Preparation:
In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous, stir, cover, reduce heat and simmer for 5 min. Serve vegetables over steaming couscous.

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Moroccan Casablanca Couscous is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
Heat the oil in large sauce pan. Add 3/4 cup water gradually. Add onion slices, sprinkle with spices. Lay chicken on top. Cook over low heat, covered, one hour. Add finely chopped onion. Cook for another 1/2 hour. Place pitted olives in pan of cold water, bring to boil for 1 minute. Drain water. Add olives to pan. Cook for 5 minutes. Just before serving squeeze on lemon.

Serving Ideas : Serve with rice or couscous

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Moroccan Chicken With Olives is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices. Cover and leave overnight in the refrigerator, stirring occasionally. Heat the remaining oil in a flameproof casserole, then add the onion and cook gently for 5 minutes. Remove and reserve. Drain the lamb, reserving the marinade. Quickly brown the lamb in the casserole then add the reserved marinade, the apricots and soaking liquid, dates, broth, onion, and seasoning. Bring just to the boil, then cover and cook gently for 1 hour until the lamb is very tender. Uncover towards the end of the cooking to allow some of the liquid to evaporate and thicken the sauce. Serve sprinkled with sesame seeds.

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Moroccan Lamb with Apricot is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered. Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.
Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully bread the eggs into the sauce and poach for a few minutes (don’t overcook the eggs.) Serve at once directly with the pan.

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Moroccan Meatball Stew is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
Estimated Total Time: 30 minutes
Preheat oven to 450º.
Combine first 4 ingredients in a bowl; cover and chill. Spread harissa over both sides of salmon; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450º for 20 minutes or until the fish flakes easily when tested with a fork. Serve with mango salsa.

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Moroccan Roasted Salmon with Mango Salsa is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
Peel the carrots, remove their inside, cut them into little pieces(4 to 5 cm long);put meat in ap pressure cooker with oil garlic, ginger, safran and salt, add water and close the cooker, leave it cook for ½ hour, add carrots, salt, sprinkle with parsley, cover and cook it for 15 to 20 mn. Add the bark of the preserved lemon, olives and lemon juice, reduce the sauce. Serve the meat in a plate, cover it with carrots, decorate with preserved lemon, olives and sauce.

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Moroccan Tagine with Carrots is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
In a container, put the meat cut into pieces, add salt, oil, spices, 1 crunched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 mn on a middle fire. Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinnamon, allow to simmer. Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently. Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallow pan Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.

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Tagine of meat and prunes is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
1/4 C angel hair pasta, broken up
2 lbs crushed tomatoes (in cans)
3 T flour
1/3 C fresh coriander, minced
salt

- Add the tomatoes to the broth previously prepared and cook for 10 minutes
- Mix the flour with a little water to form a paste and then add this to the soup a little bit at a time while stirring constantly to avoid lumps.
- Bring the soup to a boil, add the rice, pasta, coriander and the salt; allow to simmer another 10-15 minutes, stirring occasionally.
- Add the lentils, let cook for another 5 minutes and serve in bowls with lemon wedges on the side for those who want to add it to their soup
- Harira should be somewhat creamy but not thick so if it is too thick add a little water and cook for a few more minutes; if it is too thin add a little flour and water paste to thicken it.
- Some cooks break an egg into the soup during the last five minutes of cooking and mix it well to keep it from solidifying.

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Moroccan Harrira Soup is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

500 g of carrots
1 pinch of salt
1 soup spoonful of granulated sugar
1 soup spoonful of orange_blossom water
juice of one lemon
2 oranges
1 olive oil filet

Preparation:
Rasp keenly the carrots, pour the mixture of salt, lemon juice, sugar, orange_blossom water and oil, mix the whole, put into plates and decorate with peeled slice orange.Serve cool.

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Moroccan Carrot Salad is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
- Put the green peppers on an open flame or under the broiler until the skin is burned black; put the peppers in a plastic bag rubbing briskly between the hands to remove the burned skin (if you are using eggplant instead of peppers, char them in the same manner, but simply scrape off the burned skin with a fork)

- Sauté the onions and garlic in the olive oil over medium to high heat; when the onions have become soft add the peppers, tomatoes, red pepper and other spices; when the tomatoes are soft add the tomato paste; lower heat, cover and simmer for 15-20 minutes

- Allow to cool before serving, sprinkle with minced parsley

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Moroccan Eggplant Salad is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees