Ingredient:

2 Tbsp extra-virgin olive oil

1 Tbsp sherry or red-wine vinegar

½  tsp cumin, salt and freshly ground pepper

2 mahi mahi, sea bass, halibut, or snapper fillets (6 oz each)

1 jar (12 oz) roasted red peppers

½ tsp cayenne pepper

1 clove garlic (not the whole bulb)

Step:

Step 1:

To make the Harissa, an African chili sauce, combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Add salt and pepper to taste. If you don’t have time to make it, try Mustapha’s Moroccan Harissa .

Step 2:

Lightly oil a grill or grill pan, and preheat it on medium high. Lightly season the flesh side of the fillets with salt and pepper and place them, skin site down, on the hot grill.

Step 3:

Cook for 4 to 5 minutes until the skins are lightly charred and crispy. Turn them over and cook another 2 to 3 minutes. When they’re done, the fish should flake with gentle pressure from your fingertip. Serve immediately with a big scoop of Harissa.

Makes 2 servings dine with Roasted red potatoes and spinach sauteed with olive oil and garlic.

Per Serving

320 calories,

33 grams (g) protein,

8 g carbohydrates,

15 g fat (2.5 g saturated),

2 g fiber,

560 milligrams sodium

Ingredient :

1 ½ tsp sesame or peanut oil

2 cloves garlic, minced

1 bunch spinach, washed and stems removed

1 ½ tsp soy sauce

Pinch of sugar

1 Tbsp sesame seeds

Step:

Heat the oil in a wok or saute pan over medium heat. Add the garlic and cook 1 to 2 minutes until it’s very lightly browned.

Add the spinach; saute. stirring, until the spinach is fully wilted, about 5 minutes. (It will look like too much spinach in the beginning, but it will cook down quickly.)

Add the soy sauce and sugar, and cook another minute. Serve with sesame seeds sprinkled on top. Makes 2 servings

Per Serving

100 calories

6 g protein

8 g carbohydrates

6 g fat (1 g saturated)

4 g fiber

390 mg sodium

Ingredient:

2 tsp peanut oil

¼ tsp red-pepper flakes

1 cup bite-sized pieces or strips of red or green bell pepper

¼ medium onion, cut into bite-sized pieces

1 Tbsp orange juice

2 Tbsp jarred jalapefio pepper slices

1 Tbsp hoisin sauce

10 ounces (about 301 medium precooked frozen shrimp, defrosted, tails removed)

Step :

Heat the oil and pepper flakes in a medium-hot skillet, and then aid all the remaining ingredients except the shrimp.

Cook the mixture 2 to 3 minutes, stirring frequently. Acid the shrimp and cook 2 to 3 more minutes.

Stirring frequently. Serve over brown rice. Makes 2 servings

Per Serving:

240 calories

30 grams (g) protein

12 g carbohydrates

8 g fat (1.5 g saturated)

2 g fiber

340 milligrams (mg) sodium

This is very wonderful simple yet evocative meal that brings to mind a fest in a secluded, jasmine-scented, candle lit courtyard in Morocco.

Harissa sauce would perfectly complement the rich, smoky lamb and succulent cous cous. The salad component is a mix of seeded and coarsely chopped cucumber, fresh coriander and red and green chillies, bound with a little yogurt, seasoned with salt and a squeeze of lime.

Ingredients

1. Black peppercorn, 1 ½ tsp
2. Cumin seeds, 1 ½ tsp
3. Salt, 2 levelled tsp
4. Lamb lion chops, 8, leave the fat on
5. Water or chicken stock, 1 cup
6. Olive oil, 2 tsp
7. Instant cous cous, 1 cup
8. Red onion 2, medium, peeled and sliced into thick rings.

Steps

1. Combine pepper, cumin and 1 tsp salt and pound to a coarse powder. Wipe the lamb chops dry with paper towels and season well with the pounded salt and spice mixture. Set aside.
2. Heat the water or stock, remaining salf and 1 tsp olive oil in a pot and when boiling, turn off heat. Stir in the cous cous and when combined, cover and set aside for 3 minutes.
3. Heat the remaining olive oil in a pan and sear the onion until lightly charred and fragrant. Fluff up cous cous and stir in onions lightly until evenly combined. Taste and adjust seasoning.
4. Heat the same pan, without adding any oil, until smoking and cook the lamb chops for about 2 minutes each side. Do not overcook.
5. Dish out cous cous and arrange lamb chops over or alongside cous cous. Serve with harissa souce and a green salad if you like.

Ingredients

1. Fresh red chillies, 3, sliced thickly
2. Hot red chili flakes, 2 tsp
3. Fresh coriander (cilantro) leaves, 1 handful
4. Garlic, 3 cloves
5. Cumin seeds, 12 tsp, group
6. Extra virgin olive oil, 1 ½ tsp
7. Lemon juice, 1 ½ tsp
8. Salt, 1 levelled tsp or to taste
9. Sugar, ½ levelled tsp

Steps

Combine ingredients in a blender and process to a slightly chucky consistency.

Ingredients

31/2 – 4′/2 kg frozen goose

20m1 extra virgin olive oil

1 cinnamon stick

200gm fresh lime leaves

Salt and pepper to taste

Vegetables

300gm fresh Brussels

sprouts (cubed)

800gm potato (cubed)

500gm carrot (cubed)

300gm parsnip (cubed)

Method

1. Clean the goose and season with salt, pepper and olive oil.
2. Stuff the lime leaves and cinnamon stick inside the goose. Refrigerate overnight.
3. Heat a frying pan and sear the goose.
4. Place the goose in oven and cook for two hours at 180°C.
5. Blanch the vegetables and saute with butter. Season with salt and pepper.