Eat healthy, eat Moroccan

With healthy eating in mind, food writer and nutritionist Nada Saleh has brought together a selection of authentic, simple-to-prepare Moroccan recipes using less fat and salt without compromising on flavour.

Moroccan food, with its tantalising flavours, combines the best of North African and Middle Eastern cuisine. In the fourth and fifth centuries BC, the Phoenicians made voyages to Morocco, introducing the pomegranate and the olive tree. The Arabs brought spices – cinnamon, cumin, saffron, ginger and caraway – that became integral to Morocco’s cuisine. They also introduced oranges, lemons, apricots, figs, dates and aubergines and the concept of sweet and sour, adding honey, sugar and fruit to spicy, savoury dishes.

Lamb and chicken are the meats of choice and Morocco’s long coastline provides a wealth of fish. The country has enough rain to cultivate wheat, maize, fruit and vegetables along the fertile coastal plains and wild herbs are used extensively for flavouring.

Couscous is the staple food of North Africa in both savoury and sweet dishes. It is made from hard wheat moistened with lightly salted water and a little flour then rolled and sieved into pellets. It is usually steamed over the stew that accompanies it and can be plain or flavoured.

Moroccan food is high in nutritional value and low in saturated fats. Argan oil, from the fruit of the Argan tree, which grows in south-west Morocco, is rich in vitamin E and polyunsaturated fatty acids. Beans and pulses, important for a healthy diet, feature in many dishes. And mint tea, the national drink (always offered as a greeting), is made from green tea, known to be excellent for health.
Gazelle's Horns
Tagine of Lamb and Artichokes with Rice
Chicken, Couscous and Caramelised Onions
Grated Carrot and Orange Salad
Broad Bean Soup
[ Back ]