The French Menu Blog

poisson maroc couscous

A Moroccan Menu

Harissa Deviled Eggs

Tilapia Ras al Hanout, Tomato Sauce, Asparagus

Moroccan Couscous

Moroccan Zuchinni Salad

Moroccan Spiced Oranges

Moroccan Bread – Khobz

oeuf dur harissa
maroc salade2
khost bread
orange dessert

Harissa Deviled Eggs

Hard boiled eggs–Oeuf dur–is on most every restaurant menu in the Francophone world.. Except those tweezer / squeeze bottle joints that cost … And there’s a reason. They are a savory morsel just the right amount to, well, appetize!

These are spiced with that North African specialty chili paste, harissa. I’ve read there are many regional types. I confess I merely ordred them from my universal épicerie–Walmart.

Mina Harissa
oeuf dur harissa

INGREDIENTS:

  • 4 large eggs
  • 2 tablespoons mayonnaise
  • 3 teaspoons harissa or more to taste
  • Salt and pepper to season

  1. Hard boil the eggs for 14 minutes and run them through cold water for at least 30 seconds (until they are no longer too hot to handle).  
  2. Peel the eggs..
  3. Slice the eggs in half and transfer the yolks into a small bowl.
  4. Mash the egg yolks with a fork. Stir in the mayonnaise, harissa, salt and pepper. Beat until smooth.
  5. Evenly spoon (or pipe) the egg yolk mixture into the egg whites and serve.

Tilapia Ras el Hanout, Tomato Sauce, Asparagus

Ras el Hanout‚— such a magnificent spice blend. It’s made all over the Magreb, but different in every area. I bought a bag and worried that I’d never use it all. I was sure wrong. I use it in so many ways

I made this the air fryer, starting with the tomato sauce, then the fish, and finally the asparagus. Love my air fryer.

ras el hanout
poisson maroc couscous

INGREDIENTS

  • 1 tbsp Extra Virgin Olive Oil
  • 4 minced and crushed garlic cloves
  • 2 tbsp tomato paste
  • 2 medium tomatoes, diced
  • 1 carrot in 1-inch pieces, microwaved soft
  • 4 slices of red pepper, (preserved is fine)
  • 1/2 cup water, fish stock, or clam juice
  • Large handful fresh cilantro or parseley
  • Kosher salt and black pepper
  • 1 1/2 tsp Ras El Hanout, divided
  • 4 tilapia filets (or other white fish) 4-6 oz each
  • 3/4 tsp paprika
  • 1/2 tsp cumin
  • Juice of 1/2 lemon
  • 1 lemon, sliced into thin rounds

GARNISHES

  • 3/4 pound asparagus
  • 2 tablespoons chopped chives
  • Olive oil
  • Salt and pepper

METHOD

  1. In the bottom pan of an air fryer set at 390º, pour olive oil and add minced garlic. cook for 2 minutes, stirring once, until fragrant. Add tomato paste, diced tomato, and peppers.
  2. Add water, cilantro or parseley, 1/2 tsp Ras El Hanout, and kosher salt and pepper to taste.
  3. Meanwhile, in a small mixing bowl, combine 1 teaspoon Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil..
  4. Place the grate in the air fryer over the sauce. Add the seasoned fish to the grate. Add lemon juice and tuck the lemon slices around the fish.
  5. Cook for 5 minutes or until the fish barely flakes. Remove the fish and ladle sauce around it. Garnish with more fresh cilantro.
  6. Toss the asparagus with olive oil, salt, and pepper. Roast in the air fryer for 5 minutes, shaking once or twice, until crisp tender.

Moroccan Couscous

This is amazingly easy! And you can make ahead—way ahead. And pop it in the oven for 15 minutes or so.

NOTE: I love this Near East brand Roasted Garlic & Olive Oil Couscous Mix, because it has a spice packet you add. So simple. But you can make your own spice blend or use Ras el Hanout.

souk

INGREDIENTS

  • ¼ cup toasted pine nuts or pistachios or slivered almonds
  • 2 tablespoons unsalted butter 
  • 1 small shallot minced
  • 2 cups vegetable or chicken broth
  • Near East brand Roasted Garlic & Olive Oil Couscous Mix, 5.8 oz
  • ⅓ cup golden raisins
  • ¼ cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil

METHOD

  1. In a medium saucepan combine 1 and 1/4 cups stock, with the butter, shallot, and the spice pack
  2. Bring to a boil and add the couscous..
  3. Cover, remove from the heat, and let stand 5 minutes.
  4. With a fork, fluff up the couscous. Add the nuts, risins, parseley, lemon juice and olive oil. Then fluff again.

Moroccan Zucchini Salad

This was SO easy that I never imagined it would be such a big hit. But it was. There’s something about the mint and citrus that makes the otherwise dull vegetable pop with flavor.

Also you can make it early–even the day before–and it gets better, I think.

maroc salade2

INGREDIENTS

  • 4 small zucchini
  • 4 tablespoons olive oil
  • 4 teaspoons fresh lemon juice
  • 4 chopped and crushed garlic cloves
  • 4 tablespoons chopped mint, more for garnish
  • 1 teaspoon ras el hanout
  • Salt and pepper

METHOD

  1. Cut off the ends of the zucchini then cut lengthwise (twice if they are large). Then dice into bite-sized pieces.
  2. Place the diced zuchinni in a plastic bag or bowl and microwave for 1.5 to 2 minutes, or until crisp-tender.
  3.  In a bowl, combine the olive oil, vinegar or lemon juice, crushed garlic, chopped mint, and Ras el Hanout. Toss to combine thoroughly. Serve with Moroccan bread

Moroccan Spiced Oranges

Incredible easy. Just be sure you use orange flower water—fleur d’organga. Makes all the differece.

Also, you don’t have to peel them, Just cut the slices in half and eat with fingers!

And of course the better the oranges the better the dish. Blood oranges give it an other-worldly look, by the way.

boumalne du dades, oranges
orange dessert

INGREDIENTS

  • 4 oranges Navel, Valencia, Cara Cara, Blood, or other
  • 1 tsp ground cinnamon
  • 1 tbsp powdered sugar
  • 1/3 cup orange flower water (fleur d’oranger)
flower fleur orange

METHOD

  1. Using a long knife, trim the crust from the sides, ends, and top of the cake. Reserve the trimmings.
  2. Using two long thin dowels (long-handled wooden spoons will do), cut a horizontal slice about 1/3 of the height of the cake. Remove the larger top slice and cut it in half.
  3. Using a food processor or knife, chop the trimmings into crumbs.
  4. Heat the jam to soften it, then place the bottom slice on the serving platter you will use. Brush the top of it generously with jam. Place the middle slice on top and brush it. Then the top slice and brush it, as well as the sides and ends.
  5. Carefully push the crumbs into the sides, ends, and (optionally) the top.
  6. Clean off the excess crumbs (a damp cloth helps. Add candles.

Moroccan Bread — Khobz

This is very similar to French country bread. The semolina gives the crust a different feel. But it’s really not necessary..

I have used sourdough in addition to the commercial yeast, with predictable flavor changes.

I use a pizza stone, so I let it rise on the bottom of a parchment covered half sheet. Two loaves fit on my round pizza stone, just barely.

khost bread

INGREDIENTS

  • 3 3/4 Cups Flour
  • 1/4 Cup Semolina
  • 2 Cups lukewarm water
  • 1 packet rapid rise yeast (2 tsp)
  • 1 tsp salt
khofk side view

METHOD

  1. In a large bowl or stand mixer bowl, dissolve the yeast in the warm water, then add flour, semolina, and salt. Knead for five minutes (two in a stand mixer).
  2. Let rise for 30 minutes, then deflate and place in the refrigerator for 1-2 hours, covered in plastic wrap or plastic bag.
  3. Remove from the bowl and divide into two balls (dusting with flour as necessary). Place the balls on a baking sheet covered with parchment paper,. Flatten each to about 1 inch. Let rise 45 minutes.
  4. Meanwhile, heat the oven to 450º F. Slash the tops. Bake for 15-20 minutes, or until deep gold. (Internal temperature 190-210º)
  5. Remove to a rack and allow to cool.

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