You will need:

– Rice. I used Basmati – about 1/2 a cup for each portion. I’m sure the recipe will work out fine with quinoa for lower carb intake. Or with couscous if that’s what rocks your boat. The following measurements work for 2-4 portions, depending on how intense you want your Moroccan to be 🙂

– One sweet onion (white) chopped very finely

– 1/2 teaspoon turmeric

– 1/4 teaspoon cumin

– 1/4 teaspoon hot chili

– 2 tablespoons olive oil

– 2-3 tablespoons pine nuts

– 2-3 tablespoons sunflower seeds

– 1/2 a cup blueberries

This dish takes 4 steps:

1) Cook the rice in boiling water for 15 minutes

2) If the blueberries are dried place them in a shallow pan and cover in water, bring to the boil and immediately remove from heat. Let them soak for 10 minutes and then blot dry on kitchen paper.

3) Fry the onion, chili, turmeric, cumin, pine nuts and sunflower seeds in olive oil. Stir continuously until the onion is translucent. Then remove from the heat.

4) Mix all your ingredients together after they have cooled down slightly.

This makes a great side for barbecued or grilled meat. Serve cold.


This soup is so easy but so tasty and comforting that I almost don’t want to post it.. almost… *sigh* (oh but dear readers, I shall…)

You will need:

  • a couple of medium sized onions, chopped finely
  • a tablespoon of olive oil
  • 2 teaspoons cumin
  • freshly ground pepper
  • 1 large can of chickpeas
  • 1 can of broad beans
  • 1 can of kidney beans
  • 600ml vegetable stock
  • 200g tomato juice
  • juice of 1 lemon

Cook the onions in the olive oil for about 10 minutes until they are translucent, but taking care not to burn them. Add the cumin and stir for another few minutes.

Next add the (heated) stock, tomato juice, beans and chickpeas. Add a teaspoon of sugar to counteract the bitterness from the tomatoes. Simmer for about 10 minutes and add a generous helping of freshly ground pepper.

When it has reduced a little bit add the lemon juice and let it reduce a bit more on low heat. Serve with fresh hot bread or pitta bread.