Looking for good veggie recipes using Moroccan ingredients
So there is a fantastic Armenian market near me, and I went last Saturday and bought some items to stock my pantry, including:
Ras El Hanout, a jar of preserved lemons, a couple of cans of Harissa, some fantastic green and black olives, some Freekeh and some Beluga lentils.
Of course, I suppose I'm looking at making a Moroccan-inspired meal with all that, but here is my challenge; does anyone have good vegetarian recipes that would use most or all of those ingredients? I know I don't need to use all of it in one recipe, but I was curious what my options are.
I would think a vegetable tagine over couscous would probably be the most obvious idea. Harissa is also great with warm olives.
Maybe not strictly Moroccan, but I've had great result with making the red charmoula from Mourad: New Moroccan, and then using it to marinate and grill vegetables (eggplant, cauliflower, etc.). I substitute my homemade ras al hanout for the cumin in the recipe.
Doesn't directly answer your question, but preserved lemons are also magic with any dark leafy greens.
Maybe try not to feel the need to use all of the ingredients in everything.
Even though there's not a ton of veggie stuff, I would have a look through Mourad: New Moroccan (at least the portions you can see in Google Books, or go check it out in a bookstore). There are some good ideas for all of the ingredients you mention.
His tagine recipe is here:
http://www.williams-sonoma.com/recipe... (doesn't include the red charmoula recipe, but you can find it in the Google Books version of his book if you don't want to buy it). Seriously, I can't emphasize enough how good the charmoula is, and it keeps for a week or so once you've made it.
or a different vegetable tagine recipe here:
You could try making the root vegetable portion only of this recipe which originally is paired with chicken.
Tagine is the perfect solution - you can serve it with the freekeh instead of couscous. In fact, you can use freekeh in place of couscous, bulgur or quinoa in most recipes, which really expands your options.
It also makes a great pilaf/salad. This one will help you use some of the olives & preserved lemon:
Don't forget about lentil burgers - season them with ras el hanout, and serve with Ottolenghi's preserved lemon & harissa relish:
In a medium bowl, mix together 2 preserved lemons (220g) sliced into thin strips, 1 tsp lemon juice, 3 tbsp olive oil and 1 tbsp harissa paste. Set aside until needed.
Carrot salad with preserved lemon & harissa is great too. Or make a Moroccan-spiced carrot dip with harissa and serve it with ras el hanout-spiced pita chips.
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