Moroccan

Chermoula is a spicy sauce that hails from Morocco and Tunisia. Here, it adds a gourmet twist to roast beef.

Pungent aromas and big flavours are the signatures for this spicy vegetable casserole. It combines well with herb and nut-sprinkled couscous.

This vegetarian Moroccan-style dish is filled with red chilli spices, soothing Greek yoghurt and hearty roasted vegetables.

Tender, juicy beef is beautiful marinated in a fragrant Moroccan seasoning and cooked to perfection. Serve your meal with sweet, caramelised cauliflower and steamed green beans for a flavour sensation that will leave you wanting more!

You can use chicken in place of lamb, and swap the pearl couscous for instant, if you prefer.

If the skin of the chicken doesn’t get crispy enough in the cooking time, simply place the chicken under the grill for about 2 minutes. Note

Any firm white fish like sea perch or barramundi will do for these Moroccan fish parcels by recipes+. Baking it in this way seals in all of the flavours, and saves on the washing up!

You can make your own Moroccan spice mix: combine 1 tsp each of ground cumin, ground coriander and ground ginger, and 1/2 tsp each of allspice, cinnamon and cayenne pepper. Note