North Africa Traditional food of
Morocco
Moroccan cuisine mixes Amazigh, Arab and Andalusian traditions, with slow-cooked tagines, couscous and warm spices.
3Dishes
3 dishes
Chicken Tagine with Olives
Chicken slow-cooked in a cone-shaped clay pot with onions, saffron, ginger, green olives and preserved lemon.
425
kcal per serving (400 g)
Couscous with Seven Vegetables
Steamed semolina couscous topped with lamb and seven vegetables in a light broth. Traditionally prepared for F...
600
kcal per serving (450 g)
Harira
A tomato soup thickened with lentils, chickpeas and a little flour, flavoured with herbs and spices. Tradition...
220
kcal per serving (300 g)
Nutrition figures are estimates for a typical home-style serving. Recipes, ingredients and portion sizes vary from family to family, so the real values of your meal may differ.
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