Hi y’all! What a gorgeous weekend we had in Atlanta!! Riche and I were able to get outside and enjoy some of our favorite activities including running a 5k and then a bonus treat of Barre3 in the park under the beautiful sun. We couldn’t have asked for a better weekend. Except for maybe trying some yummy new recipes! The biggest hit and standout from the weekend was a recipe I prepared for our weekly Sunday Family Dinner… Spicy Moroccan Bowls. This Hungry Southern Belle took her family on a trip to Morocco with a fabulous Barre3 recipe. While the recipe was originally intended to be a vegetarian dish, I took a little liberty in adding an additional protein (grilled boneless/skinless chicken thighs) to enhance the overall dish and give us a little extra protein after all the calories we burned over the weekend. Both versions were DELICIOUS!!!! As my Dad said, this dish is a keeper! Enjoy!
(Recipe courtesy of Barre3.com and Chef Katie Kahn)
2 cups cooked quinoa, brown rice, or whole-wheat couscous (I used a basmati brown rice/quinoa blend)
3 tsp. olive oil
1 medium yellow onion, sliced into thin rounds and halved
1 Tbs. garlic, minced
1/2 tsp. ground coriander
1 tsp. cinnamon
1 tsp. paprika
1 tsp. cumin
1 tsp. ginger, ground
Pinch of red pepper flakes, crushed
1/2 tsp. salt
1 1/3 cup vegetable or chicken broth
1/4 cup raisins
1 14.5-oz. can tomatoes, diced with juices
1 15-oz can chickpeas, rinsed and drained
Zest of one lemon
Juice of half of lemon
1/4 cup almond meal
Chopped almonds for garnish
Parsley for garnish
- In a medium saucepan over medium heat, heat olive oil. Add yellow onion and sauté for about 5 minutes or until soft.
- Meanwhile, prepare grain of choice in a separate saucepan.
- Add garlic to the onion and continue cooking and stirring for an additional minute. Then add the spices and cook for one minute.
- Add the broth, raisins, tomatoes, and chickpeas. At this point you’ll need to bring mixture to a boil to heat through.
- Add lemon zest and juice and simmer for about 10 minutes. Stir in almond meal and allow to cook for another 1-2 minutes.
- Serve over quinoa, brown rice, or the more traditional option, whole wheat couscous. Top with chopped almonds and parsley.