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Recipes From Our Moroccan Dinner Party We whipped...


Recipes From Our Moroccan
Dinner Party

We whipped up a pair of tasty side dishes, Spiced Couscous with Cherries and… >

Recipes From Our Moroccan Dinner Party

We whipped up a pair of tasty side dishes, Spiced Couscous with Cherries and Citrus Roasted Carrot and Chickpea Salad, for the Moroccan dinner party we threw with the Kosann sisters of The New Potato. But what kind of hosts would we be if we didn’t share the recipes with you? Bon appetite and besseha!


                                Moroccan Spiced Couscous with Cherries


4 1/2 cups Israeli couscous
4 1/2 cups vegetable or chicken broth
1/2 cup fresh squeezed orange juice
1 cup dried sour cherries
1/2 cup shelled pistachios
2 tbsp olive oil
1 small yellow onion, chopped
2 tbsp turmeric
1 tbsp plus 1 tsp cumin
2 tsp ginger
2 tsp coriander
1-2 tsp cayenne, or to taste
1/2 tsp ground cloves
1/2 tsp ground anise seed
1/2 tsp cardamom
2 cinnamon sticks
Fresh cilantro, roughly chopped
Paprika, to garnish


Toast couscous in a large pan over medium heat, until browned and fragrant. Remove from heat and set aside. Place dried cherries in a bowl of warm water, letting sit for 15 minutes or until plump. Drain and set aside. In a large pot, toast all dried spices (except cinnamon sticks and paprika) over medium-low heat until fragrant. Add olive oil and onion and sauté until softened, about 3 minutes. Add broth, orange juice and cinnamon sticks and bring to a boil. Add toasted couscous and remove from heat, cover and let stand 10 minutes. Remove cinnamon sticks and fluff couscous with a fork. Add cherries, pistachios and cilantro and mix well. Garnish with a dusting of paprika.


                               Citrus Roasted Carrot and Chickpea Salad


12-16 carrots
4 radishes, sliced thinly on a mandoline
4 small beets, sliced thinly on a mandoline (we used a mix of red and gold)
2 cups cooked chickpeas or one 15oz can chickpeas, drained and rinsed
2 Cara Cara oranges or other citrus, with peel removed and sliced
1 tbsp olive oil
Zest from one lemon
Salt and pepper, to taste
Fresh mint, torn into large pieces
Sliced toasted almonds, for garnish
Dried rose petals, for garnish
Salad greens, to serve

For the dressing:
Juice from one lemon
2 tbsp olive oil
1 tbsp honey
1 tsp cumin
1/4 tsp coriander
1/4 tsp salt
Pinch of cayenne, or more to taste


Preheat oven to 400. Slice carrots lengthwise in half, or into quarters if using larger carrots. Toss carrots in 1 tbsp olive oil, lemon zest, salt and pepper. Arrange in a single layer on baking sheets lined with parchment paper. Roast for about 15-20 minutes until fork-tender. Make the dressing by whisking together lemon juice, remaining olive oil, honey and spices until well mixed. In a large bowl, toss the salad greens, radishes, beets, chickpeas, oranges and mint with the dressing. Plate and top with several carrots. Garnish with additional mint, almonds and rose petals, if desired.