My first experience with Moroccan food was in Morocco...a long time ago, probably longer than you have been around this world! Guessing my age now? Go for it!
It was in Tangier, a vibrant port city full of narrow streets filled with aromas of local food, noise and music. The moment I entered Medina, the old quarter, the magic began; I had my first meal and I was irrevocably seduced by the flavors, aromas and colors. I found the love of my life. Later I discovered different shades of the great Berber cuisine of Marrakesh. Is Moroccan food still my favorite? Yes, it is. It is sublime and sophisticated, tantalizing all senses like no others. Well, at least in my perception.
I will post a number of wonderful Moroccan recipes for you to enjoy, however some will be somewhat simplified while maintaining their authenticity. This recipe is wonderful with any vegetables of your choice. You don't have to adhere to the list exactly except for the spices but even these can be skipped. You know that you will loose the true character and flavor but if you have not eaten in Morocco you may not know the difference. There are Moroccan restaurants around but none that I have visited serve the true Berber dishes; in our western world ethnic food often tends to be made to suit local tastes and sometimes to the extend that it is no longer the real thing.
Moroccan Vegetables with Roasted Almonds
1 red bell pepper, halved
- 1 red onion, peeled and quartered
- 6 TBSP olive oil
- 2 C (340g) fine-grain couscous
- 2 carrots, cut into 1/4-inch thick slices
- 1/4 pound cauliflower florets cut into quarters
- 1 tsp minced garlic
- 1-2 zucchini, quartered lengthwise and sliced
- 1 (16 oz or 420 g) can diced tomatoes and their juices
- 1 (16 oz or 420 g) can garbanzo beans (chick peas), drained and rinsed well
- 1/4 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground cinnamon
- 2 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 TBSP chopped fresh parsley leaves
- 1 TBSP butter
- 1/4 cup sliced almonds
