North African Couscous
Add parsley, salt, pepper, cinnamon and turmeric. Cook two minutes. Add carrots, spring onions, mushrooms, raisins and apricots, cook a further three minutes. Add margarine, reheat three minutes over low heat, stirring with a fork to separate grains. [... more]
International Vegetarian Union |
Ras El Hanout Chicken
Heat the oil in heavy frying pan, add chicken, and cook, turning until browned all over. Add onions, garlic and 1/4 cup stock or water, reduce heat to low. Cover for 15 minutes. Add salt and carrots, continue to cook very slowly until carrots are ... [... more]
All Recipes AU |
Roasted Moroccan chicken with pumpkin
Preheat the oven to 220°C. Coat a large flameproof roasting pan with cooking spray. Combine pumpkin, onions, 2 teaspoons of the oil and pepper in a large bowl. Toss to coat. Set aside. Mix the remaining oil, the honey and 2 teaspoons of the lemon ... [... more]
All Recipes AU |
North African Style Lamb with Vegetables and Couscous
To make the marinade; combine rosemary, the juice of two limes, chopped mint leaves, salt, pepper, olive oil and the minced chilli and garlic. Add the lamb and coat well with the marinade; marinate at least 1 hour and up to overnight in the ... [... more]
All Recipes AU |
Braised whole sea bass with chermoula
Cut about six deep, diagonal slashes in the flesh on each side of the fish. Place it in a wide, non-metallic dish. Put the garlic, chilli, coriander, paprika, cumin, oil and lemon juice in a food processor and process until blended and finely ... [... more]
All Recipes AU |
Couscous with chickpeas
Heat the oil in a large saucepan over a moderate heat. Sauté the onions and capsicum for 5 minutes. Add the carrots, zucchini and celeriac, then sprinkle with the spices and cook for a few seconds. Pour in the stock. Bring to a gentle boil, then .. [... more]
All Recipes AU |
Potato Sourdough Starter
Combine potatoes and water in a saucepan. Cover and boil until potatoes are tender, about 35 minutes. Strain cooking liquid into a large glass measuring jug to cool. Reserve potatoes for another use. When cooled, transfer 275ml of potato liquid ... [... more]
All Recipes AU |
Eggplant Baba Ghanoush
Preheat oven to 240ºC. Line a baking tray with aluminium foil. Wash eggplants; place wet on foil. Bake 25 to 30 minutes, turning occasionally. Rinse eggplants under cold running water. Cut in half, scoop flesh into a bowl and drizzle with 3 ... [... more]
All Recipes AU |
Moroccan Chicken Stew
Season chicken with salt and brown in the oio in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, ... [... more]
All Recipes AU |
Egyptian red beetroot dip
Cut off the beetroot stems 1 cm from the roots (no closer). Scrub the roots very gently but thoroughly, being careful not to nick the skin. Cook the beetroot in a large pot of simmering, salted water for 40-60 minutes until tender. Drain. Allow ... [... more]
All Recipes AU |
Vegetarian Couscous-Stuffed Tomatoes
Cut the tomatoes in half crosswise and scoop out the pulp. Set the pulp aside and invert the tomato shells on to a paper towel to drain. In a small saucepan, bring the stock and sun-dried tomatoes to the boil. Remove from the heat and stir in the ... [... more]
All Recipes AU |
North African chicken kofta and fresh red ripe tomato jam
Combine the chicken mince, onion, garlic, spices, herbs, lemon juice, and egg in a bowl. Season to taste. Mix well. Form mixture into small sausages and place on skewers. Char grill or BBQ chicken kofta over a medium heat for 2 - 3 minutes each ... [... more]
Australian Womens Weekly |
