Get ready for a flavorful journey through one of North Africa's most vibrant and aromatic cuisines. Moroccan cooking is known for its use of spices, seasonal vegetables, legumes, and grains—making it a perfect paradise for those seeking plant-based meals.

Today, we'll explore three vegetarian dishes that showcase the depth and color of Moroccan culinary traditions. Grab your favorite apron and let's dive into the tastes of Morocco!

1. Couscous with Vegetables

A Staple of Moroccan Tables

Couscous is a key ingredient in Moroccan households. It's made from semolina and steamed until fluffy. The vegetarian version includes a rich mix of seasonal vegetables and an unmistakable spice blend.

Ingredients

- 250g couscous

- 1 zucchini

- 1 eggplant

- 1 carrot

- 1 red bell pepper

- 1 onion

- 150g cherry tomatoes

- 2 tbsp olive oil

- 1 tsp ground cinnamon

- ½ tsp cardamom

- ½ tsp ground ginger

- ½ tsp turmeric

- 1 tbsp chopped fresh mint

- Salt to taste

Instructions

1. Steam or soak couscous according to package instructions.

2. Chop all vegetables into similar-sized chunks.

3. In a pan, heat olive oil and sauté onion.

4. Add the rest of the vegetables and cook until soft.

5. Stir in all the spices and salt, and cook for another 5 minutes.

6. Fluff couscous with a fork, add vegetables on top, and garnish with mint.

2. Vegetable Harira

Comforting and Nutritious

Harira is a thick soup full of lentils, chickpeas, and rich spices. Originally served during specific celebrations, it has become a beloved meal in many Moroccan homes.

Ingredients

- 100g red lentils

- 100g chickpeas (pre-soaked or canned)

- 1 onion, chopped

- 2 tomatoes, diced

- 2 tbsp tomato paste

- Juice of ½ lemon

- 1 tsp ground turmeric

- ½ tsp ground ginger

- 1 tsp cumin

- 1 tsp cinnamon

- 1 tbsp fresh chopped coriander

- Salt and pepper to taste

- 1.2 liters water or vegetable broth

- 50g vermicelli or thin noodles (optional)

Instructions

1. In a large pot, sauté onion in a little oil until translucent.

2. Add tomatoes, tomato paste, lentils, chickpeas, and spices.

3. Pour in the broth or water and bring to a boil.

4. Simmer for 30–40 minutes or until lentils are soft.

5. Add noodles and cook for 5 more minutes.

6. Finish with lemon juice and fresh coriander.

Vegetable Tajine

A Slow-Cooked Delight

A tajine is both the name of the dish and the clay pot it's cooked in. The special shape allows for slow simmering and gentle steam cooking, preserving flavor and tenderness.

Ingredients

- 2 potatoes, sliced

- 2 carrots, sliced

- 1 zucchini, sliced

- 1 onion, chopped

- 1 bell pepper, sliced

- 1 tomato, sliced

- 2 tbsp olive oil

- 1 tsp ground cumin

- ½ tsp paprika

- 1 tsp ground coriander

- Salt and black pepper to taste

- Water as needed

Instructions

1. Layer vegetables in a tajine or deep pan in the following order: onion, carrots, potatoes, zucchini, pepper, and tomato.

2. Drizzle olive oil and sprinkle all spices evenly.

3. Add a splash of water to the bottom.

4. Cover and cook on low heat for 45–60 minutes until everything is tender.

Final Thoughts, Lykkers!

Moroccan vegetarian dishes offer a wonderful blend of textures, colors, and aromas. Whether you're new to North African cuisine or simply looking for fresh ideas, these recipes can bring warmth and variety to any table. With simple ingredients and bold seasonings, you can experience the comfort and richness of Moroccan cooking right from your kitchen.