Best Moroccan Burritos With Tahini Herb Sauce Recipes

TAHINI HERB DRIZZLE

Tahini Herb Drizzle image

Provided by Geoffrey Zakarian

Time 5m

Yield about 1/2 cup

Number Of Ingredients 6

Ingredients

1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons minced fresh parsley
1 teaspoon honey
Kosher salt and freshly cracked black pepper

Steps:

In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

MOROCCAN ROASTED VEG WITH TAHINI DRESSING

Moroccan roasted veg with tahini dressing image

Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 11

Ingredients

2 courgettes , cut into chunks
3 red peppers , deseeded and cut into chunks
1 large aubergine , cut into chunks
8 spring onions , cut into 2cm lengths
2 tbsp olive oil
2 tbsp harissa
2 tbsp tahini paste
juice 1 lemon
4 tbsp Greek yogurt
small bunch mint , roughly chopped
couscous and pitta bread , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.

Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

MOROCCAN HALIBUT AND CARROTS

Moroccan Halibut and Carrots image

Cinnamon, cayenne, and mint give this healthful main course some exotic North African flavor.

Provided by Bon Appétit Test Kitchen

Time 25m

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

2 5-ounce 1-inch-thick halibut fillets
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) cayenne pepper
2 tablespoons (1/4 stick) butter, divided
1 cup 1/4 x 1/4 x 2 1/2-inch sticks peeled carrots (cut from 2 large)
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon peel
2 tablespoons thinly sliced fresh mint

Steps:

Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining 1 tablespoon butter, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve. 30-minute dinner