Carrots with Charmoula (Zaalook Style)

The perfect side dish to chicken, fish, or any other main dish you make. This was a hit at my last dinner party even though there were numerous side dishes on the table. Not only this carrot dish is full of flavor, but also colorful and easily prepared. It can be served warm or cold.



What You Need:

5 medium size carrots
3 garlic cloves
1/4 cup of chopped parsley
3 Tbsp of olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1 tsp paprika

What To Do:

1. Peel the carrots and cut them in little cubes.
2. In boiling water, add the carrots and the 3 garlic cloves. Let them cook for 15-20 minutes.
3. Drain the carrots and garlic from the water.
4. Heat oil in a pan, add the carrots with the garlic, the parsley and the spices.
5. Mash the carrots while they are cooking, for about 15 min.
6. Sprinkle with parsley and serve warm or cold.
   

Enjoy!

Carrots with Charmoula (Zaalook Style)

Bulgur Pilaf

Bulgur is a quick and easy cooking form of whole wheat that has been cleaned, parboiled and dried. It comes in three different textures: coarse, medium, or fine and it is used instead of brown rice and couscous for it has more and higher nutritional value (high in fiber and protein, low in fat and calories). Bulgur is used in pilafs (this recipe), salads(Lebanese Tabouleh), stuffing or casseroles (Indian cuisines).


What You'll Need:

1 1/2 cup coarse bulgur, rinced and drained
1 medium onion,diced
1 green bell pepper, diced
2 tomatoes seeded and diced
1/2 cup cooked (can) green peas
2 Tbsp olive oil
1 1/2 cup chicken broth or water
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper (optional)
1/2 tsp cumin
1 Tbsp tomato paste
1 garlic clove, minced

What To Do:

1. In a medium shallow pan, heat olive oil over medium high heat, add onions, garlic and sautee until lightly brown.
2. Add green peppers, tomatoes, tomato paste, all the spices, and sautee for an additional 7-8 min.
3. Add bulgur and green peas, stir well to combine.
4. Pour the broth and cook covered until most of the liquid is absorbed, about 20-25 min.
5. Simmer on low heat, until liquid has evaporated and bulgur is soft.

Enjoy!!

Bulgur Pilaf

Cabbage Salad

This particular recipe is delicious, served as an appetizer to accompany other salads and dips.

What You'll Need:

1 cabbage
1 tbsp olive oil
2 garlic cloves, minced or crushed
1 tsp smoked paprika
1 tsp cumin
Salt and pepper to taste
Juice of 1 lemon
5-7 green olives, for garnishing
Fresh parsley finely chopped, for garnishing

What To Do:

1. Cut the cabbage and put in boiling water for 20 min.
2. Drain and set aside.
3. Heat oil in a heavy bottom skiller over medium heat. Add the cabbage and mash it with a fork or potatoes masher (3-5 min).
4. Stir in the seasonings and half the parsley, combining thoroughly and mashing for another 15-20 min, until you get a smooth mixture.
5. Stir in the lemon juice and garnish with the remaining parsley and couple greens olives.

Enjoy!

Cabbage Salad

Cauliflower with Roasted Zucchini (Zaalouk Style)

Sometimes, you see a head of cauliflower in your fridge, and you have no idea what to make with it. How about trying this recipe? Even those who don't love cauliflower will like it. This dish is best served as an appetizer with bread.

What You'll Need:

1 head cauliflower, about 2 pounds
2 medium zucchinis, coarsely diced
3 tbsp olive oil
Salt and pepper to taste
2 tsp cumin
Juice of 1 lemon
2 Tbsp fresh cilantro finely chopped, for garnishing

What To Do:

1. Preheat oven to 400 degrees.
2. Put the zucchini in an ovenproof dish, coat with oil and generously season with salt and pepper. Bake for about 20 min.
3. Meanwhile, pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Cut the florets into small pieces (about 1 1/2 inch) and steam them for about 15 min or until tender. (If you don't have a steamer, you can boil them instead). Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
4. Mash the cauliflower with a fork , combining them with oil in the dish, or whiz them to a puree in a blender.
5. Stir in the roasted zucchini, toss in the cumin, salt and pepper to taste.
6. Refresh with lemon juice and garnish with cilantro.
Serve warm.

Enjoy!

Cauliflower with Roasted Zucchini (Zaalouk Style)

Zaalouk (Eggplant Salad)

Zaalouk is a delicious, spicy, and healthy Moroccan appetizer. I often serve it as a salad or as a side dish with bread or chips. Methods of cooking the Zaalouk differs from region to region in Morocco. The eggplants (the main ingredient) can be either roasted, boiled, steamed, or sauteed. Most people cook this dish with tomatoes and onions. I personally make my Zaalouk with sauteed eggplants and instead of fresh tomatoes I use tomato paste. Very simple, easy, and delish. I promise!!


What You Need:

1 big eggplant
3 tbsp olive oil
3 garlic cloves, chopped
1/2 cup chopped cilantro
2 tbsp tomato paste
1 tsp cumin
1 tsp cayenne pepper
1 tsp smoked paprika
2 tbsp lemon juice
Black pepper and salt to taste

What To Do:

1. Half peel the eggplant (Peel off alternate strips of skin down the length of the eggplant) and cut it into cubes.
2. Heat the oil in a heavy bottom skillet, add the eggplant and the garlic. Season with salt and pepper to taste. Cook over medium heat for 2 to 3 minutes, stirring frequently, until it begins to color. Add the cumin, paprika, cayenne pepper, and the tomato paste, stirring for 1 to 2 minutes until fragrant.
3. When the eggplants are tender, break up the big chunks with a potatoe masher or simply a fork.
4. Cook gently over low heat for 6-10 minutes.
5. Refresh with the lemon juice. Serve warm or cold, with the cilantro scattered over.

Enjoy!

Zaalouk (Eggplant Salad)

Couscous Salad

Light and summery, this couscous salad can be served with almost any dish.

What You Need:

1 cups uncooked couscous
1 cucumber, diced
1 tomato, diced
1/2 cup rinsed and drained canned black beans
1 tbsp fresh chopped fresh cilantro
2 tbsp minced or diced red onion
1 tbsp balsamic or white Vinegar
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tbsp ground cumin
salt and pepper to taste

What To Do:

1. Cook couscous according to package.
2. In a large bowl, whisk together the olive oil, lemon juice, vinegar and cumin. Add red onions, cucumber, tomato, cilantro, and beans and toss to coat.
3. Fluff the couscous well with a fork, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Enjoy!

Couscous Salad