Lady’s Moroccan Cooking Video

My epic foodie trip to Marrakech last week included a great cooking lesson. If you’re feeling adventurous, you can try making the recipes at home. I shot a Moroccan cooking video showing how to make couscous and got a cardoon salad recipe. Both can teach you how to cook Moroccan food.

Moroccan Cooking Video

Here’s the Moroccan cooking video showing how to make authentic Moroccan couscous from scratch, including an explanation as to why it tastes so much better than the boxed kind.

Moroccan Cardoon Salad Recipe

In addition to the Moroccan cooking video, I want to share chef Keri Moss’s Moroccan cardoon salad recipe. She made it for us on the terrace of our riad in Marrakech and it was delicious.

Ingredients – Serves 6

3 BUNCHES WILD ASPARAGUS
3 GLOBE ARTICHOKES
1 HEAD CARDOON
300g FAVA BEANS
2 HEADS BROCCOLI
120g ALMONDS
2 LEMONS
2 LEMON JUICED
80ml OLIVE OIL
30g FLAT PARSLEY
45g CORIANDER
45g RAS EL HANOUT
SALT
PEPPER
1 MEDIUM RED ONION
2 SMALL CLOVES OF GARLIC
1 TBSP TOMATO CONCENTRATE
4 RIPE BEEF TOMATOES
150ml LIGHT OLIVE OIL

Recipe

DRESSING
1) PEEL AND SLICE THE ONION AND GENTLY COOK IN A FRYING PAN WITH 30ml OF THE OLIVE OIL SO THAT THEY DO NOT TAKE ON ANY COLOR.

2) PEEL AND BRUISE THE GARLIC AND ADD TO THE ONIONS. ONCE THEY HAVE TURNED TRANSLUCENT, ADD THE RAS EL HANOUT AND COOK FOR 2 TO 3 MINUTES. THEN ADD THE TOMATO CONCENTRATE AND COOK FOR A FURTHER 5 MINUTES.

3) DE-SEED THE TOMATOES AND ROUGHLY CUT INTO 2cm PIECES. ADD THEM TO THE FRYING PAN AND COOK SLOWLY FOR 15 MINUTES.

4) SEASON WITH SALT AND PEPPER AND ADD HALF OF THE CHOPPED HERBS TO THE HOT MIX. THEN ADD THE OLIVE OIL AND COMBINE.

SALAD
1) IN A SAUCEPAN ADD WATER UNTIL 3/4 FULL AND SQUEEZE THE 2 LEMONS INTO IT (INCLUDING THE LEMONS), SO EFFECTIVELY YOU HAVE ONE SAUCEPAN WITH TWO SQUEEZED LEMONS IN IT AND TWO TEASPOONS OF SALT.

2) PUT THE PAN ON TO BOIL.

3) PREPARE THE ARTICHOKES BY REMOVING THE STALK OF THE ARTICHOKES AND SOME OF THE OUTER LEAVES OF THE ARTICHOKES, THEN CUT THROUGH THE ARTICHOKES WIDTH-WISE 3/4’s OF THE WAY DOWN THE ARTICHOKES.

4) WITH A SHARP KNIFE, TRIM AROUND THE BASE OF THE ARTICHOKE TO REVEAL THE HEART.

5) TURN THE WATER DOWN TO A NICE SIMMER AND PLACE THE ARTICHOKE HEARTS INTO THE WATER TO COOK FOR AROUND 16 TO 18 MINUTES, THEN ALLOW TO COOL.

6) ONCE COOLED, REMOVE FROM THE WATER (DO NOT DISCARD THE WATER AS YOU WILL BE NEEDING IT TO COOK THE CARDOON LATER). THEN REMOVE THE FINE HAIRS FROM THE CENTER OF THE ARTICHOKES.

7) ONCE THE HAIRS ARE REMOVED, CUT THE ARTICHOKES INTO 6 WEDGES, THEN PLACE TO ONE SIDE.

8) FOR THE CARDOON, REMOVE THE STALKS FROM THE BASE AND PREPARE AS THOUGH YOU WOULD A CELERY, REMOVING THE FIBERS FROM THE STALKS WITH A PEELER.

9) ONCE ALL FIBERS HAVE BEEN REMOVED, CUT INTO 5cm LENGTHS.

10) PUT THE LEMON WATER BACK ON THE HEAT TO BOIL, BLANCH THE CARDOON FOR 2 MINUTES, THEN REFRESH IN COLD WATER AND PLACE IT WITH THE ARTICHOKES.

11) CUT THE BROCCOLI INTO FLORETS AND THE STALKS INTO WEDGES, AS THESE ARE DELICIOUS TO EAT.

12) REMOVE ABOUT 6cm FROM THE ASPARAGUS BASE AND THEN CUT IN HALF WIDTH-WISE.

13) PUT A PAN OF SALTED WATER ON TO BOIL FOR THE FAVA BEANS.

14) POD YOUR FAVA BEANS AND BLANCH THEM IN THE SALTED WATER FOR 3 MINUTES. REFRESH THEM IN COLD WATER AND REMOVE THE SKINS, THEN PLACE TO ONE SIDE.

15) TOAST THE ALMONDS IN THE OVEN UNTIL GOLDEN (AROUND 12 MINUTES AT 180 DEGREES CELSIUS). ROUGHLY CHOP ONCE COOL.

16) TAKE A LARGE HEAVY BASED FRYING PAN AND HEAT UNTIL VERY HOT (SMOKING). THEN ADD THE BROCCOLI AND COOK UNTIL IT STARTS TO COLOR.

THEN ADD A LITTLE OLIVE OIL AND A SQUEEZE OF THE REMAINING LEMON, TOSS AND COOK FOR A FURTHER 2 MINUTES, THEN REMOVE FROM THE PAN AND PLACE INTO A BOWL.

17) REPEAT THE SAME PROCESS WITH THE ASPARAGUS, CARDOON, AND ARTICHOKES.

18) TO SERVE THE SALAD, LAYER ALL OF THE INGREDIENTS INCLUDING THE ALMONDS IN TWO STAGES ON TOP OF EACH OTHER (TO ENSURE AN EVEN DISTRIBUTION OF INGREDIENTS), THEN GENTLY MIX TOGETHER.

19) TO FINISH THIS SALAD PLACE THE TOMATO COMPOTE ON THE TOP AND DRESS WITH THE REMAINING HERBS.

Having tasted both of these dishes, I can assure you they are delicious!

Moroccan Cooking Video and Recipe

I hope you enjoyed my Moroccan cooking video and the Moroccan cardoon salad recipe. They’re great ways to travel to Marrakech from the comfort of your kitchen.

If you want to know more about visiting the Red City, you can take a look at my blog post with an itinerary for spending 6 days in Marrakech.

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