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Moroccan Spice Bowl

The Moroccan Spice Bowl is an invitation to a culinary journey, inspired by the warm and fragrant flavors of the Maghreb.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main course
Cuisine Moroccan
Servings 2 servings

Ingredients
  

Lemon base

  • 150 g pearl couscous or bulgur
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 pinch salt

Roasted chickpeas with ras el hanout

  • 200 g cooked chickpeas drained and dried
  • 1 tablespoon olive oil
  • 2 teaspoons ras el hanout
  • 1 teaspoon smoked paprika or cumin
  • 1/2 teaspoon powdered sugar or maple syrup
  • 1 pinch salt and pepper

Roasted vegetables

  • 1 small eggplant diced
  • 1 zucchini cut into half-moons
  • 2 carrots cut into sticks
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper
  • 1 teaspoon ground cumin or coriander optional

Tahini-lemon sauce

  • 2 tablespoons tahini
  • 1 tablespoon white miso
  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons warm water as needed for texture
  • 1 small garlic clove grated
  • 1/2 teaspoon ground cumin or coriander optional
  • 1 pinch salt

Finish

  • 2 tablespoons pomegranate seeds
  • 1 tablespoon toasted pine nuts
  • A few fresh cilantro leaves
  • 1 small handful arugula young shoots or fresh spinach

Instructions
 

  • Preheat the oven to 200 °C.
  • Cook the base if using pearl couscous: cook according to package instructions, drain if needed, then season with lemon juice, olive oil, and a pinch of salt.
  • Cook the base if using bulgur: place in a heatproof bowl, add twice its volume of boiling salted water, cover and let sit for 20–25 minutes. Fluff with a fork, then season with lemon juice, olive oil, and a pinch of salt. Note: always check the method on your package, as some precooked bulgur may vary slightly in timing.
  • Prepare the chickpeas: toss the chickpeas with olive oil, ras el hanout, smoked paprika or cumin, sugar or maple syrup, salt and pepper. Spread on a baking tray.
  • Prepare the vegetables: toss the eggplant, zucchini, and carrots with olive oil, salt, pepper and optionally a pinch of cumin or coriander. Spread on another baking tray.
  • Roast together: bake both trays at the same time for 20 minutes, stirring halfway through. The vegetables should be golden and tender, the chickpeas crispy. If needed, roast the chickpeas for 5 minutes longer after removing the vegetables.
  • Make the sauce: mix the tahini, lemon juice, garlic and salt. Gradually add the water until smooth and creamy.
  • Assemble the bowls: divide the base (couscous or bulgur) into two bowls. Add the roasted chickpeas and vegetables. Add a small handful of arugula, young shoots or spinach. Drizzle with the tahini-lemon sauce.
  • Finish: sprinkle with pomegranate seeds, toasted pine nuts and fresh cilantro. Serve immediately.
Keyword Bowl
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A recipe proposed by Maison Marmite