Moroccan-inspired Bibimbap

Ingredients

While the original Bibimbap is traditionally made with Korean ingredients such as gochujang and kimchi, this Moroccan adaptation incorporates the aromatic spices and ingredients commonly found in Moroccan cuisine. The flavors of cumin, coriander, cinnamon, and saffron take center stage, adding a delightful twist to the dish. Additionally, we will be using Moroccan vegetables and herbs to enhance the overall Moroccan experience. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) cooked couscous 2 cups (470ml) cooked couscous
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 cup (150g) cooked chickpeas 1 cup (150g) cooked chickpeas
• 1 cup (150g) cooked lentils 1 cup (150g) cooked lentils
• 1 cup (150g) cooked peas 1 cup (150g) cooked peas
• 1 cup (150g) cooked green beans 1 cup (150g) cooked green beans
• 1 cup (150g) cooked spinach 1 cup (150g) cooked spinach
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the ground cumin, ground coriander, ground cinnamon, and saffron threads to the skillet. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the julienned carrot, sliced red bell pepper, and sliced zucchini to the skillet. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
4. 4.
   Stir in the cooked chickpeas, lentils, peas, green beans, and spinach. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to heat through.
5. 5.
   Divide the cooked couscous among serving bowls. Top with the Moroccan vegetable mixture.
6. 6.
   Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Couscous — Fluff the cooked couscous with a fork before using to ensure a light and fluffy texture.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish. This will help release their vibrant color and aroma.
• Fresh cilantro — Add the chopped cilantro just before serving to preserve its fresh flavor and aroma.

Tips & Tricks

• For an extra burst of flavor, toast the ground cumin, ground coriander, and ground cinnamon in a dry skillet for a minute before adding them to the dish.
• Feel free to customize your Moroccan-inspired Bibimbap by adding other vegetables such as roasted eggplant or steamed cauliflower.
• If you prefer a spicier version, sprinkle some harissa or chili flakes on top before serving.
• Experiment with different herbs like mint or parsley for added freshness.
• Serve the Bibimbap with a side of Moroccan flatbread or pita bread for a complete meal.

Serving advice

Serve the Moroccan-inspired Bibimbap hot, allowing the flavors to meld together. Squeeze fresh lemon juice over the dish just before eating to add a tangy brightness.

Presentation advice

To create an appealing presentation, arrange the colorful Moroccan vegetables on top of the couscous in an organized manner. Garnish with a sprinkle of fresh cilantro for a pop of green.