Vegetarian Low-Calorie Moroccan Recipes | Vegetarian Times Skip to main content

Low-Calorie Moroccan

Sweet Potato and Pomegranate Tagine

Sweet Potato and Pomegranate Tagine

Fennel and celery balance the richness of sweet potatoes in this dish, which is best served immediately as the sweet potato pieces may lose their shape if reheated.

Ras El Hanout

Ras el Hanout

Best known as the seasoning used in Moroccan couscous, ras el hanout can contain dozens of different spices and vary in heat and intensity. We came up with a mild, simplified version that’s full of flavor.

Chickpea and Date Tagine

Chickpea and Date Tagine

North African tagines often combine sweet and savory foods to play off the spices used to season them.

Moroccan Stew

Moroccan Stew

The Berber spice mixture used in this recipe may be refrigerated in a sealed jar for up to two weeks or stored in the freezer for up to three months. It is excellent as a spice rub for grilled eggplant, zucchini, and tofu.

Double Coriander Eggplant Tagine

Double Coriander Eggplant Tagine

In Morocco, both fresh cilantro and dried, ground coriander are used to flavor stews such as this tagine. Try filling a pepper mill with coriander seeds for an original twist on ground pepper.

Moroccan Harira

Moroccan Harira

This traditional soup is thickened with a tadouira—a mixture of flour, tomato paste, and cilantro—and served with lemon wedges. Because of the vermicelli, the soup may thicken when cooled—simply add a little more water or broth when reheating.

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