Posts tagged "Moroccan"

Recipe: Moroccan Spiced White Bean & Cauliflower Soup2 min read


Moroccan Spiced White Bean and Cauliflower Soup

This warm, comforting soup is just the thing for all the cooler days ahead. Full of healthy plant based protein from the white beans, and full of fiber from the cauliflower. Cauliflower is also a surprising source of Vitamin C- crucial for boosting your immune system going into cold and flu season. Classic Moroccan spices give this soup a satisfying boost of flavor, and a drizzle of parsley puree adds both brightness and an extra kick of Vitamins A, K, C, and E. Make up a double batch of this recipe to freeze, or enjoy all week long.

Serves 4

Total Time: 30 minutes


  • 2 tablespoons olive oil, plus more to finish
  • 4 cloves garlic
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cayenne pepper (to taste)
  • 5 cups chopped cauliflower florets
  • 3 cups vegetable stock
  • 1 can cannellini beans, rinsed and drained
  • ¼ cup parsley
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Hemp hearts, to garnish (optional)


  1. In a large pot, heat the olive oil over medium. Add the garlic and spices, and cook 1-2 minutes until fragrant. Add the cauliflower and vegetable stock, and bring up to a simmer. Cook for 6-8 minutes, until the cauliflower is just tender. Optional: reserve 6-8 pieces cauliflower for garnish.
  2. Add the beans to the pot, and a generous pinch of salt and pepper. Puree the soup mixture in a blender until smooth. Return to the pot to keep warm.
  3. Rinse out the blender, and puree the parsley with olive oil, lemon juice, and a pinch of salt and pepper until smooth.
  4. To serve, divide the soup between bowls, and top with the whole cauliflower if using. Drizzle over the parsley sauce, sprinkle with hemp hearts, and enjoy!


Healthy Travel Blog

Posted by Lustige Bilder - October 11, 2017 at 22:26

Categories: Travel   Tags: , , , , , , ,

Healthy Recipe: Moroccan Lamb with Herbed Couscous


eps_moroccan-lambThis deliciously spiced Moroccan style recipe gives you maximum flavor and satisfaction in minimal time. Inspired by the traditional Moroccan tagines, but made in a fraction of the time, this recipe combines the best of both worlds. You’re only 20 minutes away from a healthy, protein packed, delicious meal! Lean lamb provides iron and protein, turmeric acts as an anti-inflammatory agent, whole wheat couscous gives your body complex, whole grain carbohydrates, and olive oil delivers heart healthy fats and allows your body to absorb all the vitamins and minerals from your food.

Serves: 4

Total Time: 20 minutes


  • ¾ pound lean lamb, cut ½ inch thick, then into 1-2 inch long pieces
  • 1 teaspoon Garam Masala spice powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1-2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 red chili, deseeded and minced (leave some or all seeds in if you like it spicy)
  • 5 scallions, white and green parts, chopped
  • 1 cup cherry or grape tomatoes
  • 1 cup dry whole wheat couscous
  • 1 tablespoon butter (optional)
  • Salt and pepper to taste
  • 1 small handful pistachio nuts, roughly chopped
  • 1 small handful fresh cilantro leaves, roughly chopped
  • ¼ cup whole milk yogurt, to serve
  • Fresh lemons, to serve


  1. Toss the sliced lamb with the Garam Masala, cinnamon, turmeric, cumin, and salt to combine, so the meat is evenly coated.
  2. In a skillet, heat 1 tablespoon olive oil over medium high heat. Add ½ the lamb in an even layer, being careful to not crowd the pan, and allow to brown on each side for 1-2 minutes until golden brown. When cooked on both sides, remove to a bowl, and cook the rest of the lamb in the same way.
  3. Remove all the lamb to a bowl and set aside. Add 1 more tablespoon olive oil to the same skillet where you cooked the lamb, then add the garlic, chili, scallions, and tomatoes. Add ½ cup water to deglaze the pan, stirring well to get all the caramelization.
  4. Mash the tomatoes slightly with a potato masher or a spatula to break them up a bit. Cook for 1-2 minutes. Turn off the heat, add the meat back to the skillet along with any juices, and stir everything to combine.
  5. Bring 1 ½ cups of water to a boil, and add the butter (if using) and a pinch of salt and pepper. Add the dry couscous, stir to combine, cover with a lid, and turn off the heat. Allow to steam for 5 minutes. Fluff with a fork, stir in the cilantro, then spread the couscous over a platter.
  6. Pour the meat with all the vegetables and juices over the couscous. Garnish with the pistachios and extra cilantro if desired. Drizzle over some yogurt if desired, and serve extra and lemons alongside. Enjoy!


Healthy Travel Blog

Posted by Lustige Bilder - December 2, 2016 at 13:22

Categories: Travel   Tags: , , , , ,