One Pan Moroccan-Spiced Salmon Salad

Ingredients:

• 6 oz. salmon fillet
• 5 tsp. extra virgin olive oil
• Moroccan spice blend (1/8 tsp. each of cumin, ginger, cinnamon, coriander, cayenne, ground cloves, turmeric and allspice)
• ½ cup cucumbers, sliced (or about 6 slices)
• ½ cup grape tomatoes, sliced (or about 12 small tomatoes)
• 2 Tbsp. onions
  
• 2 tbsp. mixed greens
• 4 walnut halves
• 2 tsp. balsamic vinegar

Makes 2 Servings

1. Preheat the oven to 350° F. Brush salmon front and back with a teaspoon of olive oil (half of a teaspoon per three ounces of salmon filet). Combine your spices, mix and brush salmon lightly with spice blend. You can store any excess spices in an airtight container for future use or cook additional salmon filets if desired.
2. Place salmon on a baking sheet or glass baking dish and cook for about 20 minutes or until salmon is cooked through.
3. While salmon is cooking, gather remaining ingredients and slice cucumbers, tomatoes and onions.
4. Place one cup of lettuce, a quarter of a cup of sliced cucumber (or about three slices), a quarter of a cup of sliced grape tomatoes (or about six small tomatoes), one tablespoon of sliced onion and two walnut halves in each salad bowl. Toss with two teaspoons of extra virgin olive oil and one teaspoon of balsamic vinegar. 
5. Remove salmon from oven, place on top of salad bowl and enjoy!

WW POINTS VALUE: 7 pts. 

Note: This recipe appears on www.southbeachdiet.com. This is a very filling and flavorful meal to enjoy for lunch or dinner. Moroccan flavors are spicy and can help you will with your health. Salmon is also good for you with omega-3 fats and is heart healthy. The salad  is flavorful and crunchy and will fill you up as well. You can also grill the salmon and the meal will be just as tasty. 

Quick Turkey Tagine

Ingredients:

• scant 1 1/2 cups boiling water
• 1 cup whole wheat couscous
• 2 tsp. extra-virgin olive oil
• 2 garlic cloves, slivered
• 1 tsp. ground coriander
• 1 tsp. ground ginger
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups lower-sodium chicken broth
• 2 cups frozen butternut squash chunks (thawed)
• 1/3 cup sun-dried tomato halves (not oil packed), thinly sliced
• 1.4 cup pitted prunes, coarsely chopped
• 1 1/2 lbs. boneless, skinless turkey breasts, cut into 1-inch chunks
• 1/3 cup cilantro leaves, chopped

Makes 4 (1½-cup) Servings

1. Pour the boiling water over the couscous, stir, cover, and let steam for 7 minutes. Uncover and fluff the couscous with a fork.
2. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic, coriander, ginger, salt, and pepper. Cook for 1 minute. Add the broth and bring to a boil. Add the squash, sun-dried tomatoes, and prunes. Cook for 5 minutes for the flavors to develop.
3. Add the turkey, reduce the heat to a simmer, and cook until the turkey is cooked through and still juicy, about 4 minutes.
4. Stir the cilantro into the turkey mixture and serve warm over the couscous.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. You can have your fast food and eat it too. This fast food can also be good for you and has more sophisticated flavors than the fast food you would order out. Tagine is a Moroccan dish that is usually cooked as a stew, often containing fruit. You can have this elegant meal any night of the week and people will love this dish. It's a different kind of dish that will fill you up. If you're having trouble getting your kids to eat fruits and vegetables, serve them this dish and everyone will be happy.

Moroccan Couscous

Ingredients:

• 1/2 cup whole-wheat couscous
• 1 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• pinch cayenne
• 1 tomato, chopped
• 1/3 cup minced red onion
• 1 tbsp. extra-virgin olive oil
• 2 tsp. fresh lemon juice
• 3 tbsp. fresh parsley

Makes 4 (1/2-cup) Servings

1. Prepare couscous according to package directions.
2. In a small bowl, combine cumin, paprika, cinnamon, salt, pepper, and cayenne.
3. Fluff cooked couscous with a fork. Add cumin mixture, tomato, onion, oil and lemon juice; stir to combine. Divide among 4 plates, sprinkle with parsley, and serve warm.

WW POINTS VALUE:  2 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Don't be intimidated by this side dish. It may not look pretty but it taste delicious. This side dish is packed with heat and flavor and leave a nice aftertaste in your mouth. Plus, it smells good too. The spices give the couscous heat and the lemon juice cools it off. Serve this couscous with any protein and your meal will be deliciously filling.

 

Moroccan Chicken Kebabs

Ingredients:

• 1 tbsp. lemon juice
• 2 tsp. grated  peeled fresh ginger
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. ground cinnamon
• pinch of cayenne
• 1 1 /2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 small zucchini, cut into 12 (1 1/2-inch) pieces
• 8 cherry tomatoes
• 1/2 tsp. salt
• freshly ground black pepper

Makes 4 Servings

1. Combine the lemon juice, ginger, cumin, coriander, cinnamon, and cayenne in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 1 hour or up to 4 hours.
2. Spray a broiler rack with extra-virgin olive oil spray; preheat the broiler. Alternately thread the chicken and vegetables onto 4 (8-inch) metal skewers; sprinkle both sides evenly with the salt and pepper and spray with extra-virgin olive oil nonstick spray. Broil the kebabs 4 inches from the heat, turning occasionally, until the chicken is cooked through and browned, 10-12 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish takes on a new take on kebabs. They're full of heat and flavorful spices and will quickly fill you up. They are also succulent and juicy. I highly recommend serving a side of couscous for an authentic Moroccan flare and it will look and taste elegant.

Moroccan Cabbage and Carrot Slaw

Ingredients:

• 1/2 cup mayonnaise
• 2 tbsp fresh lemon juice
• 2 scallions, thinly sliced
• 2 tsp granular sugar substitute
• 1 tsp ground cumin
• 1 (1-to 1 1/2-lb) head green cabbage shredded (4-5 cups)
• 3 medium carrots, shredded
• salt
• freshly ground black pepper

Makes 8 (3/4-cup) Servings

Whisk together mayonnaise, lemon juice, scallions, sugar substitute and cumin in a large mixing bowl. Add cabbage and carrots and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. The folks at South Beach have done it again with a delicious and colorful salad. I needed a side dish to accompany my Baked Sea Bass Chermoula and this was perfect. It was cool and colorful and filled with tang and spice. Plus, this slaw is great for the summer when you don't want to cook in a heat wave. This was my thrid time making slaw from scratch and I'm now 3 for 3. I will say that the slaws from South Beach are way better than the packaged slaws you find at the grocery store. 

Baked Sea Bass with Chermoula

Ingredients:

• 1 bunch cilantro, leaves and stem intact
• 4 garlic cloves, peeled
• 2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 (6-ounce) sea bass fillets
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 450 F.
2. Chop cilantro, garlic, cumin, red pepper flakes and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice.
3. Season both sides of the fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12-15 minutes. Serve hot.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chermoula is a marinade that is often used in Algerian, Moroccan and Tunisian cooking. It is usually used flavor fish and other seafood but it can be used in chicken, beef, lamb and vegetables. I have to say Chermoula was an interesting flavor on this fish. It was hot and soothing at the same time. The heat from the cumin and red pepper flakes and the soothing aromas of lemon juice and olive oil give this dish the exotic taste. If sea bass is unavailable, use the marinade on salmon, arctic char, monkfish, halibut or cod. You can also use parsley in place of the cilantro or a mixture of both. I highly recommend serving Moroccan Cabbage and Carrot Slaw as a side dish for an authentic Moroccan dinner. 

Quick Chicken Tagine

Ingredients:

• 2 garlic cloves
• 2 (3-inch) pieces lemon zest
• 3 tbsp chopped fresh parsley, plus leaves for garnish
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium onion, chopped
• 1 (14-oz) can no-salt-added diced tomatoes, with juices
• 3 tbsp fresh lemon juice
• 2 medium zucchini, cut into 1/2-inch cubes
• 20 pitted medium green olives, halved
• Pinch of salt

Makes 4 (1 1/2-cups)

1. On a cutting board, finely chop 1 clove of the garlic together with 1 piece of lemon zest and 1 tablespoon of the parsley to make a rough paste; transfer to a small bowl and set aside. Mince remaining garlic clove and place in another small bowl; mix in coriander, cumin, cinnamon and pepper.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3-4 minutes. Transfer chicken to a plate.
3. Reduce the heat under the skillet to medium and add onion and spice mixture; Cook, stirring occasionally, until onion is softened and spices are aromatic, 2-3 minutes. Add tomatoes and their juices and lemon juice, scraping up any brown bits clinging to the skillet; bring to a simmer. Return chicken pieces and their juices to the skillet and cook for 5 minutes. Add zucchini, olives, remaining lemon zest and remaining 2 tbsp parsley; stir gently to combine. Reduce the heat to low,cover, and cook until chicken is cooked through, 10 minutes more. Lightly season with salt and pepper. Divide tagine among 4 bowls, top with reserved parsley paste, and garnish with parsley leaves.

WW POINTS VALUE: 6 PTS

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It was time for a chicken dish and I wanted to cook something new and the photo in the cookbook looked so delicious I had to try it plus I saw Iron Chef Cat Cora make Lamb Tagine on Iron Chef America. Tagine is a Moroccan stew made with meat or poultry, vegetables, olives and preserved lemon. This dish can be made in under and hour the is smells heavenly when you're cooking it. Tagine is also a spicy dish but a different kind of spicy with the aromatic mixture of coriander, cumin and cinnamon. This is also a very filling dish with the chicken and vegetables. If you don't like olives, you can omit them if you want and it will still be delicious. You could also use turkey or lamb in place of the chicken if you'd like. This dish was so spicy and aromatic it took me back to Morocco it was that good.