Ingredients:

(serves 4)

* 1 bunch coriander, washed, dried, ends trimmed

* 3 garlic cloves, peeled

* 2 tsp ground cumin

* Pinch of chilli powder

* 2 tsp finely grated lemon rind

* 60ml (1/4 cup) fresh lemon juice

* 80ml (1/3 cup) olive oil

* 2 tsp sweet paprika

* 190g (1 cup) couscous

* 250ml (1 cup) boiling water

* 50g (1/3 cup) plain flour

* 4 (about 700g) firm white fish fillets (such as snapper)

* Olive oil spray

* 90g baby spinach leaves

Method:

1. Place the coriander, garlic, cumin, chilli, lemon rind, lemon juice, oil and half the paprika in the bowl of a food processor and process until smooth.

2. Place couscous in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.

3. Meanwhile, combine the flour and remaining paprika on a plate. Season with salt and pepper. Add the fish and turn to coat. Shake off excess. Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the fish and cook for 3-4 minutes each side or until golden brown.

4. Place the spinach on a serving platter. Top with the fish and drizzle over the coriander mixture. Serve with couscous.

Note: More options-

* Marinated Moroccan fish: Reduce paprika to 1 teaspoon. Omit flour. Add 1/3 cup fresh mint leaves and 1 small red onion, peeled, chopped, in step 1. Place the fish in a glass dish. Add the coriander mixture and turn to coat. Cover and place in the fridge for 2 hours to marinate. Continue from step 2.

* Moroccan fish rolls in tomato sauce: Replace the white fish fillets with skinless white fish fillets. Reduce oil to 60ml (1/4 cup). Spread 1 side of the fish with coriander mixture. Roll up to enclose filling. Use toothpicks to secure. Combine 1 x 700g btl tomato pasta sauce and 60ml (1/4 cup) water in a frying pan over medium heat. Add fish and cook, covered, for 3-4 minutes each side or until cooked through.

* Moroccan fish cakes with sweet chilli sauce: Reduce oil to 1 tablespoon. Chop the fish and add to the food processor in step 1 with 40g (1/4 cup) plain flour and 1 egg. Process until just smooth. Spray a frying pan with olive oil spray and place over medium heat. Spoon four 1-tablespoonful quantities of fish mixture into the pan and use the back of a spoon to flatten. Cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining fish mixture. Serve with sweet chilli sauce.

Ingredients:

(Serves 3-4.)

300 g green lentils

1 cup corn or groundnut oil

1 tablespoon yellow mustard powder

3 medium limes, juiced

4 green chillies, very finely sliced

3 medium red onions, very finely chopped

1 teaspoon ginger powder

Salt

Plenty of freshly ground black pepper

Method:

1. Wash the lentils and boil until cooked (no need to soak).

2. Let the lentils cool, then mash them with the back of a large spoon or in a food processor. The texture should be somewhat coarse.

3. Add the oil, mustard, lime juice, chillies, onions, ginger and seasoning, and mix thoroughly.

4. Refrigerate until chilled, then remove from the fridge and bring back to room temperature. Serve with wholewheat bread, along with lettuce, tomatoes, and fresh white cheese – such as cottage cheese, ricotta, paneer, feta, or labneh.

Ingredients:

¾ cup burghul

1 tablespoon olive oil

1 tablespoon ras el hanout / Morrocan dukkah

800g lamb backstraps

½ cup roasted pistachios

1 red onion

¾ cup fresh parsley

¾ cup fresh mint

1/3 cup dried currants

1 tablespoon lemon zest

1 clove garlic

¼ cup lemon juice

2 tablespoons olive oil

yogurt (optional)

Method:

Place burghul in medium bowl, cover with water. Stand 10 minutes; drain. Squeeze out as much excess water as possible.

Combine oil, spice and lamb in medium bowl, turn to coat lamb in mixture. Cook lamb, in batches, on heated oiled grill plate (or grill of barbecue) until browned both sides and cooked as desired. Cover lamb; stand 10 minutes then slice thickly.

Combine burghul in medium bowl with remaining ingredients; toss gently.

Serve salad topped with sliced lamb and, if desired, yogurt.

• Cuisine: Moroccan

• Prep Time: 15 min(s) + 1 hour to marinate in the fridge

• Cook Time: 1 hr(s)

• Serves 4

This Moroccan inspired dish is great when prepared with goat, which has a natural sweetness that is a perfect combination with this well-spiced dish. Serve the stew with couscous and a simple salad accompanied with plenty of bread to soak up the juices.

Ingredients:

For the goat:

250 mls of thick Greek style yoghurt

1 tbs of oil

750g goat meat cut into 3-4cm cubes

1 onion, finely diced

2 garlic cloves, crushed

1 can plum tomatoes, chopped

1 red or yellow capsicum chopped

1 cinnamon stick

30g dried apricots, roughly chopped (or sultanas or prunes), but can be left out

Goat stock or water

For the spice mixture:

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

1 1/2 tsp smoked paprika

1 tsp turmeric

1/2 tsp ground chilli

Salt and freshly ground pepper

Or: ready made Moroccan spice mix

To garnish: 4 tbsp finely chopped coriander

To Serve: Prepare couscous by adding small tsp of spice mix into it and mixing it well, then as per usual. Sprinkle with chopped coriander. Serve in separate dishes couscous and stew.

Preparation:

Place all the spice mixture ingredients in a bowl and mix together until combined.

Toss the goat pieces in the spices so that it is well coated. Then add yoghurt to coat it well and chill for an hour in the fridge to marinate. This will make meat very tender and will cut cooking time.

Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.

Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.

Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1 hour or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat).

Add remaining yoghurt into a saucepan at the end of cooking and reduce until thickened. To finish stir in 3 tablespoons of the chopped coriander and to serve garnish with remaining coriander.