Friday, May 25, 2012

Take a culinary trip with us to Morocco!

Lunch was another hit with the Eden folks today! And coupled with the beautiful Vancouver "riviera" sunshine, this day was all we could have asked for to be productive and humble gardeners.

We had the first "meat day" today, with Moroccan marinated salmon patties, with the marinade called 'chermoula' . The patties were paired with tomato and cucumber salad and couscous with currants.

Enjoy these recipes and come see what we are planning for next week's Family Cook Up day, where EVERYONE will participate in the cooking!

Salmon Cakes with Chermoula Marinade

6                                                     cans salmon                                                  6
2                                                     spring onion                                                  2
1                                                    garlic, minced                                                 1
¼ bunch                               cilantro, finely chopped                            ¼ bunch
¼ bunch                        flat leaf parsley, finely chopped                     ¼ bunch
¼ tsp                                                     salt                                                   1 mL
1 tsp                                             cumin powder                                          4 mL
½ tbsp                                             chilli paste                                          7.5 mL
1 tsp                                           turmeric powder                                        4 mL
½ tsp                                            sweet paprika                                          2 mL
3 tbsp                                                 olive oil                                             45 mL
½                                                   lemon, juiced                                                ½
1                                                       egg, mixed                                                    1

  1. Chop all ingredients except salmon and egg finely, or blend.
  2. Add to canned salmon and egg.
  3. Heat frying pan to medium-high heat.
  4. Form patties, and add to frying pan.
  5. Cook until golden brown on both sides and serve alone or with yogurt.
Makes 6 servings, 2 patties each.

Adapted by Erin Sine from Poh’s Kitchen. April 14, 2012. Chermoula. Retrieved May 24, 2012 from

Moroccan Tomato and Cucumber Salad

3 cups                              tomatoes, seeded & chopped                         750 mL
3 cups                                      cucumber, chopped                                 750 mL
2                                         spring onions, sliced thinly                                      2
1                                                garlic clove, grated                                             1
¼ tsp                                            cumin powder                                          1 mL
pinch                                             curry powder                                          pinch
pinch                                                  nutmeg                                               pinch
1                                                    lemon, zested                                                 1
3 tbsp                                                 olive oil                                             45 mL
1 tbsp                                         red wine vinegar                                     15 mL
¼ cup                                              mint, fresh                                           60 mL
To taste                                              pepper                                            to taste
To taste                                                 salt                                               to taste

  1. Mix everything together and check for seasoning.
Makes 6 servings.

Adapted by Erin Sine from Kayotic Kitchen. June 14, 2010. Moroccan Tomato Salad. Retrieved May 24, 2012 from

Couscous with Currants & Carrots

2 cups                                   chicken broth, unsalted                              500 mL
1                                                carrot, finely diced                                             1
¼ cup                                                 olive oil                                             50 mL
1 tbsp                                            grated ginger                                        15 mL
¼ tsp                                                 turmeric                                               1 mL
1/8 tsp                                             cinnamon                                           0.5 mL
¼ tsp                                                   cumin                                                 1 mL
1 cup                                     whole wheat couscous                              250 mL
½ cup                                                currants                                          125 mL
¼ tsp                                                     salt                                                   1 mL

  1. In a medium saucepan, over medium heat, bring broth to a boil.
  2. Add carrot, oil, ginger, turmeric, cinnamon and cumin.
  3. Boil until carrot is tender-crisp, about four minutes.
  4. Remove from heat and stir in couscous, currants and salt.
  5. Cover and let stand for 10 minutes, until couscous is soft and liquid is absorbed.
  6. Fluff with a fork and serve.
Makes 4 servings.

Gerry Kasten, RD. (2012). Couscous with Currants and Carrots. UBC FNH 341 Course Manual.

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