Grilled cauliflower with ras-el-hanout & halloumi

For ➋
1 (500 g) cauliflower
200 g halloumi
100 g pumpkin seeds
3 cloves garlic
2 tbs ras-el-hanout
olive oil

Bring water to a boil and preheat the oven to 180 ° C. Cut the cauliflower into large florets. Boil it in water for about 5 m. Drain and add a generous dash of olive oil to the cauliflower. Season with 2 tbs ras-el-hanout.* Stir thoroughly but gently, so that the cauliflower florets are completely covered with the yellow spice mixture.
Spoon the cauliflower into an oven dish and place in the oven for 20 m. Do not wash the cooking pot yet.
Finely chop the garlic and dice the halloumi. Take the cooking pot with some fat and ras el hanout and fry the garlic and the pumpkin seeds about 2 m. Add the halloumi. Bake for a few m until warm inside.
Spoon the cheese mixture between the cauliflower florets and serve.

* Mix 3 tbs oil with 2 tbs ras-el-hanout, and spread over the cauliflower. Or mix ras-el-hanout with some yogurt.

Couscous with feta, green cabbage & roasted pumpkin

For ➍
1 butternut squash, pumpkin
¼ green cabbage
200 g of feta
250 g couscous
340 g chickpeas
4 tbs olive oil
1 cube vegetable stock
2 tbs ras el hanout
pepper & salt

Peel the butternut squash. Cut in 2 and remove the pips and the wires. Cut into 0.5 cm halves.
Preheat the oven to 180 ° C.
Arrange the pumpkin pieces side by side on a baking sheet with baking paper and sprinkle with the olive oil. Sprinkle with the ras el hanout and place 15 m in the preheated oven.
Meanwhile, rinse the chickpeas under cold water and drain. Crumble the feta with a fork.
Remove the ribs from the green cabbage and cut the leaves into fine strips.
Turn the pumpkin pieces on the baking sheet and sprinkle with the chickpeas. Season with pepper and salt. Place in the oven for another 15 m.
Dissolve the vegetable broth cube in 6 dl hot water and pour over the couscous. Cover covered for 8 m. Stir loose with a fork.
Cook the green cabbage 2 to 3 m uncovered in slightly salted water. Drain and keep warm.
Stir the vegetables under the couscous and sprinkle with the feta.

Couscous & veal shank

For ➍
1 kg veal shank
500 g couscous
1 large sweet onion
150 g chickpeas, soaked or canned
1 butternut squash
2 carrots
1 zucchini
1 l chicken stock
1.5 cinnamon stick
1 tbs ginger powder or ras-el-hanout
1 ts turmeric (or a few strands of saffron)
2 tbs butter or good smen

Cut the rind of the shank pieces to avoid curling.
Peel the onions and chop coarsely. Sauté them in a dash of olive oil at the bottom of the couscoussière or large casserole. Add the veal shank and 1 tbs of butter. Allow to simmer without browning.
Sprinkle the couscous in a large bowl and add a pinch of salt. Pour 1 tbs of olive oil over the couscous and mix the grains well together so they do not stick together.
Add the lukewarm water until the grains are well wet, but not dripping. Allow 5 to 7 m to dry. Rub  the couscous loose between the hands so that the grains are detached from each other. Or make couscous according to instructions on the box *.
Season the meat with the cinnamon stick, saffron, ginger powder, pepper and salt. Deglaze the veal shanks with the stock and simmer for 10 m.
Cut the carrots in pieces of 5 cm. Add the carrots. Peel the butternut squash and cut into pieces of 5 by 5 cm. Add the pumpkin. Add the chickpeas (if canned or jar, add 10 m before the end of cooking). Simmer again for 10 m. Add zucchini.
Full cooking time: ± 1h (possibly slightly shorter for the vegetables).
[Meanwhile steam the couscous. Put the grains in the steam basket of the couscousière and place on top of the pot with the meat. Let stand until the couscous is visible through the steam of the dish.
Remove the couscous from the steamer and sprinkle lightly with water. Rub the couscous loose again in the hands. Repeat this process two more times.]
Before serving, add 1 tbs of butter to the couscous.
Serve the couscous in a large bowl with the meat on top. Dress the chickpeas, onion and butternut and vegetables around the veal shanks and pour over a few spoonfuls of the sauce.

Tajine de poulet aux olives et pommes de terre (Moroccan chicken stew with olives & potatoes)

For ➏
1 large chicken
1 kg new potatoes, peeled & cut into pieces
4 medium onions
1 box of 400 gr of green olives (canned)
1 bunch fresh coriander
1 bunch of parsley
1 preserved lemon
cubes chicken stock
ras-el-hanout, saffron, salt & pepper
olive oil

Cut chicken into 8-10 pieces, remove the skin and fat.
Slice the onions, make lightly in a little olive oil in a casserole. Chop the coriander and parsley, add the onions. Mix well.
Brown the chicken pieces in the mixture, salt and pepper.
Crumble the bouillon cubes in the pan, cover with boiling water to cover. Add 2 ts ras-el-hanout and a pinch of saffron.
Simmer for 20 m, then add olives and preserved lemon cut into quarters. Adjust the seasoning.
Continue cooking 20 m, and add the potatoes.
Cook for 20 m more.
Serve with flat bread.

Cauliflower couscous

For ➍
½ cauliflower
1 broccoli
1 onion , finely chopped
2 garlic cloves , finely chopped
4 tbs pistachios , finely chopped
2 ts Ras el hanout
salt & pepper
4 tbs raisins
zest of 1 lemon or preserved lemon, in fine strips
1 bunch flat leaf parsley, roughly chopped
olive oil

Chop the cauliflower, broccoli, onion and garlic in a food processor. Season with Ras el hanout, salt and pepper. Toast the pistachios in a non-stick pan . Mix the broccoli cauliflower couscous, raisins, pistachios , lemon zest and parsley in a bowl.
Finish with a dash of olive oil.

*Or toast the couscous briefly in a pan with a little olive oil.
Serve as a side-dish with lamb or pork tenderloin.