Yesterday, we showed you our oriental table setting and today it’s time for the real fun – the recipes! Trust us when we say that you’ll be able to create this easy but delicious moroccan dinner with NO cooking skills at all – it’s that simple! All you have to do is go shopping for the right ingredients, spend 30 minutes in the kitchen, set up the table and you’ll look like a real chef de cuisine! Our moroccan dinner includes some yummy starters, a main course with delicious couscous as the side dish, as well as a super easy and healthy dessert! Ready to cook?
Hummus with lime & chili
What you’ll need:
– hummus
– lime
– chili powder
You can buy a premade hummus for this one and simply spice it up by adding a little bit of chili powder and fresh squeezed lime. We tried ourselves at homemade hummus once and it was a disaster, since it is pretty difficult to create that well-balanced taste and consistency. So we played it safe and went for the store-bought version with our own touch.
Yoghurt-Mint-Dip
What you’ll need:
– natural yoghurt
– paprika powder
– fresh mint
– olive oil
– salt and pepper
– (garlic)
For this dip, simply mix plain yoghurt with paprika powder, chopped mint, olive oil, salt and pepper – and you can also add a bit of garlic if you like the taste. It will make for a great sauce to the chicken.
Homemade Pita Chips
What you’ll need:
– pita bread
– olive oil
– coarse sea salt
Slice the pita bread and divide into fourths, brush with olive oil and sprinkle some coarse sea salt evenly on the bread. Place it into the oven at 200°C until you see the edges are getting darker. Take the chips out and leave them on piece of kitchen roll for a while to cool.
Marinated Moroccan-Orange-Honey Chicken
What you’ll need:
– chicken breast
– lime
– honey
– oranges
– paprika & chili powder
– salt & pepper
You can prepare the chicken right after work or even the day before your moroccan dinner so it really absorbs all the flavors. Marinate it with a mixture of honey, freshly squeezed orange juice, lime, paprika & chili powder, as well as some salt and pepper for at least 1 hour. Grill on both sides until it is done. We barbequed ours for approximately 8 minutes, then drizzled some honey over the pieces and placed everything in the oven for a few more minutes – that way it caramelized nicely and didn’t dry out.
Couscous Salad with Tomatos, Cucumber & Spring Onions
What you’ll need:
– couscous
– cucumber
– tomatoes
– spring onions
– lime
– olive oil
– salt & pepper
The couscous salad was the easiest thing of them all! Just pour hot water over the couscous – you can already do this in the bowl you’re going to serve it in – until the couscous has absorbed all of the water. Then let it sit for a little while. Once you’re ready for dinner to be served, simply add olive oil, tomatos, cucumber, spring onions and freshly squeezed lime and season it with salt and pepper.
Sheep’s Milk Yoghurt with Honey and Figs
What you’ll need:
– sheep’s milk yoghurt
– granola
– honey
– figs
Place some sheep’s milk yoghurt in your serving dishes, and top with granola figs. Add honey and keep in the fridge for it to set. Serve with a sweet dessert wine or some homemade mint tea.
7 thoughts on “Moroccan Dinner: A 30-Minute Feast”
Sehr schöner Post und tolle Fotos! :) Da kriegt man gleich wieder Hunger, auch wenn man vom Frühstück noch satt ist!
Werde bestimmt mal das eine oder andere ausprobieren, vor allem lacht mit der Couscous Salat sehr an!
Für selbst gemachtes Hummus kann ich dieses sehr einfache und gelingsichere Rezept empfehlen, hab ich selbst schon mehrfach gemacht:
http://www.chefkoch.de/rezepte/1220881227513212/Hummus-bi-Tahina.html
Alles Liebe und Gruß aus Berlin,
Verena.
tolle ideen. freu mich schon aufs nachkochen.
This all looks so tasty!
TheCasualDress
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Das hört sich alles so super lecker an, und dann auch noch so schnell zubereitet, da werde ich bald mal schauen was ich davon mache! Sehr toller Post!
Janine**
This is really a nice inspiration for a dinner party.
As I used to live in South France for quite a while and this area is influenced by North Africa (due to the inhabitants that come from the countries or have their roots there) one advise from my side:
The secret of a good Couscous Salad (Tabuleh) is: the longer you let it sit in the fridge, the better it gets. You should always prepare it minimum 24 hours in advance, 48 is even better.
You’ll taste the difference!
Enjoy…
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