Ethnic Foods for Lifestyle Change: Moroccan Cuisine
Ethnic foods can offer different condiments and spicing methods that can really perk up a monotonous week's meals without adding a lot of sugar, fat, or carbohydrates. Moroccan cuisine is one such ethnic food. The roots of Moroccan cuisine date back to the middle ages and before, when the sultans of Persia had a taste for finer foods, particularly sweet and sour combinations and rich spices. Moroccan cuisine integrates fruit with their proteins, offering slowly cooked stews that feature raisins and apricots alongside chicken, beef, or lamb.
In addition, couscous is often served as a side. Couscous is a small pasta made from semolina flour. If one chooses whole grain couscous, it adds the recommended servings of whole grain, while keeping fat low and 1 cup of couscous adds 6g of protein to a diet. It has less calories per serving than white rice or even quinoa, and is very simple and quick to cook. Preparation of couscous only involves adding boiling water and allowing it to sit for 5 minutes, and then fluffing with a fork. Couscous can be prepared with fruit, nuts, and vegetables in a wide array of styles and choices.
Seasoning mixtures include many different things, including Ras el Hanout and Chermoula. Ras al Hanout is essentially a Moroccan seasoning salt, although salt need not be a component. As varied as such a blend can be, it is essentially composed of pepper, ginger, cumin, coriander, cayenne, allspice, and cloves, and can be added to soups, stews, burgers, and meat before grilling for an incredibly tasty dish. Chermoula is a marinade, and can make fish dishes both easy to prepare and heavenly to eat. It is composed of cloves, cumin, paprika, chili powder, lemon juice, cilantro, and olive oil. Fish is marinated in chermoula and then grilled, pan-seared, or broiled. Try out some Moroccan cuisine for a delicious, easy-to-prepare low-fat experience.
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