MOROCCAN MEATBALLS WITH COUSCOUS

These meatballs have lots of spices added, but the fruit (dried apricots and dried prunes), almonds and honey are really what give the dish its Moroccan flavour – and of course the couscous.

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SPICY LAMB AND COUSCOUS PIE

This recipe comes from an Australian Women’s Weekly ‘Pies without Pastry’ liftout dated August 1994.  I love the first paragraph explaining what couscous is and where you can buy it.  It was obviously a very new ingredient back then, quite a contrast to how easy it is to find in every supermarket now.

CHICKEN MOROCCAN-STYLE CASSEROLE

Did you think using chickpeas in a recipe was a new thing?  This Moroccan style casserole from a 1990s, Australian Women’s Weekly supplement Clever Casseroles disproves this.  This recipe is more than 20 years old and a. is Moroccan style and b. uses chickpeas – everything old is new again…….and it even includes a couscous recipe.

chicken-casseroles-moroccan-style