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

Preparation:
In a large bowl, stir together couscous, orange juice, mustard, thyme, and orange zest. Stir in boiling water, cover and set aside for five minutes, or until all liquid has been absorbed. Fluff cous cous with a fork. Add parsley, spring onions, orange slices and lemon juice. Toss to blend. Season with black pepper, chill. Serve with grilled or BBQ fish. Serves 6-8.

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