 minutes or until lamb is falling off the bone and sauce reduces and thickens. Add the broad beans for the last 15 minutes of cooking. Taste and season with salt and pepper.

5. Meanwhile, place couscous in a heatproof bowl. Pour over boiling water while stirring with a fork. Cover, set aside for 3-4 minutes or until liquid is absorbed. Fluff grains with a fork. Add lemon rind, season with salt and pepper, and stir well to combine.

6. To serve, spoon couscous onto serving plates. Top with lamb shank, spoon over sauce and sprinkle with parsley.

Notes
Note: You will need about 1.2kg of fresh broad beans for this recipe.

Source
Good Taste - August 2002, Page 80
Recipe by Kerrie Mullins

More Moroccan Tagine Recipes:

Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine

Save and share Lamb & broad bean tagine recipe

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Fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish tagine Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Fish tagine.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 Spanish onions, halved, thinly sliced
1 small (200g) orange sweet potato, halved lengthways, sliced
1 red capsicum, seeded, thickly sliced
2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces
2 tomatoes, cut into wedges
2 cups (400g) couscous
1/2 cup (40g) flaked almonds, roasted
1 clove garlic, crushed
2 tsp finely grated lemon rind
1 cup coarsely chopped coriander

Method

1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.
  
2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.
  
3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.

Source
Notebook: - July 2006, Page 121
Recipe by Michelle Noerianto

More Moroccan Tagine Recipes:

Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe

Saveand share Fish tagine recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken & chickpea tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken & chickpea tagine Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Chicken & chickpea tagine.

Cooked under pressure, this sweet, tender chicken with apricots is ready in 45 minutes.

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
1 x 400g can diced tomatoes
500ml (2 cups) chicken stock
8 chicken thigh cutlets
165g (1 cup) dried apricots
3 tsp ground cumin
1 tsp ground cinnamon
Large pinch of saffron threads
1 x 400g can chickpeas, rinsed, drained
55g (1/3 cup) pitted black olives
3 tsp finely grated lemon rind
Fresh coriander sprigs, to serve
Cooked couscous, to serve
Lemon wedges, to serve

Method

1. Heat oil in the pressure cooker over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes.
2. Add tomato, stock, chicken, apricots, cumin, cinnamon and saffron. Season with salt and pepper. Stir to combine.
3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.
4. Stir in the chickpeas, olives and lemon rind. Season with salt and pepper. Top with coriander. Serve with couscous and lemon wedges.

Notes
Swap it: Swap chicken for 4 lamb forequarter chops. In step 1, cook lamb for 2-3 minutes or until browned before adding the onion and garlic.
For the kids: To make this dish kid friendly, simply omit the olives.

Source
Good Taste - July 2009, Page 100
Recipe by Gemma Luongo

More Moroccan Tagine Recipes:

Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe
Moroccan Duck Tagine

Save and share Chicken & chickpea tagine recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.