Aubergines are wonderful roasted, serve with couscous and topped ... Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.

The whole idea of this is to roast whatever vegetables you have in your fridge (what I’ve used below is just an example) with some Moroccan spices, and then toss with whatever cooked grain (e.g ...

Maakouda - Moroccan style vegetable pie. Also known as maakoud. In this recipe I used cauliflower, sweet potatoes and carrots ...

Take your pick: the smoky, spiced kick of Moroccan roasted vegetables with bulgur wheat; the hearty goodness of tofu, spinach and bean soup; or the vibrant crunch of crispy tofu and cavolo nero ...