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Cricket Azima is a dynamic young professional chef who specializes in cooking for and with children.
She is the founder of The Creative Kitchen, based in New York City. |
Cooking with your kids can be fun and educational. Let Cricket take you and your kids on a tour of world cuisine. Each article contains information on food-related culture and a corresponding recipe that’s been tailored to kids' tastes. |
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Food Hopping Destination: Morocco
A delicious recipe—and fun facts about the North African country it comes from—to share with your child.
By Cricket Azima |
 Located in North Africa, Morocco is separated from Spain by the Strait of Gibraltar and is bordered by Algeria and the western Sahara.
- Traditional Moroccan cuisine includes eggplant, beans, tomatoes, and lamb—and many spices such as cinnamon, turmeric, and saffron.
- Arabic is the official language of Morocco, but French is widely spoken. The French ruled the country for 27 years, with Morocco gaining its independence in 1956.
- Food in Arabic = akl (rhymes with tackle)
- Food in French = nourriture (pronounced noo-e-toor)
- The country sits on the Atlantic Ocean and the Mediterranean Sea
- Morocco’s subtropical climate supports mainly citrus fruits, including lemons and oranges.
- Traditionally, mint tea is served at the end of meals (mint helps digestion).
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| Although couscous is often served with a warm stew (called tagine), this cold salad is refreshing, bursting with natural flavors and speckled with sweet ingredients that have real kid appeal.
INGREDIENTS:
1 small sweet potato
2 cups chicken or vegetable broth
1 cup couscous, uncooked
1 large carrot
1 medium tomato
1 small red bell pepper
1 small zucchini
1/2 seedless cucumber (also known as Hothouse or English)
3/4 cup garbanzo beans, drained and rinsed
1/2 cup raisins
10-15 fresh mint leaves
2 Tbsp. olive oil, or to taste
1/4 cup fresh lemon juice
2 tsp. ground ginger
2 tsp. ground cinnamon
salt and pepper, to taste
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METHOD:
PARENT: Cook sweet potato (in over or microwave, boil, or another method of choice) and allow to cool. This step may be done in advance and sweet potato can be kept in the refrigerator until ready to prepare recipe.
PARENT: In a medium saucepan, boil broth, add couscous, stir, and cover. Turn off heat and allow to rest for 10 minutes. Fluff with fork and transfer to large mixing bowl.
PARENT & CHILD: Carefully peel and dice or shred carrot and place in a bowl with couscous.
PARENT & CHILD: Peel and dice cooked sweet potato and add to bowl. If age appropriate, with supervision, child can use plastic knife to cut.
CHILD: Wash tomato, bell pepper, zucchini, and cucumber.
PARENT: Cut vegetables into smaller pieces, such as slices, to make them manageable for child to cut.
PARENT & CHILD: Cut vegetables into small squares and add to bowl.
CHILD: Measure and add garbanzo beans and raisins to bowl. Stir to combine.
CHILD: Use fingers to tear mint leaves into small pieces and add to bowl.
PARENT & CHILD: In a small bowl, combine oil, lemon juice, and spice. Add to couscous and mix well. Adjust salt and pepper to taste.
Serves 6
NUTRITION FACTS:
Per Serving: Calories 190, fat 5g, protein 4g, carbohydrates 34g, dietary fiber 4g
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