Any quick and easy Moroccan recipies?

Question

I am looking for something traditional but easy to put together. Ingredients should be available at the local grocers. However, any suggestions are welcome. Many thanks!

Answer 1

Moroccan Rub Lamb Chops Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 6 servings

6 loin lamb chops
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
1 lemon, wedged

Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon and couscous.

Vegetable Couscous Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 entree servings

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin
1 teaspoon coriander seeds
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley

Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter.

Both are easy to make!!
Hope you like and enjoy!
Happy cooking!!!

Answer 2

Chicken and Fennel

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
2 cups fennel, thinly sliced
1/4 cup fennel leaves, chopped
1 medium red onion, cut into 1 inch chunks
1 cup orange juice (fresh squeezed but not neccessary)
1/3 cup fat-free chicken broth
2 teaspoons cornstarch
1 tablespoon water
Couscous
1 cup uncooked couscous
2 cups water


Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
Add chicken and chopped fennel , cook 2 more minutes.
Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

Answer 3

Here's a whole site with moroccan recipes. Take your pick.
http://www.recipeland.com/category/view/?cid=291