Moroccan and Tunisian Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/moroccan/ Mediterranean Recipes & Lifestyle Tue, 03 Mar 2026 16:10:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.themediterraneandish.com/wp-content/uploads/2024/01/cropped-favicon_600x600-32x32.jpg Moroccan and Tunisian Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/moroccan/ 32 32 Baghrir (Moroccan Semolina Pancakes) https://www.themediterraneandish.com/baghrir-moroccan-semolina-pancakes/ https://www.themediterraneandish.com/baghrir-moroccan-semolina-pancakes/#comments Wed, 04 Mar 2026 13:00:00 +0000 https://www.themediterraneandish.com/?p=128128 Baghrir are soft, airy Moroccan semolina pancakes famous for their honeycomb of tiny holes that capture every drop of whatever you pour over them. Made with a simple blender batter, they cook on just one side.

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]]> Master the art of Moroccan Baghrir with this foolproof recipe. Learn the secrets to perfect “thousand-hole” semolina pancakes that are light, airy, and ready in just 30 minutes! Naturally vegan and only 6 ingredients!

Several baghrir drizzled with honey surrounding a bowl of the honey and butter mixture with a honey dipper on a platter.
Photo Credits: Omayah Atassi

Secret to Perfect “Thousand-Hole” Moroccan Pancakes

Baghrir is a traditional North African semolina pancake made with yeast and cooked on only one side. With a gentle tang and a tender, spongy bite, it’s a pancake unlike any other. As they cook, steam rises through the batter, creating hundreds of tiny holes across the surface—hence the nickname “thousand-hole pancake.”

These holes are essential to how baghrir absorbs toppings while remaining light and tender. People enjoy Baghrir across Morocco, Tunisia, and Algeria, where it’s closely tied to home cooking, family gatherings, and everyday hospitality.

It’s commonly served warm with mint tea at breakfast tables and becomes a near-daily presence at sunset at iftar, fast-breaking meals during Ramadan. While similar pancakes are found throughout the region, Moroccan baghrir is especially prized for its light, airy crumb and fine, lace-like texture.

Why You’ll Love Baghrir

  • Instead of the fluffy crumb of American pancakes, bahgrir has a spongy, elastic structure with a delicate chew that’s uniquely satisfying. 
  • Those tiny holes allow every bite to absorb sweetness and richness without becoming heavy. 
  • It’s the kind of breakfast that feels special yet effortless, perfect for sharing.

Key Ingredients 

  • Fine Semolina gives the pancakes their soft, spongy crumb and helps create the uniform network of holes. Coarse semolina will result in a heavier, grainier texture. 
  • All-purpose flour gives just enough structure so the baghrir stays flexible and doesn’t tear when soaked with toppings.
  • Yeast is responsible for both the light tangy flavor and the airy structure. It’s yeast that creates the signature honeycomb of holes. You can use active-dry yeast or instant yeast in this recipe. For active dry yeast, bloom it in 1/4 cup of the warm water required for the recipe for about 10 minutes, or until it forms bubbles. Combine with the remaining ingredients in the blender.
  • Baking Powder provides a final burst of lift once the batter hits the hot pan, helping the surface open quickly and evenly.

How to Make Baghrir

  • Blend the batter. Add 2 cups fine semolina (300g), 1/4 cup all-purpose flour (35g), 2 1/4 teaspoons active dry or instant yeast (1 packet, 7g), 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 3/4 cups warm water (650 ml) to a blender. Blend for about 1 minute, until the batter is completely smooth and lightly frothy. The batter should be thin, similar in texture to drinkable yogurt.The batter for the baghrir in the pitcher of a blender.
  • Rest the batter. Transfer the batter to a bowl, cover lightly, and let it rest for 20 to 30 minutes, until the surface is dotted with tiny bubbles. The batter for the baghrir resting in a bowl.
  • Get ready. Heat a nonstick pan or a well-seasoned cast-iron skillet or griddle over medium heat, then reduce the heat to medium-low so the pancakes steam gently instead of browning. Lay out a clean towel on the counter next to the stove. 
  • Cook the baghrir. Give the batter a gentle stir. Ladle 1/8 cup pools of batter into the warm, dry pan without swirling or moving the pan. Bubbles will form right away. Cook until the top looks dry and matte and is completely covered in holes, about 1–2 minutes. Do not flip. Adjust the heat as necessary so the pancakes cook without browning.Three baghrir being cooked in a skillet.
  • Cool the baghrir. Transfer the cooked baghrir to a clean towel and let it air-dry for a minute or two before stacking. This helps prevent them from sticking together. Repeat this process with the remaining batter. Several baghrir spread out on a kitchen towel.
  • Finish and serve. Stir together the melted butter and honey, then pour it over the warm baghrir, or serve it on the side for dipping.Two plates each with 2 baghrir next to the rest of the baghrir and a bowl of the honey butter mixture on a serving platter.

Pro-Tips for the Perfect Baghrir “Thousand Hole” Pancake

I did quite a bit of troubleshooting while developing this recipe, so your version comes out perfect every time. For baghrir with the lightest, most delicate texture, use very fine semolina, keep the batter thin, rest only until bubbly, and cook it gently over moderate heat. Here’s how to address some common pitfalls. 

  • Holes too large? The pan is likely too hot or the batter slightly too thin. Lower the heat or add a tablespoon of fine semolina to tighten the batter.
  • Not enough holes or texture too dense? The batter may be too thick, under-fermented, or the yeast inactive. Add a splash of warm water, allow a longer rest, and make sure your yeast is fresh.
  • Bottom too dark? Baghrir should be pale to very lightly blonde underneath. Browning means the heat is too high and the pancake is frying instead of steaming.
  • Use a dry pan! For those classic pale bottoms, use a high-quality non-stick skillet without any oil or butter. The pancakes should steam against the dry surface to stay light and airy.
  • Baghrir sticking together? Let each pancake air-dry briefly on a towel before stacking. Steam trapped between hot pancakes causes sticking.
Honey being drizzled on 2 baghrir on a plate.

What to Serve With Baghrir

The most traditional everyday topping is a mixture of melted butter and honey. When guests arrive, this mixture is often poured generously over the semolina pancakes so it seeps into every tiny hole.

In more casual settings, the baghrir may be served plain with the butter-honey mixture on the side, so everyone can sweeten to taste or adjust for dietary preferences. Baghrir is best served warm, when its soft surface is ready to soak up toppings.

Amlou, a rich almond-argan oil spread, is sometimes served in place of the butter-honey mixture for a more filling, nutty option. It’s especially popular at breakfast and during Ramadan.

Baghrir is naturally light and lightly sweet, so it doesn’t need much to feel like a complete meal. I typically pair it with something savory for balance—most often a pan of shakshuka or a quick Mediterranean breakfast bowl to add some protein and vegetables.

Since these are naturally vegan pancakes, they are a great dairy-free option for a crowd—just swap the butter for a plant-based option and use maple syrup or fruit in place of the honey.

Several baghrir drizzled with honey surrounding a bowl of the honey and butter mixture with a honey dipper on a platter.
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Baghrir: “Thousand Hole” Semolina Pancakes

Made from a thin, yeasted semolina batter that's blended smooth and left to ferment until bubbly, they cook in just a minute or two on a single side, and as they set, tiny holes bloom across the surface.
Course Breakfast, Dessert
Cuisine Moroccan/Mediterranean
Diet Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Servings 16 small pancakes
Calories 118.7kcal
Author Omayah Atassi

Ingredients

  • 2 cups fine semolina (300 g)
  • 1/4 cup all-purpose flour (35 g)
  • 2 1/4 teaspoons instant yeast (1 packet, 7 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 3/4 cups warm water (650 ml)
  • 3 tablespoons melted butter, to serve (optional)
  • 3 tablespoons honey, to serve (optional)

Instructions

  • Blend the batter. Add the semolina, flour, yeast, baking powder, salt, and warm water to a blender. Blend for about 1 minute, until the batter is completely smooth and lightly frothy. The batter should be thin, similar in texture to drinkable yogurt.
  • Rest the batter. Cover the batter loosely (either in a bowl or the blender), and let it rest for 20 to 30 minutes, until the surface is dotted with tiny bubbles.
  • Get ready. Heat a nonstick pan or a well-seasoned cast-iron skillet or griddle over medium heat, then reduce the heat to medium-low so the pancakes steam gently instead of browning. Lay out a clean towel on the counter next to the stove.
  • Cook the baghrir. Give the batter a gentle stir. Ladle 1/8 cup pools of batter into the warm dry pan without swirling or moving the pan. Bubbles will form right away. Cook until the top looks dry and matte and is completely covered in holes, about 1–2 minutes. Do not flip.
  • Cool the baghrir. Transfer the cooked baghrir to a clean towel and let them air-dry for a minute or two before stacking. This helps prevent them from sticking together. Repeat this process with remaining batter.
  • Finish and serve. Stir together the melted butter and honey, then pour it over the warm baghrir, or serve it on the side for dipping.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the honey used in this recipe.
  • To Use Active Dry Yeast: Bloom it in 1/4 cup of the warm water for about 10 minutes, or until it forms bubbles. Combine with the remaining ingredients in the blender.
  • To yield baghrir with small, finer holes, keep the heat moderate and don’t let the batter over-ferment. The bottoms should stay pale to very lightly blonde, not deeply golden.
  • To prevent the pancakes from sticking together, let them cool slightly on a towel before stacking them up.
  • The pancake batter is naturally vegan. The traditional topping is a combination of honey and butter. Swap plant-based alternatives of your choice for the topping to keep it vegan. 

Nutrition

Calories: 118.7kcal | Carbohydrates: 20.7g | Protein: 3.6g | Fat: 2.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Trans Fat: 0.1g | Cholesterol: 5.6mg | Sodium: 119.3mg | Potassium: 59.8mg | Fiber: 1.3g | Sugar: 3.2g | Vitamin A: 65.6IU | Vitamin C: 0.02mg | Calcium: 21.2mg | Iron: 1.1mg

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A jar of acacia honey from the mediterranean dish shop.

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]]> https://www.themediterraneandish.com/baghrir-moroccan-semolina-pancakes/feed/ 2 Omayah Atassi — The Mediterranean Dish — Baghrir — Web-Sized-9 Omayah Atassi — The Mediterranean Dish — Baghrir — Web-Sized-2 Omayah Atassi — The Mediterranean Dish — Baghrir — Web-Sized-4 Omayah Atassi — The Mediterranean Dish — Baghrir — Web-Sized-5 Omayah Atassi — The Mediterranean Dish — Baghrir — Web-Sized-6 Omayah Atassi — The Mediterranean Dish — Baghrir — Web-Sized-8 Omayah Atassi — The Mediterranean Dish — Baghrir — Web-Sized-12 Several baghrir drizzled with honey surrounding a bowl of the honey and butter mixture with a honey dipper on a platter. A jar of acacia honey from the mediterranean dish shop. Red Chermoula Chicken Breasts with Freekeh https://www.themediterraneandish.com/red-chermoula-chicken-breasts-with-freekeh/ https://www.themediterraneandish.com/red-chermoula-chicken-breasts-with-freekeh/#comments Fri, 12 Sep 2025 15:27:15 +0000 https://www.themediterraneandish.com/?p=117034 This chermoula chicken recipe layers Moroccan flavors into a hearty, vibrant meal. Tender chicken breasts marinated in a fragrant red chermoula roast until juicy and deeply seasoned. The marinade cooks down into a bold sauce to serve over smoky freekeh with caramelized onions and briny olives.

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]]> Chermoula chicken breasts are infused with the bold flavors of this North African marinade made with olive oil, preserved lemon, tomato, warm spices, garlic, and fresh herbs. Paired with smoky freekeh and a shower of olives, they make a vibrant meal.

A close up of the red chermoula being spooned onto a serving of the chicken chermoula on a plate. In the background is a jar of the red chermoula, and small bowls of bowls of the chopped preserved lemon rind, sliced kalamata olives and cilantro.
Photo Credits: Omayah Atassi

The mild flavor of boneless, skinless chicken breast is the perfect canvas to soak up the tangy, earthy, and fragrant marinade beautifully, transforming a weeknight staple into something genuinely exciting. The addition of tomato paste gives the chermoula its signature brick-red hue and adds a deep, savory note that really shines when roasted.

The chicken itself is low-effort: blend the marinade and let your oven do the rest. Paired with freekeh, a smoky, nutty ancient grain, this dish hits that sweet spot between healthy and deeply satisfying.

Freekeh does take a little time, but it’s a rewarding grain to master, especially when you want to lean into something a little special. Its toasted flavor and chewy texture hold up beautifully against the bold marinade. If you’re short on time, swap in brown or basmati rice, couscous, or bulgur for a faster route without sacrificing flavor.

Table of Contents
  1. What is Chermoula?
  2. What’s in Red Chermoula Chicken?
    1. To Make the Red Chermoula: 
    2. For the Chicken and Sauce:
    3. To Simmer the Freekeh:
  3. How to Make Red Chermoula Chicken
    1. Ahead of Time:
    2. At Mealtime:
  4. Ingredient Spotlight
  5. Make It Your Own
  6. What to Serve With Chermoula Chicken 
  7. More Recipes With Chermoula
  8. Red Chermoula Chicken with Freekeh Recipe

What is Chermoula?

Chermoula (pronounced shar-moo-la) is a fragrant Moroccan sauce traditionally used with vegetables, fish, meat, or chicken. It’s a true all-purpose flavor booster. There are two common kinds: green chermoula, which is garlicky and lemony with fresh herbs, and red chermoula, which gets its depth from tomato paste, paprika, and sometimes a spoonful of harissa for heat.

In Morocco, chermoula often flavors slow-cooked tagines. It’s the kind of sauce families often keep in the fridge, ready to use throughout the week: tossing it with roasted veggies, using it as a marinade, and spooning it over grilled meat. Once you try it, you might find yourself making a batch to do the same.

Ingredients for chermoula chicken including chicken breasts, olive oil, onion, kalamata olives, freekeh, salt, black pepper, ground cinnamon, saffron, preserved lemon pulp, garlic, cilantro, parsley, tomato paste, cumin, coriander, paprika, turmeric, ginger, and red pepper flakes.

What’s in Red Chermoula Chicken?

This might look like a long list, but don’t be intimidated. It’s mostly pantry spices and fresh herbs, and each one earns its place. The magic of red chermoula lies in the layers of flavor: citrusy preserved lemon, floral saffron, bold spices, and good olive oil that brings it all together. These ingredients do the heavy lifting, turning simple chicken breast and freekeh into something bold and vibrant.

To Make the Red Chermoula: 

  • Saffron: This prized red spice is made from the stigmas of the Crocus sativa flower. It adds a warm, earthy aroma and vibrant yellow color to the dish. Saffron is used across Moroccan, Persian, Indian, Spanish, and Italian cuisines.
    • READ MORE: See our full guide to buying, preparing, and storing saffron here.
    • TRY IT: Saffron grown high in Morocco’s Atlas Mountains
  • Preserved lemon: A Moroccan pantry staple. Whole or quartered lemons cure in salt and lemon juice, giving them a tangy, salty punch. The rinds soften during preservation and can be used in cooking or as a garnish. You can make your own or find them in many well-stocked supermarkets. 
  • Herbs: Generous handfuls of fresh cilantro and parsley bring freshness and balance.
  • Garlic adds sharp, savory depth to the marinade.
  • Tomato paste adds acidity, umami, and richness to the chermoula, helping it cling to the chicken and caramelize beautifully in the oven.
  • Spices: A mix of cumin, coriander, paprika, ground turmeric, ground ginger, and crushed red pepper creates warmth and depth.
  • Extra virgin olive oil in the red chermoula marinade helps bloom all those beautiful flavors from the other ingredients and adds richness to the chicken. 

For the Chicken and Sauce:

  • Chicken breasts: Boneless, skinless chicken breasts often get a bad rap, but when cooked just right, they’re juicy and flavorful. In this recipe, their mild flavor acts as the perfect canvas for the bold chermoula marinade.
  • Onions show up in a few ways here: browned for the marinade, caramelized as a topping, and finely chopped into the freekeh. In all three places, they add layers of sweet-savory flavor. 
  • Kalamata olives (optional): A briny, punchy topping that pairs beautifully with the bold flavors.

To Simmer the Freekeh:

  • Freekeh is an ancient grain with a smoky, nutty flavor. When cooked slowly, it becomes tender and pleasantly chewy, a great match for the punchy chermoula. The pairing isn’t a Moroccan classic, but it feels just right. More on this ingredient below.
  • Seasonings: Black pepper and cinnamon round flavor the freekeh with a warm, subtle spice, and salt adds dimension throughout.
  • Chicken stock is the cooking liquid for the freekeh. Use homemade or a good-quality store-bought stock or broth. 
  • Olive oil: Adds a fruity richness to the freekeh and helps toast the grains.
Chicken chermoula on a platter next to a cloth napkin, a plate with a knife and fork, a bowl of the chopped preserved lemon rind, and a jar of red chermoula with a spoon.

How to Make Red Chermoula Chicken

This method brings out the freekeh’s smoky flavor and makes the chicken irresistibly tender. It’s a bit of a process, but the payoff is worth it!

Ahead of Time:

  • Prepare the red chermoula. Bloom 1 teaspoon saffron threads by grinding them into a powder in a mortar and pestle and adding 2 ice cubes. Set aside; once the ice has melted, it’s ready to be used. Meanwhile, peel 2 preserved lemons and remove the seeds. Add the pulp to a food processor or blender. Chop and reserve the rind for garnish.
  • Blend the chermoula. To the food processor or blender add the 6 garlic cloves, 3 cups loosely packed cilantro leaves, 2 cups loosely packed parsley, 1/4 cup tomato paste, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon paprika, 1 teaspoon ground turmeric, 1 teaspoon ground ginger, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, the saffron and water, and up to 1 cup olive oil. Pulse until just combined. If you need more oil to get the blades going or combine, add more, a tablespoon at a time.The ingredients for the red chermoula in the bowl of a blender just before being mixed together.
  • Marinate the chicken. Place 2 pounds boneless, skinless chicken breasts in a bowl or zip-top bag with 3/4 cup of the red chermoula. Refrigerate for 4 hours or overnight. Reserve the remaining chermoula in an airtight container in the refrigerator. The ingredients for the red chermoula in the bowl of a blender just after being mixed together.

At Mealtime:

  • Get ready to roast. Remove the chicken from the fridge 30 minutes before roasting. Preheat oven to 425°F (220°C). The chicken breasts for the chicken chermoula marinating in a glass baking dish.
  • Toast the freekeh. Pick through 2 cups freekeh for stones. In a large pot, warm 1 tablespoon olive oil over medium heat. Add 1 small diced onion and sauté until golden brown. Transfer the onion to a bowl, set aside. Add freekeh and toast for about 5 minutes, stirring, until it smells nutty and begins to turn golden.
  • Season and finish the freekeh. Season the freekeh with 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon ground cinnamon. Stir in the onions. Pour in 3 1/4 cups chicken stock, bring to a boil, then reduce the heat to low. Cover and cook until freekeh is tender and chewy, about 30 minutes. If, after that time, the freekeh isn’t yet tender and the liquid has evaporated, add an additional 1/4 cup of stock, cover, and continue cooking. Check every 10 minutes, adding more stock as needed. Once tender and chewy, remove from heat and let sit, covered. The freekeh for the chermoula chicken I a large pot.
  • Sauté the onions. Halve 1 onion; slice half and dice the other half for the sauce. In a frying pan, warm 1 teaspoon olive oil over medium-high heat until shimmering. Add the sliced onion and cook until deeply browned, lowering the heat as needed. Set aside for garnish.
  • Roast the chermoula chicken. Remove chicken from marinade, scrape off the excess and discard, and place the chicken on a baking sheet. Roast the chicken 15 to 20 minutes, until an instant-read thermometer reads 165°F. Set aside to rest. The baked chicken breast for the chicken chermoula on a sheet pan.
  • Make the chermoula sauce. In a small pan, warm 1 teaspoon olive oil and sauté the diced onion until softened, 5 to 7 minutes. Add 3/4 cup of the remaining chermoula. Simmer gently for 3 to 5 minutes until slightly thickened. Set aside.
  • Finish and serve. Spoon freekeh onto a platter. Top with roasted chicken, caramelized onions, preserved lemon rind, and Kalamata olives. Serve chermoula sauce on the side.Chicken chermoula on a platter next to a cloth napkin, a plate with a knife and fork, a bowl of the chopped preserved lemon rind, and a jar of red chermoula with a spoon.

Ingredient Spotlight

Freekeh is a roasted green wheat grain used in many Levantine, Turkish, and Egyptian dishes. Its name comes from the Arabic word “faraka,” meaning “to rub,” referencing the post-roast processing. Harvested young in spring, it keeps a distinct green color and chewy bite. It’s high in fiber and low on the glycemic index, making it a nourishing side for nearly any meal. 

Make It Your Own

  • No preserved lemon or saffron? You can leave them out. Just add a squeeze of fresh lemon juice for acidity. The flavor won’t be exactly the same, but it’ll still be delicious. 
  • Short on time? Swap freekeh for basmati rice, couscous, or bulgur for a faster meal that’s still full of flavor.
  • Use a different cut of chicken: Swap in boneless, skinless chicken thighs in place of the breasts, or use a whole chicken cut into pieces. You’ll need to cook bone-in chicken pieces for longer, but follow the same temperature and doneness guidelines. 
A serving of the chicken chermoula on a plate next to a knife and fork, bowls of the chopped preserved lemon rind, sliced kalamata olives and cilantro, and a jar of red chermoula with a spoon.

What to Serve With Chermoula Chicken 

Balance the richness and spice of the Red Chermoula Chicken and Freekeh with something crisp, citrusy, and full of contrast. A vibrant fennel and orange salad adds a burst of juicy brightness and crunch, while sautéed green beans keep things simple and snappy. You could also go for a warm medley of Mediterranean vegetables for a rustic, colorful side that complements the deep, earthy spices of the chicken.

More Recipes With Chermoula

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A close up of the red chermoula being spooned onto a serving of the chicken chermoula on a plate.
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Red Chermoula Chicken with Freekeh

Juicy roasted chicken breasts get a bold Moroccan flavor from red chermoula — a vibrant marinade made with preserved lemon, garlic, tomato paste, and warm spices. Paired with nutty, smoky freekeh, this dish is deeply satisfying and layered with flavor. Save time and make the chermoula ahead of time.
Course Dinner, Entree, Entree/Poultry
Cuisine Mediterranean/Moroccan
Diet Gluten Free, Low Lactose
Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 4 hours
Total Time 5 hours 15 minutes
Servings 8
Calories 576.4kcal
Author Omayah Atassi

Ingredients

For the Red Chermoula

  • 1 teaspoon saffron threads
  • 2 preserved lemons (pulp only; reserve rind for garnish)
  • 6 garlic cloves, roughly chopped
  • 3 cups loosely packed cilantro leaves
  • 2 cups loosely packed parsley
  • 1/4 cup tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1 cup extra virgin olive oil, more if necessary

For the Chicken:

  • 2 pounds boneless skinless chicken breasts
  • 2 teaspoons extra virgin olive oil
  • 1 small onion; half sliced for garnish, half diced for sauce
  • Kalamata olives (optional), for garnish

For the Freekeh:

Instructions

  • Make the Red Chermoula. Bloom saffron by grinding the threads in a mortar and pestle and adding 2 ice cubes. Set aside; once the ice cubes are melted, it’s ready to be used. Meanwhile, peel the preserved lemon and take out the seeds. Add the pulp to a food processor or blender. Chop and reserve the rind for garnish. To the food processor or blender add the garlic, cilantro, parsley, tomato paste, cumin, coriander, paprika, turmeric, ginger, crushed red pepper flakes, salt, the saffron and water, and the olive oil. Pulse until just combined. If you need more oil to get the blades going or combine, add more, a tablespoon at a time.
  • Marinate the chicken. Place chicken in a bowl or zip-top bag with 3/4 cup of the red chermoula. Refrigerate for 4 hours or overnight. Reserve remaining chermoula in an airtight container in the refrigerator.
  • Get ready to roast. Remove the chicken from the fridge 30 minutes before roasting. Preheat oven to 425°F (220°C).
  • Cook the freekeh. In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until golden brown. Use a slotted spoon to transfer the onions to a small bowl and set aside. Add the freekeh to the pot and toast for about 5 minutes, stirring frequently, until it smells nutty and begins to turn golden. Season with salt, black pepper, and cinnamon. Stir in the sautéed onions. Pour in 3¼ cups of chicken stock, bring to a boil, then reduce the heat to low. Cover and cook until freekeh is tender and chewy, about 30 minutes. If, after that time, the freekeh isn’t yet tender and the liquid has evaporated, add an additional 1/4 cup of stock, cover, and continue cooking. Check every 10 minutes, adding more stock as needed, for up to an hour. Once tender and chewy, remove from heat and let sit, covered, for 10 minutes before serving. Stir the diced sautéed onions into the finished freekeh.
  • Sauté the onions. In a separate pan, warm 1 teaspoon of olive oil over medium-high heat until shimmering, add the sliced onion and cook until deeply browned, lowering the heat as needed to not burn. Set aside on a paper towel-lined plate to use for garnish.
  • Roast the chermoula chicken. Remove chicken from marinade, scraping off the excess and discarding it, then place the chicken on a baking sheet. Roast the chicken 15 to 20 minutes, until cooked through, when an instant-read thermometer reads 165°F, or when the juices run clear. Set chicken aside to rest.
  • Make the chermoula sauce. While the chicken and freekeh cook, in a small pan, warm 1 remaining teaspoon of olive oil and sauté the diced onion until softened and just beginning to brown, 5 to 7 minutes. Add 3/4 cup of the reserved chermoula. Simmer gently for 3 to 5 minutes until slightly thickened. Set aside.
  • Finish and serve. Spoon cooked freekeh onto a platter. Top with roasted chicken, caramelized onions, chopped preserved lemon rind, Kalamata olives, and serve with chermoula sauce on the side.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, freekeh, saffron, olives and spices used in this recipe.
  • No preserved lemon or saffron? You can leave them out. Just add a squeeze of fresh lemon juice for acidity. The flavor won’t be exactly the same, but it’ll still be delicious. 
  • Short on time? Swap freekeh for swap in basmati rice, couscous, or bulgur for a faster meal that’s still full of flavor.
  • Use a different cut of chicken: Swap in boneless, skinless chicken thighs in place of the breasts, or use a whole chicken cut into pieces. You’ll need to cook bone-in chicken pieces for longer, but follow the same temperature and doneness guidelines.
  • You may have some red chermoula left over. Store any remaining chermoula in an airtight container in the refrigerator and check out more recipes on The Mediterranean Dish for ideas to use it up.

Nutrition

Calories: 576.4kcal | Carbohydrates: 35g | Protein: 35.9g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 23.1g | Trans Fat: 0.01g | Cholesterol: 72.6mg | Sodium: 679.8mg | Potassium: 809.8mg | Fiber: 6.4g | Sugar: 3.6g | Vitamin A: 2288.3IU | Vitamin C: 27.7mg | Calcium: 84.6mg | Iron: 3.9mg
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]]> https://www.themediterraneandish.com/red-chermoula-chicken-breasts-with-freekeh/feed/ 4 Chermoula-chicken-edited-14 Chermoula-chicken-edited-5 Chermoula-chicken-edited-11 Chermoula-chicken-edited-2 Chermoula-chicken-edited-3 Chermoula-chicken-edited-4 Chermoula-chicken-edited-8 Chermoula-chicken-edited-9 Chermoula-chicken-edited-10 Chermoula-chicken-edited-12 Side shot of a cauliflower steak on a white plate with a metal fork. a close up of a sardine toast topped with cucumbers and pickled red onions. An overhead photo of white chicken chili topped with chermoula in a bowl with a spoon. Next to this is a kitchen towel. Middle Eastern sandwich in a pita on a blue and white plate. A close up of the red chermoula being spooned onto a serving of the chicken chermoula on a plate. Freekeh from the Mediterranean Dish shop. Harissa-Spiced Lentil and Carrot Stuffed Flatbread https://www.themediterraneandish.com/lentil-stuffed-flatbread-recipe/ https://www.themediterraneandish.com/lentil-stuffed-flatbread-recipe/#comments Fri, 21 Feb 2025 13:00:00 +0000 https://www.themediterraneandish.com/?p=103086 Whole wheat flatbreads stuffed with carrots and lentils are a hearty, flavor-packed meal and they’re easier to make than you’d think! These warm, golden stuffed flatbreads are filled with a harissa-spiced mixture, then pan-cooked until crisp and delicious.

The post Harissa-Spiced Lentil and Carrot Stuffed Flatbread appeared first on The Mediterranean Dish.

]]> Whole wheat flatbreads stuffed with carrots and lentils are a hearty, flavor-packed meal and they’re easier to make than you’d think! These warm, golden stuffed flatbreads are filled with a harissa-spiced mixture, then pan-cooked until crisp and delicious.

A blue plate is resting near a green and blue napkin. Whole wheat stuffed flat breads are on the platter and one is torn open showing a lentil and carrot spiced filling. Next to it is a cucumber and tomato salad.

Fresh bread is pretty high up there on the list of high-reward kitchen projects. And the fastest way to get there is with a simple flatbread recipe. Mediterranean cuisine is full of flatbreads—pita, lavash, Tunisian mlewi, Palestinian taboon, and Persian barbari all spring to mind—but what makes this one special is the fact that it’s filled.

A tender, chewy whole wheat dough encases a spiced filling of harissa, lentils, carrots, and fresh mint. Each bite is earthy, a little smoky, and aromatic, thanks to the perfect balance of spices and herbs. Harissa brings a kick of heat.

The vegan filling looks and tastes a bit like a spiced ground meat mixture and you can use it in many ways besides this flatbread. It’s a healthy and flavorful topping for plain rice. Mix it with quinoa or another grain and use it for stuffed peppers or cabbage. Or stuff it into your favorite store-bought pita for an easier filled flatbread that’s almost as good.

The flatbreads are hearty enough to stand alone but versatile enough to pair with a fresh salad or a bowl of soup. They’re especially great for serving alongside a spread of mezze or dipping into creamy hummus.

Table of contents

Carrots, lentils, mint, harrissa, flour, non-dairy milk and onion on a blue cutting board and white counter.

Ingredients for Stuffed Flatbreads

This flatbread recipe relies on some standard baking ingredients as well as a few fresh ingredients and specialty items for the filling. Here’s everything you’ll need.

  • Warm water activates the yeast and hydrates the dough.
  • Plant milk adds richness and helps keep the dough tender after cooking. Unsweetened oat milk or soy milk work best.
  • Active dry yeast gives the flatbread a lighter, pleasant texture.
  • All-purpose flour provides the base structure, ensuring the dough is pliable and easy to roll out.
  • Whole wheat flour: Whole wheat flour adds a hearty texture and nutty flavor, complementing the filling.
  • Salt: Salt enhances the flavor of the dough and balances the natural nuttiness of the wheat.
  • Extra virgin olive oil, used for sautéing, adding a subtle richness to the vegetables and spices. It also helps the flatbreads brown when cooked.
    • TRY IT: Using a high-quality olive oil adds to the flavor profile of any recipe. You can find a selection of olive oils at The Mediterranean Dish shop.
  • Onion brings a sweet and savory depth to the filling as it cooks. Yellow onions work best, though you could substitute sweet onions or even leeks.
  • Grated carrot adds a natural sweetness and tender texture that balances the spice of the harissa.
  • Mint provides a burst of herbal freshness, lightening the overall flavor. Its cooling effect balances the spicy harissa.
  • Garlic infuses the filling with its bold, aromatic flavor and savory undertones.
  • Harissa paste brings smoky heat and complex spice notes that define the filling. Use purchased harissa or make your own. 
  • Lentils form the protein-packed base of the filling. Use cooked brown or green lentils—these break down just enough in the food processor to help the filling stick together without becoming a mushy paste.

How to Make Stuffed Flatbreads 

Making these stuffed flatbreads takes a few steps, but each is simple. You’ll prepare a basic dough, create a spiced and savory filling, and then bring it all together in a hot skillet for a golden, satisfying finish. Here’s how to make them:

  • Make the dough. In a small mixing bowl, combine 1/4 cup plus 2 tablespoons warm water, 1/4 cup plant milk, and 1 teaspoon active dry yeast. Set aside while you mix the dry ingredients. In a large mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup whole wheat flour, and 1/4 teaspoon salt. Add the water mixture and knead in the bowl until a shaggy dough ball forms. Cover and set aside in a warm spot to rise while you make the filling. (About 30 minutes)
  • Cook the vegetables. Warm 1 tablespoon olive oil in a 12-inch cast iron skillet set over medium-high heat. Cook 1/4 cup chopped onion and 1/2 cup grated carrot until softened and beginning to brown, about 5 to 8 minutes. Add the 1/4 cup chopped fresh mint, 2 minced garlic cloves, and 1 tablespoon harissa paste and cook just until fragrant, another minute. 
  • Make the lentil filling. Add 1 cup cooked or drained and rinsed canned brown or green lentils to the bowl of a food processor and process until a coarse paste has formed. It will resemble clumpy wet sand and hold together when you press a scoop of it in your hand. Add the cooked carrot mixture and pulse until slightly broken down and incorporated, about 5 pulses. Transfer the filling to a bowl. Use a spatula to roughly portion the mixture into four portions in the bowl. 
  • Roll out the dough. Divide the flatbread dough into four equal pieces. On a generously floured surface, with a floured rolling pin, roll out the first portion into a rough oval about 12 to 13 inches long. Don’t worry about making a perfect shape. 
  • Fill the flatbreads. Portion a quarter of the filling over about half of the dough oval, leaving a half-inch perimeter at the edge. Fold the empty half of the dough over, pressing down gently to seal around the edge. With a floured rolling pin, gently roll out until it’s about 8 inches across. Repeat with the remaining portions of dough and filling.
  • Cook the flatbreads. Wipe out the cast iron skillet, and let it preheat over medium-high heat. Brush one side of one stuffed flatbread lightly with olive oil, and place the oiled side down on the hot skillet. Cook until the bottom is well browned in spots, about 2 to 3 minutes. Brush the top side lightly with oil, flip, and cook on the second side, about another 2 to 3 minutes. Set aside on a cutting board, and repeat with the other 3 flatbreads.
A blue platter is resting near a green and blue napkin. Whole wheat stuffed flat breads are on the platter and one is torn open showing a lentil and carrot spiced filling.

Ways to Mix It Up

This recipe is flexible, allowing you to customize the flavors and ingredients based on what you have in your pantry or personal preferences. Whether you want to adjust the filling, swap the spices, or make it more accessible for dietary needs, there are plenty of ways to experiment.

  • Change the flour blend: If you prefer a softer dough, you can use all all-purpose flour instead of the whole wheat blend. For gluten-free flatbreads, substitute with a gluten-free all-purpose flour mix and adjust the water as needed.
  • Swap the lentils: Don’t have lentils? Use cooked or canned white beans, pinto beans, or red beans instead.
  • Try a different spice: Not a fan of harissa? Replace it with plant-based pesto for a different flavor profile that’s still flavorful but not spicy.
  • Play with herbs: If fresh mint isn’t available, try cilantro, parsley, or even fresh dill to add herbal brightness to the filling.
  • Experiment with vegetables: Grated zucchini or sweet potato can replace the carrots for a new twist. Just make sure to squeeze out any excess moisture from these veggies before cooking.
  • Milk: This recipe is vegan, but if you don’t follow a vegan diet, then feel free to use regular dairy milk — 2%, Skim or whole would all work.

What to Serve with Whole Wheat Stuffed Flatbreads

These stuffed flatbreads are a light meal on their own, but the right accompaniments can make them part of a feast.

A fresh cucumber and tomato salad or a zesty tabbouleh would be the perfect counterbalance to the spiced filling. You could also add a dollop of hummus or baba ganoush for dipping, or even pair them with a comforting bowl of lentil soup if you’re craving something heartier.

For dessert, fresh figs drizzled with honey or a slice of baklava would tie everything together with a touch of sweetness.

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Stuffed pieces of whole wheat flatbread on a platter next to a tomato cucumber salad in a bowl with a spoon.
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Whole Wheat Flatbread Stuffed with Harissa Carrots and Lentils

Stuffed whole wheat flatbreads are a hearty, flavor-packed meal and they’re easier to make than you’d think! These warm, golden flatbreads are filled with a harissa-spiced lentil mixture, then pan-cooked until crisp and delicious. If using dried lentils, make sure to cook them first according to package instructions.
Course Dinner, Entree, Lunch
Cuisine Italian/Mediterranean
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 268.4kcal
Author Joy Manning

Ingredients

For the dough:

  • 1/4 cup plus 2 tablespoons warm water
  • 1/4 cup plant milk
  • 1 tsp active dry yeast
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 tsp salt

For the filling:

  • 1/4 cup cup chopped onion
  • 1/2 cup grated carrot
  • 1/4 cup fresh mint leaves, chopped
  • 2 garlic cloves, minced
  • 1 tbsp harissa
  • 1 cup cooked brown or green lentils or canned lentils, drained and rinsed
  • Extra virgin olive oil

Instructions

  • Make the dough. In a small mixing bowl, combine the water, plant milk, and yeast. Set aside while you mix the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and salt. Add the water mixture and knead in the bowl until a shaggy dough ball forms. Cover and set aside in a warm spot to rise while you make the filling. (About 30 minutes)
  • Cook the vegetables. Warm the olive oil in a 12-inch cast iron skillet set over medium-high heat. Cook the onion and carrot until softened and beginning to brown, about 5 to 8 minutes. Add the mint, garlic, and harissa paste and cook just until fragrant, another minute.
  • Make the lentil filling. Add the cooked lentils to the bowl of a food processor and process until a coarse paste has formed. It will resemble clumpy wet sand and hold together when you press a scoop of it in your hand. Add the cooked carrot mixture and pulse until slightly broken down and incorporated, about 5 pulses. Transfer the filling to a bowl. Use a spatula to roughly portion the mixture into four portions in the bowl.
  • Roll out the dough. Divide the flatbread dough into four equal pieces. On a generously floured surface, with a floured rolling pin, roll out the first portion into a rough oval about 12 to 13 inches long. Don’t worry about making a perfect shape.
  • Fill the flatbreads. Portion a quarter of the filling over about half of the dough oval, leaving a half-inch perimeter at the edge. Fold the empty half of the dough over, pressing down gently to seal around the edge. With a floured rolling pin, gently roll out until it’s about 8 inches across. Repeat with the remaining portions of dough and filling.
  • Cook the flatbreads. Wipe out the cast iron skillet, and let it preheat over medium-high heat. Brush one side of one stuffed flatbread lightly with olive oil, and place the oiled side down on the hot skillet. Cook until the bottom is well browned in spots, about 2 to 3 minutes. Brush the top side lightly with oil, flip, and cook on the second side, about another 2 to 3 minutes. Set aside on a cutting board, and repeat with the other 3 flatbreads.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, lentils, and harissa used in this recipe.
  • To make a shortcut version: Stuff the carrot-lentil filling into your favorite store-bought pita for an easier filled flatbread that’s almost as good.
  • How to Cook Lentils: This recipe calls for cooked lentils. You can buy them canned or dried. If cooking dried lentils add them to salted boiling water, and let them cook for about 15 minutes until soft. For more information, read this article on How to Cook Lentils. 

Nutrition

Calories: 268.4kcal | Carbohydrates: 54.5g | Protein: 11.5g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 210.6mg | Potassium: 406.9mg | Fiber: 8.3g | Sugar: 2.8g | Vitamin A: 2824.3IU | Vitamin C: 4.4mg | Calcium: 39.9mg | Iron: 4.2mg
A close up of packages of green lentils, red lentils and black lentils, each with a handful of the corresponding lentil type in front of it.

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The post Harissa-Spiced Lentil and Carrot Stuffed Flatbread appeared first on The Mediterranean Dish.

]]> https://www.themediterraneandish.com/lentil-stuffed-flatbread-recipe/feed/ 3 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Leads-02 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Method-01 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Method-03 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Method-04 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Method-05 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Method-06 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Method-07 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Method-08 TMD-Whole-Wheat-Stuffed-Flatbread-Med-Leads-01-Horizontal A closeup of vegetarian crab cakes on a serving platter with lemon wedges. One cake as a small dollop of tzatziki on it. mushroom shawarma in pita bread served with Mediterranean salad An overhead photo of 2 servings of vegan skillet spanakopita on plates with forks, the rest of the spanakopita in a skillet, bowls of dill, salt and pepper and a cloth napkin. White bean stew in a large pot with a ladle next to a cloth napkin and a bowl of chopped parsley. Stuffed pieces of whole wheat flatbread on a platter next to a tomato cucumber salad in a bowl with a spoon. A close up of packages of green lentils, red lentils and black lentils, each with a handful of the corresponding lentil type in front of it. Spicy Shrimp Couscous with Spanish Chorizo https://www.themediterraneandish.com/20-minute-spicy-couscous-recipe-shrimp-chorizo/ https://www.themediterraneandish.com/20-minute-spicy-couscous-recipe-shrimp-chorizo/#comments Fri, 28 Jun 2024 14:47:58 +0000 http://www.themediterraneandish.com/?p=7294 Shrimp couscous with Spanish chorizo, shrimp, and spicy jalapenos. Bold Spanish and Moroccan flavors in one easy one pot dinner!

The post Spicy Shrimp Couscous with Spanish Chorizo appeared first on The Mediterranean Dish.

]]> This spicy shrimp couscous with smoky, garlicky Spanish chorizo is a serious flavor party in under 30 minutes! A little bit Moroccan, a little bit Spanish, and all around delicious, the whole family will absolutely love this easy one pot dinner. 

A close up of a bowl of shrimp couscous.
Photo Credits: Suzy Karadsheh

My family calls this recipe, “jazzed up couscous” for a reason! It’s a fun twist inspired by traditional Moroccan Couscous and Spanish Chorizo Pasta, with quick cooking shrimp and bold Mediterranean flavor-makers to marry everything together. 

Pulling this one-pot wonder together is a healthy dose of onions and garlic, a little fresh jalapeno for a kick, and feel-good Mediterranean spices like turmeric, paprika and cumin. It’s smoky, spicy, savory, garlicky, comforting, and very satisfying but not too heavy. Use this vibrant recipe to spice up your dinner routine!

Table of Contents
  1. Spicy Shrimp Couscous Ingredients and Substitutions  
  2. Ingredient Spotlight
  3. How to Make Spicy Shrimp Couscous 
  4. What to Serve with Shrimp Couscous 
  5. More Couscous Recipes
  6. Spicy Couscous Recipe with Shrimp and Chorizo Recipe
Ingredients for shrimp couscous including shrimp, couscous, garlic, jalapenos, onion, chorizo, turmeric, paprika, and cumin.

Spicy Shrimp Couscous Ingredients and Substitutions  

This recipe celebrates bold North African and Spanish flavors, with simple ingredients that are easy to find at most any grocery store. You’ll need:

  • Spanish chorizo: Spanish chorizo is a pork sausage that’s heavily seasoned with smoked paprika, which gives it a boldly smoky flavor. Unlike Mexican chorizo, it’s dry-cured, so it only needs a quick crisp in a hot pan.
    • Note: If you use Mexican chorizo or fresh chorizo, just be sure to cook it through (160°F) before removing it from the pan.
  • Olive oil: I love our peppery Spanish Hojiblanca with this recipe, but any high quality extra virgin variety will work well. 
  • Onion and garlic bring their signature sweet and savory depth of flavor. I like the sweetness of yellow onion, but white onion or shallot work well too.
  • Jalapeño complements the spice of the chorizo, adding a fresh kick. If you’re worried about the dish being too spicy, cut back to 1 jalapeño and remove the seeds.
  • Spices: Turmeric, paprika, ground cumin add layers of earthy, warming, peppery flavor. Stock up at our spice shop.
  • Kosher salt enhances the flavor.
  • Shrimp: Use large shrimp or prawns. Frozen works, just be sure to defrost them first. For tips on sourcing, peeling and deveining shrimp, check out our guide to Buying And Cooking Shrimp.
  • Couscous: Use fine to medium-grain couscous (not pearl, more information below).
  • Parsley adds lifts the heaviness of the smoky chorizo and shrimp. The freshness is key–I wouldn’t substitute with dried herbs but cilantro or mint could work in its place. 
Bag of Kartago couscous from the Mediterranean Dish shop.
Tunisian Couscous from the Mediterranean Dish Shop.

Ingredient Spotlight

Couscous, pronounced “Koose Koose,” is one of North Africa’s most popular and most versatile ingredients. And although it looks like a grain, it’s technically a pasta made with semolina flour from crushed durum wheat (in other words it is not gluten-free). There are three main kinds of couscous:  

  • Pearl couscous: Thicker, named for its resemblance to small pearls.  
  • Lebanese couscous: A bit larger–about the size of peas.
  • Fine to medium couscous: Often labeled simply “couscous.” This is what I use in this recipe, as its small size and delicate feel lets the shrimp and chorizo do all the talking. 
  • TRY IT: Try the Tunisian couscous from our shop, made from the finest durum wheat.
An overhead photo of shrimp couscous in a pot with a wooden spoon.

How to Make Spicy Shrimp Couscous 

This easy recipe requires very little cooking: the shrimp takes just a few minutes, the chorizo is already cured, and the smaller-grain couscous just takes a 5-10 minute soak to cook through. Easy as that! It comes together quickly, so it’s best ot get all your ready before you start. Here are the steps:

  • Get ready. In a small pot over medium heat, bring 2 1/2 cups of water to a boil. Thinly slice 1 yellow onion. Finely chop 3 garlic cloves. Chop 2 jalapenos. Ready yourself 1 cup of chopped parsley leaves. Peel, devein, and rinse 1 1/2 pounds shrimp. Slice 6 ounces of Spanish chorizo into thin rounds.
  • Crisp the chorizo. Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
  • Sauté the onions. Turn the heat to medium. Add the onion, garlic, and jalapeño and stir briefly until the onions are translucent, about 4 minutes. 
  • Cook the shrimp. Add 1 1/4 teaspoon each of turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
  • Cook the couscous. Return the chorizo to the pot. Stir in 1 1/4 cup couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes. 
  • Serve. Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy! 
A close up overhead photo of shrimp couscous in a bowl.

What to Serve with Shrimp Couscous 

The beauty of a one-pot recipe like this spicy couscous is that you really don’t need to add much more to complete the meal. That said, I always like to add something bright to start with, like a big Three Bean Salad or Fattoush. If you’re making this for a big party, make a 2 pitchers: one with Red Sangria, one with Non-Alcoholic Sangria Mocktails.

More Couscous Recipes

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An overhead photo of shrimp couscous in a bowl. Next to the bowl is 3 jalapeno slices.
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Spicy Couscous Recipe with Shrimp and Chorizo

Easy, 20-minute spicy couscous recipe with shrimp and Spanish chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Course Entree
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 331.6kcal
Author Suzy Karadsheh

Ingredients

  • 2 1/2 cups water
  • Extra virgin olive oil
  • 6 ounces Spanish chorizo, sliced into thin rounds (see note)
  • 1 small yellow onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 jalapeños, chopped
  • 1 1/4 teaspoon ground turmeric
  • 1 1/4 teaspoon paprika
  • 1 1/4 teaspoon ground cumin
  • Kosher salt
  • 1 1/2 pounds large shrimp or prawns, peeled, deveined, and well-rinsed
  • 1 1/4 cup couscous (fine to medium)
  • 1 cup chopped fresh parsley leaves

Instructions

  • Get ready. In a small pot over medium heat, bring the water to a boil.
  • Crisp the chorizo. Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
  • Sauté the onions. Turn the heat to medium. Add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes.
  • Cook the shrimp. Add the turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
  • Cook the couscous. Return the chorizo to the pot. Stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes.
  • Serve. Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy!

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and paprika used in this recipe.
  • Make sure to use a dry-cured Spanish chorizo, sometimes labeled “hard” chorizo. If you’re working with fresh chorizo, be sure to cook it through (160°F) in step two.
  • Storage: Store leftovers covered in the fridge for up to 3 days. I prefer to enjoy leftovers at room temperature, though you can reheat gently if you’d like.

Nutrition

Calories: 331.6kcal | Carbohydrates: 31.7g | Protein: 32.7g | Fat: 7.7g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 200.3mg | Sodium: 151.6mg | Potassium: 486.4mg | Fiber: 2.9g | Sugar: 1.1g | Vitamin A: 1.205IU | Vitamin C: 20.8mg | Calcium: 111.1mg | Iron: 2.8mg
Bag of Kartago couscous from the Mediterranean Dish shop.

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Meticulously crafted using traditional methods passed down through generations, this Tunisian couscous is made from the finest durum wheat semolina flour.

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*This post first appeared on The Mediterranean Dish in February 2016 and has recently been updated with new media and information for readers’ benefit. 

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]]> https://www.themediterraneandish.com/20-minute-spicy-couscous-recipe-shrimp-chorizo/feed/ 80 spicy-couscous-REDO-6 spicy-couscous-REDO-1 Kartago-couscous-1 spicy-couscous-REDO-4 spicy-couscous-REDO-7 Tuna Couscous Salad Recipe | The Mediterranean Dish. Canned tuna takes on an Italian twist with kindey beans, fresh veggies, capers and more! Add heat and ready couscous pilaf from @wildgardenfoods for an easy weeknight dinner! See the full recipe on TheMediterraneanDish.com Mediterranean pearl couscous salad served in large bowl roasted vegetables on a bed of couscous served on a plate. Overhead view of chicken and couscous An overhead photo of shrimp couscous in a bowl. Next to the bowl is 3 jalapeno slices. Bag of Kartago couscous from the Mediterranean Dish shop.