Moroccan Vegetable Topped Hummus Recipes

SIMPLIFIED TRADITIONAL MOROCCAN COUSCOUS WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix turmeric, salt, cumin, ginger, pepper, cinnamon, and cloves together in a small bowl. Place chicken in a Dutch oven. Sprinkle 1 teaspoon of the spice mix onto the chicken and drizzle with olive oil.
• Cover chicken and bake in the preheated oven until no longer pink at the bone and the juices run clear, about 50 minutes. Uncover and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 20 minutes. Let rest, uncovered, for 15 minutes.
• Combine broth, butter, and remaining spice mix in a large stockpot over medium-high heat. Bring to a boil and add carrots. Reduce heat and simmer until starting to soften, about 10 minutes. Add cabbage and zucchini. Add the chicken drippings from the Dutch oven. Cook until vegetables are tender, about 15 minutes.
• Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork and transfer to a large, shallow bowl. Place chicken the middle and arrange vegetables around the chicken. Pour 4 to 5 ladles of the broth over the whole dish.

MOROCCAN VEGETABLE SOUP

Steps:

• Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
• Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
• Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
• To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.

MOROCCAN VEGETABLE-TOPPED HUMMUS

Steps:

• Combine chick-peas, tahini, lemon juice, garlic, cummin and salt in a food processor, and process until smooth.
• Combine tomato, green onions and parsley in a small bowl.
• Place chick-pea mixture in mediums serving bowl; spoon tomato mixture evenly over top.
• Serve with wedges of pita bread or assorted crackers.