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moroccan casserole

(1 rating)
SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

Slightly adapted from the cookbook "EatingWell One Pot Meals." It is similar to a traditional dish I was served once & loved...but that one had olives and sausage (with the unusual ingredient of raisins, like this recipe.) I've kept my eye out for a similar recipe ever since, and this one is close. Very nicely spiced...not too heavy, but lots of flavor! Also delicious and healthy, not too hard to make. I think I prefer the pork, but the ground turkey version is very tasty, too. :)

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For moroccan casserole

  • SPICE MIX:
  • 1 tsp
    salt
  • 1/2 tsp
    ground cumin
  • 3/4 tsp
    ground coriander (the ground seed, not leaf)
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    chili powder
  • 1/4 tsp
    ground pepper
  • 1/4 tsp
    ground turmeric
  • 1/8 tsp
    ground cinnamon
  • pinch
    of ground cloves (i substitute 1/4 tsp. chinese 5 spice)
  • IN BOWL WITH 1 TEASPOON SPICE MIX:
  • 1 lb
    boneless pork loin chops, or pork tenderloin, trimmed and cut into 1-inch cubes (chicken breast works o.k., too)
  • OR
  • **check out ground turkey and frying pan option in notes at bottom of directions
  • IN GREASED 9" X 13" PAN WITH REST OF SPICE MIX:
  • 1 c
    water
  • the
    zest of one lemon
  • 1/4 c
    lemon juice
  • 3/4 c
    bulgur wheat, uncooked *(see note)
  • 1 can
    (15 oz.) chickpeas, rinsed
  • 1 md
    onion, finely chopped
  • 1/2 c
    raisins
  • 1/2 c
    chopped roasted red peppers, rinsed (or i do mine fresh, roasted on high in a pan)
  • FOR GARNISH (OPTIONAL)
  • 1/4 c
    chopped fresh mint (i didn't have, & still delicious)

How To Make moroccan casserole

  • 1
    Preheat oven to 375 degrees F. Coat a 9" x 13" baking dish with cooking spray or olive oil.
  • 2
    Combine spice mix. Transfer 1 tsp. of the mix to a bowl with the pork. Toss to coat pork & set aside.
  • 3
    Add rest of the ingredients to the remaining spice mix, and spread evenly into the baking dish. Cover with foil & bake 15 min.
  • 4
    Remove from oven, carefully uncover and nestle the spiced pork into the bulgur mixture. Cover again and continue baking until most of the liquid is absorbed and the pork is just cooked through, 25-30 minutes more. Let stand, covered, for 5 minutes before serving. Sprinkle with mint, if desired.
  • 5
    * Note: Do not confuse Bulgur with cracked wheat. Bulgur has been parboiled before being ground, and cooks more quickly than cracked wheat. Look for it in the natural food section, near other grains.
  • 6
    ** For ground turkey & frying pan version: Use a large onion instead of medium, and mix 1/4 of the chopped onion in with 1 pound ground turkey, plus some salt, and other seasonings if you desire (I used fresh thyme.) Roll into balls, sprinkle with 1 tsp. spice mixture. Prepare rest as usual, except cook in a very large frying pan, adding water as needed. Nestle meat balls among the rest of the ingredients, and cook until meatballs are cooked through, being careful not to burn the bottom (stir and add water as needed.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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