My Moroccan Feast

21 Mar

Its not often when a meal works together so completely. Layers of textures and flavours that all taste wonderful when eaten one on top of the other, in different combinations. That rare and perfect meal, where you wouldn’t change a thing (this is especially true if you are the cook).

Vegetarian Moroccan stew, couscous with mint and raisins,  fattoush salad, tzatziki with cucumbers, and warm pita.  It reminded me of the “falafel plate”‘ from Ali Baba’s. (Brainwave- must include these next time!)

Tzatziki with Cucumbers

I mostly followed this recipe that I found on

  • 3 tbs olive oil
  • 1 tbs apple cider vinegar
  • 3.5  medium cloves of crushed garlic (two regular sized, two small! Just use 3)
  •  1/2 tsp salt
  • 1 cup yogurt
  • 1 cup sour cream
  • 1/2 cucumber finely chopped
  • cracked black pepper

Very simple, but the cool garlicy-ness added a lot to the meal when spooned over the stew. This makes quite a lot, but it is even better the next day.  I also realize that Tzatziki is not Moroccan…but we had a lot of yogurt)

Fattoush Salad

  • 1.5 cups of  chopped cabbage
  • 1/2  red pepper, chopped
  • 1/2 cucumber
  • 2 hand fulls of mixed greens
  • 1 small bunch of parsley, finely chopped
  • roughly torn fresh mint to taste


  • 1/4 cup fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 clove crushed garlic
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • cracked black pepper
  • 1/2 tsp onion powder
  • 1 tbs honey
  1. Mix

This recipe traditionally calls for fried pita “croutons” , which I imagine would be quite delicious. I opted against it only because we were already having pita with the tzatziki and I only had two.

Next time!

Ok, ok.  That other stuff is great, no doubt. But the real star of the show here is the Moroccan Stew. I can’t tell you how quick, healthy and easy this was to make. Hearty, spicy and flavourful. Not only that, but you can throw in almost any veggie that is lying around the kitchen and it would come out delicious every time. It recipe is definitely going into my  repertoire.

Vegetarian Moroccan Stew 

This recipe from was my guideline for the spices.

  • 1.5 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground turmeric
  • 1/4 tsp curry powder
  • 1 tsp salt
  • 1/4 tsp cayenne (or to taste)
  • 1/2 tsp black pepper

I added

  •  1 cup shredded kale
  • 1 sweet potato
  • 1 can chickpeas
  • 1 can red beans ( I was reaching for lentils but ended up with these- were great!)
  • 1 large can crushed tomatoes
  • 1 large onion
  • 1.5 tablespoons honey
  • 1 cup water
  1.  Saute onion in pot or pan with coconut oil until transparent- about 8-10 minutes
  2. Meanwhile, assemble spice mixture and set aside
  3. Shred kale and saute with the onions until soft. Add spices at this point and turn heat to medium. Fry spices until fragrant, about 1 minute. 
  4. Add tomato, beans and chopped sweet potato and water. Bring to boil and then simmer on medium to low for 30 minutes, stirring occasionally. Cook until potato is soft. 
  5. Serve over cous cous and garnish with fresh parsley and yogurt. 

Warm and spicy. Yum!  I made couscous and mixed in olive oil, raisins and torn fresh mint.  When combined, the  sweetness of the raisins was so tasty and the mint added nice dimension.  If I wasn’t serving the stew with the couscous, I would make sure to add raisins or chopped dried apricots directly to the stew. The sweetness is a must!
I’m sorry to brag, but this was fantastic.  For my birthday I recently received a beautiful bright red tagine.  It is a self contained cone shaped pot that  keeps all the moisture in, resulting in tender meat.  I can’t wait to try it out.  The next time I have a dinner party, you’re invited. Be forewarned, the theme will be Moroccan.

3 Responses to “My Moroccan Feast”

  1. lucyfalls November 25, 2013 at 4:16 pm #

    I made this stew tonight (on a friend’s reccomendaiton) and it was FANTASTIC. I loved that it is made almost entirely out of pantry staples! It came together very fast and easily. Great recipe 🙂


  1. Persian Eggplant Stew, Fattoush and Baba Ghanoush- an Ode to Aubergine | food, mostly - November 3, 2013

    […] for lentils or chickpeas. It would obviously change the dish, but would still be good. OR check out this post I did for a veggie Moroccan […]

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