Turkey & Chickpea ChilliBy Tracy KillinanA hearty turkey chili made with chickpeas and aubergine. The coriander, garlic, lemon and olive oil perfectly complement the warming spices of ras el hanout, regarded as Morocco’s “national spice blend” and one of the cuisine’s fundamental ingredients. For crunchy texture and added creaminess, we’re also topping the chili with pan-toasted pita croutons and tangy labneh (using delicious Philadelphia cheese).Chicken Tagine With CouscousBy AnitaThis delicious chicken tagine recipe is a Moroccan favourite. Delicious black olives are combined with apricots and a Moroccan spice blend then cooked with chicken strips. Served over fluffy couscous and garnished with toasted almonds
Allergens: Wheat | Celery | Sulphites | AlmondMoroccan Beef Meatballs With Golden CouscousBy AnitaThis recipe offers a delicious combination of beef and dried fruit. The two key ingredients are combined into six large meatballs and baked until nice and crispy. Couscous is combined with harissa paste giving the dish a spicy fl and strengthening the fl vour of the meatballs. To neutralise the heat, a yogurt dressing tops the dish along with delicious flaked almonds.
Allergens: Cashew | Wheat | Milk | Sulphites | Celery
Peanuts & Sesame
