Vegetables Potpourri with Preserved Lemon Dressing

It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.

For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.

Suggestion: prepare more dressing and serve it with grilled chicken breasts.

For the recipe for preserved lemons click HERE

Vegetables Potpourri with Preserved Lemon Dressing

  • Servings: 3-6
  • Difficulty: easy
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You need


  • 1000 small potatoes, peeled (I used yellow and purple ones)
  • 2 small zucchini, sliced
  • 2 red peppers, seed and stem removed, sliced
  • 3 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt to taste


  • 1 small preserved lemon (about 80 g)
  • 5 tablespoons olive oil
  • 5 tablespoons water
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons chopped coriander or parsley
  • Pepper to taste


  1. Preheat the oven to 200°C/400°F.
  2. Combine all the vegetables and oil in a big bowl, toss to coat with the oil well.
  3. Arrange vegetables in an oven proof mold.
  4. Bake at 200°C/400°F for about 30 minutes until all vegetables are done.
  5. While the vegetables are in the oven combine all the ingredients for dressing in a blender and blend until smooth.
  6. Serve the vegetables warm, lukewarm or cold with the dressing.



Merguez with Lentils and Yogurt Sauce



Lentils with tomatoes sauce and smoked speck or “zampone” (Pork sausage foot) are a very traditional North Italian dish. Try this Moroccan recipe very similar to the Italian one but enriched with a lot of spices and a delicious yogurt sauce.

The quantity of spices can be adapted to your taste; I know, I tend to use a lot of them!

This serves 4-6 persons, but if you have leftovers, you will see that the lentils are even better the day after.

The cooking time depends on the lentils, mines needed about 40 minutes.

Merguez with Lentils and Yogurt Sauce

  • Servings: 4-6
  • Difficulty: easy
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Your need

  • 500 g Merguez
  • 1 tablespoon olive oil
  • 1/2 cup water


  • 1 big onion peeled and diced
  • 3 carrots, peeled and diced
  • 1 red pepper, seeded and diced
  • 3 garlic cloves, chopped
  • 1 tablespoon ginger, peeled finely diced


  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander ground
  • 1/2 teaspoon cumin ground
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon smoked paprika, optional
  • Chili flakes, to taste

Other ingredients

  • 500 g brown or green lentils
  • 1 can diced tomatoes (400 g)
  • 2 cans water (1200 ml), to be adapted
  • Salt and pepper to taste
  • 2 tablespoons cilantro, fresh chopped

Yogurt sauce

  • 1/2 cup Greek yogurt
  • 1 teaspoon cilantro chopped
  • 1/4 teaspoon coriander ground
  • Lemon zest or preserved lemon to taste
  • Salt and pepper to taste

To garnish (optional to taste)

  • Fresh cilantro
  • Chili flakes
  • Lemon zest


  1. In a wide pot (about 4 liters size) roast the merguez with the oil on oil sides until lightly browned. Pinch them while cooking to that they will release the fat and liquid. If you like add little water to help releasing the fat. Continue to cook until water is evaporated. At this point you will see the released fat which will be needed to fry the vegetables. If you want you may reduce the fat by discarding part of the fat.
  2. Set merguez aside in a warm place (wrapped with foil) and fry the vegetables in the oil until onion are translucent.
  3. Add spices and fry for a few more minutes.
  4. Add lentils, canned tomatoes and the first “can” of water, season with salt and pepper. Let simmer until water is almost adsorbed. Add gradually more water until lentil are soft but not mush. Season again and stir in the fresh coriander.
  5. While the lentils are cooking prepare the yogurt sauce combining the ingredients best do this just after adding the lentils to the pot so that the yogurt sauce will have time to rest and develop the flavors.
  6. The merguez may be cooked with the lentils, or reheated by placing them over the ready lentils before serving.
  7. Serve merguez and lentils with the yogurt sauce.


Chicken Tagine with Olives and Preserved Lemons


This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.

I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.

This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Marocco).

Chicken Tagine with Olives and Preserved Lemons

  • Servings: 4
  • Difficulty: easy
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Autor: chicken-tagine-with-olives-and-preserved-lemons-1

You need

Maroccan Spice Mix:

  • 1 teaspoon ras el hanout spice mix, if available, optional
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric

Basic Ingredients:

  • 3 teaspoons of Maroccan spice Mix (see above)
  • 4 chicken breasts, bones, skin and fat removed, halved (about 500-600 g)
  • 2 tablespoons olive oil
  • 2 onions, peeled cut in wedges
  • ½ cup olives, green pitted ( I also add 2 tablespoons of the brine form the preserved olives)
  • 2 tablespoons lemon juice
  • ½ cup water
  • 1 small preserved lemon sliced or in wedges or to taste (about 50-100 g)
  • salt ( about 1/4 teaspoon)
  • 1 tablespoon fresh cilantro, chopped


  1. Heat oil in the skillet.
  2. Place chicken in the skillet and top with spices.
  3. Add onions and cook about 5 minutes until onions are lightly browned.
  4. Add olives, lemon juice, water, sliced preserved lemon.
  5. Adjust salt and pepper.
  6. Top with fresh cilantro.
  7. Cover and cook until through for at least 15 minutes.
  8. Note: If you cook it longer it will be better, you will need to add some more water.
  9. Top with more coriander and preserved or fresh lemons if desired.
  10. Serve with fresh bread.

Ww 5 smart points per portion (calculated as 4 portions in total)



Meat Cigars with Cinnamon



They look as spring rolls, but the content is really different as it is inspired on Maroccan recipes.

Most of these cigars are usually prepared with double amount of phyllo, if you prefer more of it, please feel free to make longer rectangles and to wrap the meat with it.

We opted for the less dough and less fat recipe.

Perfect as appetizer or even as full delicious meal combined with some salad!

Meat Cigars with Cinnamon

  • Servings: 4
  • Difficulty: easy
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You need:


  • 2 tablespoons raisins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons walnuts, chopped
  • 2 garlic cloves, chopped
  • 2 eggs
  • 450 g ground beef or lamb or mix of both
  • 2 teaspoon cinnamon ground
  • 1 teaspoon coriander ground
  • 2 tablespoons parsley, chopped
  • 2 tablespoons coriander green, chopped
  • Salt and pepper to taste
  • 3 phyllo sheets or 12 sheets spring rolls sheets
  • Oil for brushing or spraying

Sauce (optional or to your choice):

  • Pomegranate molasses

Other suggestion: Greek yogurt, Yogurt sauce, chili sauce, spring rolls sauce…

Salad (optional or to taste):

  • 1 cup apple, peeled diced
  • 1 cup zucchini, diced
  • 1/2 cup cherry tomatoes, sliced
  • Mint
  • Parsley
  • Pomegranate sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste (in this recipe salt is not really necessary!J)

Other suggestion: green salad or a salsa recipe you love


  1. Place the raisins in a cup with lukewarm water to soak.
  2. In a big skillet heat the oil and fry the onion, with walnuts stirring constantly until onion are translucent and walnuts lightly toasted.
  3. Add garlic stir and remove from heat.
  4. After 5 minutes add eggs, meat, cinnamon, spices, herbs and season with salt and pepper.
  5. Cut each phyllo sheets into 4 rectangles or use the spring rolls sheets.
  6. Divide the meat into 16 equal portions.
  7. Prepare the sheet rectangle on the working place and brush it with olive oil. Place the filling on the border of rectangle in an oblong shape leaving about 2 free. Fold the lateral borders over it and finish to roll starting from the side closest to the meat to make a nice cigar. You can also roll it as for spring rolls. Brush with olive oil again
  8. Fry in the skillet for a few minutes on all sides and then finish to bake in a preheated oven for about 20 minutes at 160°C. You can also bake them in the oven starting with the temperature of 200°C first 5 minutes and then reducing to 160°C for other 20 minutes until golden crispy.

Serve with your favorite sauce and serve with some greens or salad.

Ww- 23    smart points per each of 4 serving  (3 meat cigars per serving, salad and sauce not included)



Shakshuka – Poached Eggs in Spicy Tomatoes

This was a quick lunch for as the preparation didn’t require a lot of time and I had my spices mixture ready.

You need:

  • 2 tablespoons olive oil
  • 1 bell pepper (I used a red one), diced
  • 1 small yellow onion, chopped
  • 1 garlic cloves, minced
  • 1 teaspoon spices, blend Maroccan mix
  • 2 14-ounce can chopped tomatoes
  • 1/2 cup of water
  • salt, to taste
  • 4-8 eggs (1 or 2 per person)
  • 1 teaspoon Za’atar for topping


  1. Heat oil in a non sticky frying pad. Add bell pepper and onions and cook, stirring occasionally, until soft and golden brown.
  2. Add garlic and spices mix stirring for 2 two minutes
  3. Pour tomatoes with water and cook for about 10 minutes, stirring occasionally, until thickened slightly. Season sauce with salt.
  4. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface.
  5. Cook (covered if you wish, I didn’t) until egg whites are set for about 4 minutes.
  6. Sprinkle egg yolks with Za’atar spice mix.
  7. Transfer to the plates using a big spoon and enjoy with fresh bread.