I'm not sure why - maybe it has something to do with the soaring temperatures reminding me of being on holiday ! - but my menu plans seem to be full of Moroccan-inspired dishes at the moment. These Moroccan spiced courgettes are an exotic twist on ratatouille and are great as an accompaniment for meat or fish dishes ... or stuffed into batbout, which is Moroccan bread similar to pitta bread that is cooked in a frying pan. I'll be sharing the recipe tomorrow.
Moroccan spiced courgettes
a drizzle of olive oil (I used rosemary-infused oil)
2 large courgettes
1 clove garlic
1tsp ground cumin
1tsp ground coriander
1tsp ras el hanout
200g chopped tomatoes or passata
pinch of salt
Wash the courgettes and chop them into thick slices.
Put them in a frying pan with a drizzle of olive oil. I used rosemary-infused oil to give them extra flavour but regular olive oil would be fine too.
Fry for ten minutes, stirring frequently, until they start to take on some colour.
Toss in the salt, spices and garlic.
Add the chopped tomatoes and cook for a further ten minutes. Taste and add extra spices if you want more of a kick.
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Want to try some more Moroccan dishes? How about Bastilla, Chakchouka, Chicken with Olives & Preserved Lemons or Fish Tagine?