Krpice sa zeljem (Moroccan Style)

Ingredients

While the original Croatian dish uses traditional pasta and cabbage, the Moroccan adaptation incorporates Moroccan spices and flavors to elevate the dish. We have replaced some of the ingredients with Moroccan staples such as cumin, coriander, and preserved lemons to infuse the dish with the vibrant flavors of Moroccan cuisine. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250g (8.8 oz) Moroccan couscous 250g (8.8 oz) Moroccan couscous
• 1 small cabbage, shredded 1 small cabbage, shredded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 preserved lemon, finely chopped 1 preserved lemon, finely chopped
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 5g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Cook the Moroccan couscous according to the package instructions. Set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent.
4. 4.
   Add the shredded cabbage to the pan and cook until it wilts, about 5-7 minutes.
5. 5.
   Sprinkle the ground cumin, ground coriander, and paprika over the cabbage. Stir well to coat the cabbage evenly with the spices.
6. 6.
   Add the preserved lemon to the pan and mix it with the cabbage.
7. 7.
   Season with salt and pepper to taste. Adjust the seasoning according to your preference.
8. 8.
   Add the cooked Moroccan couscous to the pan and mix well with the cabbage and spices.
9. 9.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
10. 10.
    Serve the Moroccan-style Krpice sa zeljem garnished with fresh cilantro.

Treat your ingredients with care...

• Moroccan couscous — Follow the package instructions for cooking the couscous. Fluff it with a fork after cooking to prevent clumping.
• Preserved lemon — Rinse the preserved lemon before using to remove excess saltiness. Finely chop the lemon, discarding the seeds, and use both the peel and pulp for a tangy flavor.

Tips & Tricks

• For added flavor, you can toast the Moroccan couscous before cooking it according to the package instructions.
• If preserved lemons are not available, you can substitute with fresh lemon zest and juice for a similar tangy flavor.
• Feel free to add other Moroccan spices such as turmeric or cinnamon to customize the flavor profile of the dish.
• Serve the Moroccan-style Krpice sa zeljem with a dollop of Greek yogurt or a sprinkle of feta cheese for a creamy touch.
• Leftovers can be enjoyed cold as a refreshing salad the next day.

Serving advice

Serve the Moroccan-style Krpice sa zeljem as a main dish accompanied by a fresh green salad and warm Moroccan bread.

Presentation advice

Garnish the dish with a sprig of fresh cilantro and a drizzle of olive oil for an appetizing presentation.