Moroccan Cuisine Recipes

Morocco has been influenced by many cultures, among them Mediterranean and North African. Couscous is a common Moroccan dish that is familiar here in the U.S. Tajine, a slow-cooked stew, is also a popular dish with lots of different recipe variations.

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Harissa

From Fine Cooking Magazine

Harissa is a spicy North African sauce or paste made of ground dried chile peppers, garlic, olive oil, and spices like coriander, caraway, and cumin. Primarily Tunisian, harissa is also used in Moroccan, Algerian, and Libyan cooking. Ranging in heat from mild to scorching hot, harissa is used as both a condiment and an ingredient that's stirred into couscous, tagines (stews), soups, and pastas. Look for harissa in tubes, cans, or jars at well-stocked grocery stores and specialty markets. Or try your hand at making a homemade batch, using this recipe.

Harissa

Moroccan Chicken

From Diabetic Living

Serve this slow-grilled chicken dinner over fluffy couscous or saffron rice. The chicken is low in calories and fat but rich in flavor.

Moroccan Chicken

Lamb Tagine with Green Olives and Lemon

From Food & Wine

When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives, and lemon; the broth is delicious over couscous.

Lamb Tagine with Green Olives and Lemon

Kana Okada
Moroccan-Spiced Chicken Lentil Stew

From Diabetic Living

A blend of garlic, cumin, coriander, black pepper, and cinnamon perfectly season this hearty stew.

Moroccan-Spiced Chicken Lentil Stew

Moroccan-Style Short Ribs

From Better Homes and Gardens

Quickly prep the beef ribs and then let them slow bake so the ribs become super tender.

Moroccan-Style Short Ribs

Moroccan Lamb

From Better Homes and Gardens

A lamb roast with a fruit, vegetable, and rice side dish in the recipe makes a complete meal.

Moroccan Lamb

Moroccan Vegetable Soup

From EatingWell

Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.

Moroccan Vegetable Soup

Moroccan Seven-Vegetable Couscous

From Vegetarian Times

To many Americans, couscous refers to the tiny pearls of semolina we've come to know and love. But in Morocco , it is also the proper name for a time-honored stew, rich with vegetables and the flavors--saffron, cinnamon, turmeric--of North Africa . This is a terrific, relaxed party dish--easy to make, fun to eat and meant for a gathering.

Moroccan Seven-Vegetable Couscous

Moroccan-Flavored Pork Ragu

From EatingWell

This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib area, but this quick version uses lean boneless pork chops. The lean meat becomes dry and hard when overcooked, so do pay attention to the cooking times. Serve over couscous, bulgur or rice, and garnish with a blend of 1/4 cup chopped cilantro, 2 tablespoons chopped scallions and 1 tablespoon chopped mint.

Moroccan-Flavored Pork Ragu

Chicken Tagine

From Family Circle

A tagine is a Moroccan stew made with dried fruit and an array of spices. This easy slow cooker recipe recreates the exotic dish with chicken, apricots, and raisins. The spice combination includes cumin, ginger cinnamon, and pepper.

Chicken Tagine

Okra & Chickpea Tagine

From EatingWell

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name "tagine" refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish--it works well in a large saucepan--but if you have one, here's a chance to use it.

Okra & Chickpea Tagine

Chicken, Lemon & Olive Stew

From Fine Cooking Magazine

Warm, earthy spices infuse this savory stew, and olives and lemon add brightness. It's perfect for casual entertaining because it tastes even better a day or two after it's made.

Chicken, Lemon & Olive Stew

Moroccan-Rubbed Grilled Steak & Sweet Potatoes

From EatingWell

A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). Make it a Meal: Sauteed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.

Moroccan-Rubbed Grilled Steak & Sweet Potatoes

Lemony Moroccan-Style Chicken Kebabs

From Fine Cooking Magazine

Microwaving the lemons is a quick method for giving them the flavor of preserved lemons.

Lemony Moroccan-Style Chicken Kebabs

Moroccan Lamb Roast

From Better Homes and Gardens

Slow roast the lamb, rubbed with Moroccan-style spices, to make this dinner party entree.

Moroccan Lamb Roast

Moroccan Lamb and Fruit Stew

From Better Homes and Gardens

Spices, dried apricots, and dates meld flavors for this exotic spicy-sweet stew that cooks slowly in a crockery cooker.

Moroccan Lamb and Fruit Stew

Vegan Moroccan Stew

From MorningStar Farms

Vegan Moroccan Stew

Ratatouille a la Casablancaise

From EatingWell

Ratatouille - a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil - has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.

Ratatouille a la Casablancaise

Moroccan Chicken Stew

From Better Homes and Gardens

The inviting aroma of apricots, chicken, couscous, and garlic in your slow cooker makes you feel welcome when you come home after a busy day.

Moroccan Chicken Stew

Moroccan-Style Beef Short Ribs

From Better Homes and Gardens

Moroccan-Style Beef Short Ribs

Cumin-Spiced Burgers with Harissa Mayo

From Food & Wine

The Moroccan flavors in these burgers -- shaped into ovals instead of the usual rounds -- include cumin, harissa, and garlic. The sauce: a delectable mix of mayonnaise, caraway seeds, and more harissa.

Cumin-Spiced Burgers with Harissa Mayo

Con Poulos
Spiced Preserved Lemons

From Fine Cooking Magazine

A staple of the Moroccan kitchen, preserved lemons have a soft, silky-smooth texture and a salty, pickled taste. The only hard thing about making them is waiting for them to cure, which takes about four weeks. But they're worth it. I make these in a wide-mouthed glass jar that has a glass lid. This way, it's easy to pack the lemons into the jar and no metal comes in contact with the lemon juice and salt. Use the preserved lemons in, or see the Serving Suggestions, below.

Spiced Preserved Lemons

Braised Chicken Legs with Carrot Juice, Dates & Spices

From Fine Cooking Magazine

The carrot juice and dates lend sweetness to this Moroccan-inspired braise. Serve over couscous or rice.

Braised Chicken Legs with Carrot Juice, Dates & Spices

Couscous with Ginger, Orange, Almond & Herbs

From Fine Cooking Magazine

Studded with flavor, this side dish will make a simple sauteed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in a 350 degrees F oven until heated through, about 15 min.

Couscous with Ginger, Orange, Almond & Herbs

Moroccan-Style Lamb

From Diabetic Living

The exotic aromas of a North African spice market fill the kitchen as this dish cooks. For even more flavor, add 1/4 to 1/2 teaspoon ground turmeric to the slow cooker along with the couscous.

Moroccan-Style Lamb

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