African and Arabian

recipebook3Chicken Kebabs With Tomato Salad Recipe. A light summer dish, great for "al fresco" meals with friends. Savour our Chicken Kebabs With Tomato Salad recipe.

You will need

  • 320 g chicken breast, cut into cubes
  • 30 ml olive oil
  • 2 medium cloves of garlic
  • 30 ml lemon juice
  • ½ medium red onion, cut into 4 wedges
  • 2 medium tomatoes, cut into wedges
  • 3 medium spring onions, chopped
  • 1 medium bunch chopped parsley
  • 1 tbsp lemon juice
  • 1 medium lemon, zest only
  • 2 large pitta breads
  • 1 tbsp olive oil
  • 120 g natural yoghurt
  • 1 tsp paprika
  • 4 wooden skewers soaked in water (this prevents from burning)
  • 2 bowls
  • 1 spoon
  • 1 pastry brush
  • 1 small bowl

Serves: 2

Preparation Time: 1 hour 10 minutes

Cooking Time: 15 minutes

Step 1: Marinate the chicken

Put the chicken, olive oil, garlic and lemon juice into the bowl. Season with salt and pepper and mix well. Cover with cling film and leave to marinate for 1 hour.

Step 2: Make the tomato salad

Gently mix the tomatoes, spring onions, parsley, lemon juice and zest in another bowl. Season with salt and pepper, stir, and leave to marinate until the kebabs are ready.

Step 3: Make the kebabs

Separate the onion wedges. Make the skewers by alternating a piece or two of onion with a chicken cube. Share the chicken and onion between the 4 skewers.

Step 4: Cook the kebabs

Heat the grill on its highest setting, then place the skewers underneath and cook for 5 minutes. Turn the kebabs and cook for another 5 minutes. Once cooked, remove from the grill and put onto a plate.

Step 5: Heat the pitta bread

Brush the pitta bread with some olive oil and place under the grill for 20 seconds, then turn over and grill for another 20 seconds. Remove.

Step 6: Prepare the yoghurt

Transfer the yoghurt into a small bowl and sprinkle with paprika.

Step 7: Garnish and serve

Place 2 kebabs onto a plate, garnish with the pitta bread and tomato salad. Serve the yoghurt on the side.

recipebook3Lentil Salad Recipe. Refreshing lentil salad best served cold for a crunchier taste!

You will need

  • 250 g green lentils
  • 4 tbsp olive oil
  • 1 lemon (juiced)
  • 1 tbsp whole cumin seeds
  • 3 spring onions
  • 1 bunch of parsley, finelly chopped
  • 1 jug of water
  • salt and pepper
  • 1 bunch of mint, finelly chopped
  • 1 cooking pot
  • 1 chopping board
  • 1 knife
  • 1 mixing bowl
  • 1 frying pan
  • 1 jug
  • 1 sieve

Serves: 4

Preparation Time: 25 minutes

Cooking Time: 40 minutes

Step 1: Cook the lentils

First of all put the lentils in a pan, making sure there is enough water to cover them. Then simmer slowly for 20 to 30 minutes, until they are tender. Add a little salt towards the end, to season.

Step 2: Toast the cumin seeds

Gently toast the cumin seeds on a medium heat for 2 to 3 minutes in a dry frying pan.

Step 3: Make the dressing

Add the chopped parsley and mint into the mixing bowl. Then we add the chopped spring onions and the toasted cumin seeds. The juice of the lemon and the olive oil. Mix it thoroughly making sure that all the ingredients combine together.

Step 4: Drain the lentils

When the lentils are cooked, take the sieve and drain them. Then immediately add the lentils to the bowl of dressing.

Adding them while they are still hot to the dressing helps them to absorb the flavour better.

Step 5: Stir

And give the whole mixture a gentle stir, making sure that all the lentils are covered with dressing and leave to cool.

Step 6: Serve

The salad is ready to serve. This dish is best served cold for a crisp to ensure a refreshing taste.

recipebook3Lebanese Barbecued Chicken Recipe. This delectable chicken dish has a distinct taste of the Middle-East. It makes the perfect, light choice for any hot summer day around the back-yard pool. Devour our Lebanese Barbecued Chicken recipe.

Step 1: You will need...

  • 4 chicken quarters
  • the juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 tsp ground mace
  • ½ tbsp paprika
  • ½ tbsp cumin
  • a pinch of cayenne
  • 1 tsp turmeric
  • 60 ml olive oil
  • salt and pepper, to taste
For the salad:
  • 2 tomatoes, sliced
  • ½ an onion, sliced
  • 4 tbsp parsley, chopped
  • 1 tbsp oregano
  • 1 tbsp toasted sesame seeds
  • the juice of half a lemon
  • 1 barbecue, either gas or charcoal
  • 1 knife
  • 1 chopping board
  • 1 set of tongs
  • 2 bowls
  • 2 spoons

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 1 hour 25 minutes

Step 2: Score the chicken

Using a sharp knife, make four long incisions in each of the chicken quarters.

Step 3: Make the marinade

In a large bowl combine the lemon juice, garlic, mace, paprika, cumin, cayenne, turmeric and half of the oil. Season with salt and pepper and mix well.

Step 4: Marinate the chicken

Place all four quarters into the marinade and stir thoroughly to give each piece an even coating. Marinate for at least an hour but up to a maximum of six. If you do decide to marinate for more than an hour, cover and place the bowl in the fridge.

Step 5: Barbecue the chicken

Place the four quarters on the barbecue and grill for fifteen to twenty minutes, turning every five or so minutes to cook evenly. To prevent the flames from rising too high and burning the chicken, splash a little water every now and again on the grill.

If barbecue has lid, close it to speed up the cooking. When the chicken is cooked through, remove it from the barbecueand return to the kitchen.

Step 6: Make the salad

Add the tomatoes, onion, chopped parsley, oregano, sesame seeds, lemon juice, and remaining oil to a large bowl. Season with salt and pepper and mix well.

Step 7: Serve

Serve the chicken and salad with a crusty bread to soak up any juices and enjoy!

recipebook3BBQ Beef Shish Kebab with Parsley Salad Recipe. An easy to make dish with little preparation, nicely accompanied by the parsley salad.

Step 1: You will need...

  • 400g rump steak, cut into cubes
  • 2 medium red onions, quartered
  • 4 tbsp olive oil
  • 2 tbsp ground coriander
  • 1 tsp chilli flakes
  • 1 tbsp cumin powder
  • 1 tbsp turmeric
  • ½ tbsp coarse salt
  • 1 bunch parsley, roughly chopped
  • 2 tbsp pine nuts
  • the juice of 1/2 a lemon
  • salt and pepper
  • 4 wooden skewers, soaked in water
  • 1 large bowl
  • 1 medium bowl
  • 2 trays
  • 1 spoon
  • 1 barbecue or grill
  • 1 bottle of water, for dousing any flames

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Step 2: Prepare the barbecue

If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. If you are using a gas barbecue, turn it to its highest setting and leave to heat up for 15-20 minutes before you cook.

Step 3: Make the marinade

Into the large bowl, add the coriander, cumin, chilli flakes, turmeric and salt and mix well.

Step 4: Marinate the meat

Place the meat into the marinade and mix well so that all the meat is covered. Add half the olive oil and mix again.

Step 5: Prepare the kebabs

First place a piece of onion wedge onto the skewer, followed by two pieces of beef and another piece of onion. Continue like this, sharing the meat and onion between the 4 skewers.

Step 6: Barbecue the kebabs

Place the kebabs onto the barbecue and cook for 8-10 minutes, turning every 2 minutes with the tongs. Once cooked, remove from the barbecue.

Step 7: Make the salad

Into the medium bowl add the parsley, pine nuts, lemon juice and the remaining oil. Season with salt and pepper and mix well.

Step 8: Serve

Place two kebabs onto a plate, add some of the parsley salad and serve.

recipebook3 You will need

  • ½ cups lime juice
  • 4 garlic cloves
  • 2 tbsp achiote seeds, equal parts turmeric and paprika
  • 2 tsp allspice berries
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1 ½ tsp whole black peppercorns
  • ½ cups extra virgin olive oil
  • 1 pineapple, peeled, cored, and chopped into 1/2 in thick slices
  • 2 onions, cut into 1/2 in. wedges
  • 3 sprig of fresh oregano
  • 1 lb shrimp
  • 1 lemon, cut into wedges

Serves: 2

Step 1:

Soak the skewers in cool water for 30 minutes.

Step 2:

Blend the lime juice, garlic, achiote seeds, allspice berries, oregano, salt and peppercorns in a blender until smooth.

Step 3:

Gradually add the olive oil to the mixture as the blender is running to create an emulsion.

Step 4:

Assemble the skewers with 3 shrimp, 3 pineapple wedges, and 2 onion pieces and transfer to a shallow pan.

Step 5:

Add three sprigs of fresh oregano to the pan of skewers once they are finished being assembled. Pour the achiote paste over the skewers evenly and marinate for 1-3 hours.

Step 6:

Prepare a charcoal grill to high heat.

Step 7:

Place the skewers on the grill and cook about 3-4 minutes a side.

Step 8:

Serve with a squeeze of lemon.

recipebook3 You will need

  • 1 scotch bonnet pepper
  • 4 scallions, chopped
  • 3 garlic cloves
  • 3 tbsp fresh ginger
  • thyme, to taste
  • tumeric, to taste
  • 2 tsp allspice
  • ½ cups ketchup
  • 2 limes
  • ½ cups pineapple or orange juice
  • 1 chicken, cut into 6 pieces
  • salt, to taste
  • pepper, to taste

Serves: 3

Step 1:

In a food processor, combine the scotch bonnet, scallions, garlic, ginger, thyme, tumeric, allspice, ketchup, juice from 2 limes, and pineapple or orange juice. Blend until the ingredients are well combined, about 30 seconds.

Step 2:

In a large bowl, add the chicken and season with salt and pepper.

Step 3:

Cover the chicken with the marinade and cover and refrigerate for 1-2 hours.

Step 4:

Heat the grill to medium heat.

Step 5:

Grill the chicken for about 20-30 minutes or until its juices run clear when the meat is pierced with a knife.

recipebook3Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.

Step 1: You will need...

  • 2 x 200g salmon fillets
  • 1 tbsp paprika
  • ¼ tsp cayenne pepper
  • 1 tbsp coriander, chopped
  • ½ tsp salt
  • 1 tbsp olive oil
  • coriander, to garnish

for the tomatoes:

  • 500 g tinned tomatoes
  • 1 dried chilli
  • 3 garlic cloves, sliced
  • 1 tbsp paprika
  • salt
  • 80 ml olive oil
  • 1 saucepan
  • 1 wooden spoon
  • 1 bowl
  • 1 spoon
  • 1 metal spatula
  • 1 tongs
  • 1 tray
  • 1 barbecue, either charcoal or gas
  • 1 bottle of water for dousing any flames

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Step 2: Prepare the barbecue

If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the paprika tomatoes

Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.

Step 4: Marinate the salmon

Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.

Step 5: Barbecue the salmon

Cook the fillets on the barbecue for 3 minutes on each side then remove.

Step 6: Serve and garnish

Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander.

recipebook3Delicious Moroccan Chicken Soup Recipe accompanied with Moroccan couscous. Alternatively surround with vegetables for a colourful and appetizing treat. Appreciate our Moroccan Chicken Soup recipe.

You will need

  • 3 tbsp olive oil
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 4 carrots chopped
  • 4 leeks
  • 1 small pumpkin cubed
  • 2 courgettes chopped
  • 2 ltr chicken stock
  • 400 g chopped tinned tomatoes
  • 1 zest of lemon
  • a handful of fresh coriander
  • 4 tbsp sweet paprika
  • 1 tbsp curry powder
  • 1 tbsp cumin powder
  • 4 bay leaves
  • 2 cloves
  • ½ tsp cayenne pepper
  • 1 tbsp salt
  • 350 g chick peas
  • salt and pepper
  • 1 sauce pot
  • 1 small bowl
  • 1 spoon
  • 1 large saucepan
  • 1 wooden spoon
  • 1 ladle
  • 1 fork
  • 1 tray

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Step 1: Prepare the lemon zest

Bring the lemon zest to boil in a small pan for 2-3 minutes and then drain.

Step 2: Make the spice mix

Make the Moroccan seasoning mix by adding the paprika, cumin powder, curry powder, cayenne pepper and cloves into a bowl. Ensure this is mixed thoroughly. Then add the lemon zest and bay leaf.

Step 3: Get started

Heat the oil in a large saucepan on very high heat. Cook all the chicken pieces until golden on all sides, about 3 minutes per side. Season with salt and pepper and put them aside for now.

Step 4: Add the vegetables

Add the carrots and leek to the same pan. Reduce the heat to medium and cook for another five minutes.

Step 5: Add the spices

Add in the Moroccan spice mix with the salt. Stir till well incorporated and you can smell the aroma!

Step 6: Cook the chicken

Return the chicken pieces to the pan and then add the stock, chick peas and tomatoes purée. Bring this to a boil whilst stirring then reduce the heat to simmer for an hour.

Step 7: Cook the final ingredients

Stir in the pumpkin and courgettes and cook gently for another 20 minutes, until all the vegetables are thoroughly cooked.

Step 8: Garnish the meal and serve

Place one piece of chicken thigh and one drumstick on a plate per person, with a few pieces of each of the vegetables surrounding it, making a colourful presentation. Sprinkle some of the coriander on top, to add the final touch.

Serve this delicious meal with couscous as an accompaniment.

recipebook3Barbecued 'Shawarma' Chicken Sandwich Recipe. Fed up with the typical 'prawn and mayo' or 'cheese and pickle' sandwiches? Try this delicious pita Shawarma and you'll never eat them again! Relish our Barbecued 'Shawarma' Chicken Sandwich recipe.

Step 1: You will need...

  • 2 pita bread
  • 2 chicken thighs, without skin or bones
  • 2 tbsp "ras el hanout", ready-made Moroccan spice mix
  • 2 tbsp olive oil
  • 6 tbsp chopped salad, (tomatoes, cucumber, parsley)
  • 4 tbsp ready-made tahini
  • 4 tbsp ready-made hummus
  • 1 tbsp ready-made harissa
  • 1 chopping board
  • 1 knife
  • 1 bowl
  • 4 spoons
  • Tongs
  • 1 tray
  • 1 barbecue, either charcoal or gas
  • 1 bottle of water for dousing any flames

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Step 2: Prepare the barbecue

If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white. If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.

Step 3: Marinate the chicken

Place the chicken in the bowl and pour the spice-mix on top followed by the olive oil. Then, mix together well until the chicken is completely coated.

Step 4: Barbecue the chicken and the pita

Place both pieces of chicken on the barbecue and grill them for 4 minutes. As the chicken cooks, fat will seep out onto the barbecue causing the flames to rise. Sprinkle over a little water every now and again to prevent the chicken from burning.

When 4 minutes have passed, turn the chicken over to grill the other side. In the last 2 minutes, put the pitta bread onto the barbecue and toast for a minute on each side. When done, remove the chicken and then the pitta.

Step 5: Slice the chicken

Cut the chicken into thin slices.

Step 6: Put the sandwich together

Chop a little bit off one side of the pitta, then insert the knife to open it up. Repeat with the second. Holding the pitta open, add a spoonful of hummus followed by a little harissa to your liking as it's fairly spicy, and add a few pieces of chicken. Next put a little salad on top and finally add a dollop of tahini. Repeat with the second pitta.

Step 7: Serve and enjoy

This dish can also be made with chicken, lamb or beef.

recipebook3A unique chicken pie, from North Africa, combines both a sweet and savoury filling, encased in a mouth-watering, buttery filo pastry. Enjoy our Moroccan Filo Chicken Pie recipe.

Step 1: You will need….

  • 2 chicken breasts, cubed, or whole chicken pieces, or thigh
  • 1 onion, chopped
  • 4 cloves of garlic
  • 1 tbsp ginger, peeled and chopped
  • 1 tsp turmeric
  • few threads of saffron
  • 1 stick of cinnamon
  • 1 ltr chicken stock or water
  • 4 eggs, whisked
  • 2 tbsp chopped coriander
  • 250 g finely chopped almonds
  • 4 tbsp sugar
  • 2 tsp ground cinnamon
  • 100 g butter, melted
  • 4 sheets filo
  • salt and pepper
  • to garnish:
  • powdered sugar
  • ground cinnamon
  • 2 saucepans
  • 2 bowls
  • 1 ladle
  • 1 wooden spoon
  • 1 pastry cutter
  • 1 cutting board
  • 1 knife
  • 1 spoon
  • 1 brush
  • tongs
  • 1 tray
  • 1 baking tray

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Oven Temperature: 200° c - 390° f

Step 2: Cook the chicken

Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.

Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.

Step 3: Allow to cool

Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.

Step 4: Chop the chicken

Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.

Step 5: Scramble the eggs

Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.

Step 6: Season the mix

Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Step 7: Mix the nuts

In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Step 8: Preheat the oven

Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.

Step 9: Brush the filo pastry

Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.

Step 10: Fill the filo parcel

Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.

Step 11: Bake

Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.

Step 12: Serve

Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!

recipebook3A delicious tasteful chicken casserole with the richest of flavours from Morocco. Delight in our Moroccan Chicken Casserole recipe.

You will need

  • 1 large whole chicken, cut into 4 pieces
  • 100 ml olive oil
  • A few springs of thyme
  • 500 g of salad potatoes, sliced lengthways
  • 6 shallots, halved
  • 2 tbsp butter
  • 150 g black olives, stoned
  • 1 lemon zest
  • 2 tbsp white wine
  • 3 bay leaves
  • 2 tbsp chopped parsley
  • 1 ½ tbsp paprika
  • 150 g cherry tomatoes
  • 1 tsp cumin
  • 1 dried red chilli pepper
  • salt
  • pepper
  • 1 big bowl
  • 1 frying pan
  • 1 casserole dish
  • 1 small pot
  • 1 colander
  • 1 spoon
  • 1 knife

Serves: 2-4 people

Preparation Time: 5 minutes

Cooking Time: 1 hour 45 minutes


  • Step 1: Preheat the oven

Start by turning the oven to 200ºC.

  • Step 2: Season the chicken

Rub the chicken with 1-2 tbsp of olive oil and season with salt and pepper.

  • Step 3: Par boil the potatoes

In a small pot cover the potatoes with water, place on the heat and bring to a boil.

Once boiling cook for 3 minutes.

Take off the heat, drain and put aside.

  • Step 4: Prepare the chicken

Heat a heavy skillet or frying pan and add 2 tbsp of olive oil.

Once heated up, place the chicken quarters in the pan skin side down, brown them and then add the shallots and garlic until all lightly browned.

Add the potatoes and cook until lightly browned.

Put the lemon zest in a pot of cold water and bring to a boil for 3 minutes.

  • Step 5: Combine the ingredients together

Put the chicken and potatoes into a big bowl.

Next, add to the bowl all the remaining ingredients, except the parsley.

  • Step 6: Mix the ingredients

Make sure your hands are properly washed and mix all the ingredients together.

  • Step 7: Place all in dish

Using a casserole dish large enough to hold all the ingredients, pour in the mixture.

  • Step 8: Put in the oven

Place the dish in the oven and cook for 1 hour and 15 minutes at 200ºC.

  • Step 9: Baste the chicken

Baste the casserole occasionally during the cooking time to keep the chicken covered with the juices, you can add about half a cup of water if there are not enough juices.

TIP: To check the chicken is cooked thoroughly, stick a knife into a chicken quarter. If the liquid from it runs clear and it feels tender then it is cooked.

  • Step 10: Serve and enjoy

When cooked thoroughly, take the casserole out of the oven and serve with freshly chopped parsley.

Fruity Couscous Salad served either hot or cold, as a main dish recipebook3or as an appetiser. Savour our Couscous Salad recipe.

You will need:

  • 500 g couscous
  • 1 large red onion
  • 5 tbsp olive oil
  • 400 ml water
  • 120 g peanuts
  • 120 g apricots
  • 120 g sultanas
  • 220 g sun dried tomatoes
  • ½ cucumber
  • juice of 2 lemons
  • 1 bunch coriander
  • salt and pepper
  • 1 chopping board
  • 1 knife
  • 2 large bowls
  • 1 lid to cover bowls
  • 1 wooden spoon
  • 1 measuring jug

* Serves: 4

* Preparation Time: 15 minutes

* Cooking Time: 15 minutes


  • Step 1: Add the couscous

First of all pour the couscous into one of the large bowls.

Add a pinch of salt and two tablespoons of olive oil, to the couscous.

  • Step 2: Add water

Now, take the boiling water and pour it over the couscous.

Then, give it a quick stir and cover with a lid.

Leave to stand for a couple of minutes, while we continue with the rest of the recipe.
  • Step 3: Mix the other ingredients

Taking the other bowl, we need to add the chopped onion.

Add the chopped peanuts.

And the roughly chopped apricots.

Now add the sultanas.

Add the roughly chopped sun dried tomatoes.

At this point you can add the finely chopped cucumber.

And finally add the chopped coriander and the lemon juice.

  • Step 4: Add to the couscous

Then spoon the mixture into the couscous.

  • Step 5: Stir and season

Give it a quick stir with a wooden spoon and add salt and pepper to season before serving.

  • Step 6: Serve

The couscous is now ready and can be enjoyed hot or cold.

recipebook3Moroccan style couscous to serve as either a main meal or as an accompaniment. Enjoy our Couscous recipe.

You will need:

  • 1 kg wheat semolina
  • 500-750 ml water
  • 1 tsp salt
  • 1 ½ tsp flour
  • 250 ml vegetable oil
  • 2 large bowls
  • 1 mixing spoon
  • 1 tamis or a large holed sieve
  • 1 steamer
  • 1 fork

* Serves: 4

* Preparation Time: 5 minutes

* Cooking Time: 50 minutes


  • Step 1: Boil the water

Pour the water into a steamer and bring it to a boil.

  • Step 2: Prepare the semolina

In the bowl, very gently mix the semolina, salt and flour with 250ml of water.

  • Step 3: Pass it through the tamis or sieve

When it is mixed thoroughly pass the mixture through the tamis or sieve.

  • Step 4: Steam

Place it in the steamer for half an hour.

  • Step 5: Break the mixture up

Remove the steamed semolina. Place it into another bowl and break it up with a fork to make it fluffy.

  • Step 6: Add oil and water

Add the oil and about 500ml of water. This should be enough to give a wet texture to the mixture, if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.

  • Step 7: Finish cooking the semolina

Return the semolina to the steamer for another 20 minutes to finish cooking it.

  • Step 8: Serve

Serve hot as a delightful accompaniment to several Moroccan and Middle Eastern dishes. Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable compliment to your meal.


  • 1 15 oz. can chickpeas
  • 1 medium onion, finely chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Oil for frying (canola or vegetable)


1. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

2. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor.

3. The result should be a thick paste.

4. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

5. Fry in 2 inches of oil until golden brown (2-5 minutes).

Note: Serve falafel by itself, or with hot pita bread with vegetables, hummus, or tahini sauce.

hummusHummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East.


Cloves garlic—roughly chopped

¼ cup lemon juice

¼ cup water

14 oz (400g) canned chickpeas (garbanzo beans) - rinsed and drained

½ cup tahini

1 teaspoon sea salt


1. Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: If you like a spicier hummus, add a small red chilli (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.