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:
Clean , drain and dry the meat and grease cut into big pieces, mix with your hand in a big container while adding onion, parsley, sweet and hot red pepper, cumin, safran, lemon juice and oil, leave it marinate for 2 hours String on kebab, intercalate pieces of meat with that of grease, make sure it’s two kebabs for one person, grill on embers, serve as soon as they are cooked on a plate adorned with salad leaves and parsley add lemon with mint tea.

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Moroccan Marinated Meat Kabobs is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees