Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe

Photo: Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make  Moroccan-Style Tilapia with Cumin, Mango and Cilantro.

Total Time: 15 min
Prep 5 min
Cook 10 min

Yield: 4 servings

Level: Easy

Ingredients

4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves

Directions

Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

Copyright 2006, Robin Miller, All Rights Reserved
Show: Quick Fix Meals with Robin Miller Episode: Going Global  

More Moroccan Food Recipes :

Moroccan-Style Lamb and Chickpeas
Roasted Moroccan-Spiced Grapes and Chicken Recipe 
Seafood Couscous Paella Recipe  
Roast summer vegetables & chickpeas recipe  
Pumpkin, cranberry & red onion tagine recipe  
Moroccan kofte & chorizo stew  

Moroccan-Style Lamb and Chickpeas Recipe

Photo : Moroccan-Style Lamb and Chickpeas Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Moroccan-Style Lamb and Chickpeas Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make  Moroccan-Style Lamb and Chickpeas Recipe  .

Lamb is the shining star in this main dish that's simmered with fragrant spices. Moroccan-Style Lamb and Chickpeas is a great go-to choice for fast weeknight cooking.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total: 40 Minutes

Ingredients

1 pound lean ground lamb
2 teaspoons extra-virgin olive oil
2 cups vertically sliced onion
1/2 cup (1/4-inch) diagonally cut carrot
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup golden raisins
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

Robin Bashinsky, Cooking Light
DECEMBER 2011 

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Roast summer vegetables & chickpeas recipe  
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Roasted Moroccan-Spiced Grapes and Chicken Recipe

Photo : Roasted Moroccan-Spiced Grapes and Chicken Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try  Roasted Moroccan-Spiced Grapes and Chicken Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make  Roasted Moroccan-Spiced Grapes and Chicken  .

Though we usually call for removing skin from dark-meat chicken, here it stays on for delicious flavor, crispy texture, and extra richness. The serving size is small, so saturated fat isn't a problem. The grapes will collapse soon after they come out of the oven, so serve right away.

Yield: Serves 4
Total: 52 Minutes

Ingredients

1 1/2 cups sliced yellow onion
4 large carrots, quartered lengthwise and cut into 1/2-inch pieces (about 3 cups) $
5 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
4 bone-in, skin-on chicken thighs, trimmed (about 1 1/2 pounds)
3 cups seedless red grapes
1/4 cup picholine olives, pitted
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Place 2 jelly-roll pans in oven. Preheat oven to 450°.

2. Combine onion, carrots, and 1 tablespoon oil in a bowl; toss well. Arrange carrot mixture on 1 preheated pan; sprinkle with 1/4 teaspoon salt. Bake at 450° for 10 minutes.

3. Combine 3/8 teaspoon salt, 1/4 teaspoon black pepper, and next 4 ingredients (through red pepper) in a small bowl. Sprinkle chicken evenly with spice mixture. Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add chicken to pan, skin side down; cook 5 minutes or until browned and skin is crisp. Remove chicken from pan. Add chicken to vegetable mixture, skin side up. Bake at 450° for 20 minutes or until chicken is done and vegetables are tender.

4. Combine remaining 1 teaspoon oil, grapes, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, and olives in a medium bowl; toss well. Place grape mixture on remaining preheated jelly-roll pan. Bake at 450° for 15 minutes or until grapes are charred and beginning to soften, stirring occasionally. Place 1/2 cup vegetable mixture and 1/2 cup grape mixture on each of 4 plates. Top each serving with 1 chicken thigh. Sprinkle with parsley.

Mark Bittman, Cooking Light
APRIL 2012 

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Pumpkin, cranberry & red onion tagine recipe  
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Mini Moroccan lamb pittas   

Seafood Couscous Paella Recipe

Photo : Seafood Couscous Paella Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try  Seafood Couscous Paella Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make  Seafood Couscous Paella Recipe .

Whole-wheat couscous soaks up this savory saffron-infused broth.

2 servings, 1 1/2 cups each
Active Time: 30 minutes
Total Time: 35 minutes

Ingredients

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
1/4 cup vegetable broth
4 ounces bay scallops, tough muscle removed
4 ounces small shrimp, (41-50 per pound), peeled and deveined
1/2 cup whole-wheat couscous

Preparation

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
 
Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
 
Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.

Nutrition

Per serving: 409 calories; 7 g fat ( 1 g sat , 4 g mono ); 103 mg cholesterol; 59 g carbohydrates; 0 g added sugars; 29 g protein; 10 g fiber; 584 mg sodium; 399 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Selenium (43% dv), Vitamin A (15% dv), Iron (15% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 3 vegetable, 3 very lean meat, 1 fat

From EatingWell: October/November 2006   

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Roast summer vegetables & chickpeas recipe

Photo :  Roast summer vegetables & chickpeas recipe

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A summery tomato-based stew, packed with veg and perfect to make ahead.

Easy
Serves 4
Prep 20 mins
Cook 50 mins
Vegetarian

Ingredients

3 courgettes , thickly sliced
1 aubergine , cut into thick fingers
3 garlic cloves , chopped
2 red peppers , deseeded and chopped into chunks
2 large baking potatoes , peeled and cut into bite-size chunks
1 onion , chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g/14oz can chopped tomatoes
400g/14oz can chickpeas , rinsed and drained
small bunch coriander , roughly chopped

Method

Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
 
Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

Try

TIP

For a one-pot Sunday lunch, roast a chicken in the tin for 30 mins, then remove from the tin and toss in the veg. Nestle the chicken back among them and continue to cook as above.

Nutrition per serving

327 kcalories, protein 11.0g, carbohydrate 40.0g, fat 15.0 g, saturated fat 2.0g, fibre 9.0g, sugar 13.0g, salt 0.51 g

Recipe from Good Food magazine, June 2009.

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Pumpkin, cranberry & red onion tagine recipe

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Comfort food without the calories, easily doubled or tripled to feed a crowd

Easy
Serves 4
Easily doubled
Prep 20 mins
Cook 25 mins
Vegetarian 

Ingredients 

3 tbsp olive oil
2 red onions , thickly sliced
3cm piece fresh root ginger , grated
500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
1 tsp each cinnamon , coriander, cumin and harissa paste
1 tbsp clear honey
700g bottle tomato passata
50g dried cranberries
400g can chickpeas , rinsed and drained
200g couscous
2 tsp vegetable stock granules
zest and juice 1 lemon
3 tbsp toasted flaked almonds
handful coriander , roughly chopped  

Method 

Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

Nutrition per serving

449 kcalories, protein 13g, carbohydrate 67g, fat 16 g, saturated fat 2g, fibre 6g, sugar 23g, salt 1.93 g

Recipe from Good Food m agazine, January 2010.

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A North African meatball and sausage casserole to feed a crowd on a budget.

Easy
Serves 8
Ready in 1 hr 20 mins
Freezable

Ingredients

750g lamb mince
1 onion , grated
1 red chilli , finely chopped
1 tsp ground cumin
2 whole cloves , ground
coriander leaves from a large bunch, half chopped, half whole
1 egg
250g pack mini chorizo cooking sausage, chopped
olive oil
2 tbsp harissa
2 x 400g tins chopped tomato
400ml chicken stock
1 cinnamon stick

Method

Mix the lamb, onion, chilli, spices and the chopped coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut.
Fry the meatballs and chorizo in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then add the harissa and cook for a minute. Add the tomatoes, chicken stock and cinnamon then simmer for 15 minutes. Add back the meatballs and chorizo and simmer for another 20 minutes, until cooked. Stir through the rest of the coriander to finish.

Nutrition per serving

394 kcalories, protein 26.8g, carbohydrate 5.8g, fat 29.5 g, saturated fat 12g, fibre 1.8g, salt 2.1 g

Recipe from olive magazine, December 2011

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Moroccan meatballs with herb couscous .