ひよこ豆と生姜の煮込み

Chefchaouen and Casablanca: imperial-city depth from Tangier

Tafraoute and Casablanca: imperial-city depth from Tangier

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

Moroccan Chicken Stew

here's a healthy stew that you can make in one pot. for a vegetarian version just leave out the chicken and add another can of chickpeas instead. quorn pieces are another good alternative, if you can get them.

Moroccan Chickpea and Vegetable Stew with Couscous

this is delicious stew. very flavorful from the spices, but not too spicy, just right. there is no meat in it, and you most likely won't miss it, as the chickpeas are very "meaty" themselves. but i don't see why you couldn't add some meat if you really wanted to. it also goes from prep to table in about 30 minutes, great for weeknight dinners. from cooking light.