3 Moroccan vegetarian recipes you should cook at home

There is nothing quite as satisfying as the hearty and luscious flavours. Moroccan cuisine is a haven for foodies! why not? It serves an incredible variety of dishes and its wonderful combination of flavors holds its high place in the list of the best cuisines in the world. Moroccan cuisine is a mixture of Arabic, Andalusian, Berber and Mediterranean cuisines with little influence on European and sub-Saharan food prices. While this cuisine has so much to offer that it is almost impossible to list, here we bring you 3 Moroccan vegetarian dishes worth exploring.

  1. vegetable couscous

Required components

  • 1 cup instant couscous, cooked
  • olive oil
  • 4-5 garlic cloves, minced
  • 1 teaspoon turmeric
  • grated lemon peel
  • Fresh chopped coriander and mint
  • 1-2 tablespoons of lemon juice
  • 3 cups shredded cabbage
  • Salt and pepper to taste
  • 1 cup shredded carrots
  • ¼ cup chopped zucchini
  • 1 minced oil
  • 1 cup tomato paste


  • We take a frying pan and fry all the vegetables in it including onions and garlic.
  • Now, we pour the tomato paste and let it simmer for some time.
  • Season with salt, pepper and turmeric and mix well.
  • Now, pour a serving of couscous on a plate and top it with this cooked soup.
  • Serve hot.

  1. Moroccan carrots, chickpeas, dried fruits and almond salad

Required components

  • 2 carrots, peeled and cut into long strips
  • 1 cup cooked chickpeas
  • 5-6 dried apricots, sliced ​​and halved
  • 4 dried black figs, sliced
  • Half a cup of toasted almonds
  • chopped mint leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/3 cup olive oil
  • 2 teaspoons fresh lemon juice
  • Salt and pepper to taste


  • Take a frying pan and heat the cumin and coriander seeds over it. Now, take the blender and mix it with olive oil, lemon juice, salt and pepper. Keep the sauce in the refrigerator until you prepare the salad.
  • Take a large bowl and add carrots, chickpeas, dried figs, almonds, salt and pepper. Now, pour over the salad dressing and mix well. Put mint leaves on the face and feet.

Moroccan carrots, chickpeas, dried fruits and almond salad

  1. calories

Required components

  • 1 chopped onion
  • 3-4 garlic cloves
  • 1 tablespoon olive oil
  • 5-6 medium tomatoes
  • chopped coriander leaves
  • 1 cup tomato paste
  • Salt and pepper to taste
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • Half a cup of cooked chickpeas
  • ½ cup cooked brown lentils
  • ½ cup cooked noodles
  • 3 tablespoons cornstarch
  • water as needed


  • Take a pot and heat the olive oil in it. Saute onions and garlic and fry well.
  • Pour tomato paste over this and season with salt, pepper, paprika and turmeric. Bring the mixture to boil.
  • Now, add the lentils and chickpeas and cook until soft. Once thick, mix brown lentils and vermicelli.
  • Now, take another bowl and whisk the cornstarch with water and pour it into the prepared soup.
  • Bring the mixture to a boil and serve hot.


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