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Soup

Pumpkin Soup with Ginger and Cumin

Velvety North African-inspired pumpkin soup with warming ginger, cumin, and a swirl of yogurt, perfect for a light and comforting start

vegetariangluten-freelightcomfort-food

Ingredients

How to Make

Heat 40ml olive oil in a large heavy-bottomed pot over medium heat for 2 minutes until shimmering.
Add 150g diced onion and sauté for 5 minutes until softened and translucent, stirring occasionally.
Add 15g minced garlic, 20g minced ginger, and 2 tsp ground cumin, then cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add 800g cubed pumpkin and stir to coat with the aromatic mixture, cooking for 2 minutes.
Pour in 1L vegetable broth, add 1.5 tsp sea salt and 0.5 tsp black pepper, then bring to a boil over high heat.
Reduce heat to medium-low, cover partially, and simmer for 20-25 minutes until pumpkin is completely tender when pierced with a fork.
Remove from heat and use an immersion blender to puree the soup until completely smooth and velvety, about 2 minutes, or transfer to a standing blender in batches.
Taste and adjust seasoning if needed, then ladle into bowls and top each serving with a swirl of yogurt (20g per bowl) and fresh cilantro.

Serving: 350g

🥘

Main Course

Tender chicken thighs marinated in aromatic North African chermoula sauce with fresh herbs, cumin, paprika, and lemon, then grilled to perfection

gluten-freedairy-freeprotein-richtraditional

Ingredients

How to Make

In a food processor, combine 40g cilantro, 40g parsley, 20g minced garlic, 2 tsp cumin, 1.5 tsp paprika, 0.5 tsp cayenne, 2 tsp salt, 1 tsp black pepper, 60ml lemon juice, and 80ml olive oil, then pulse for 30-45 seconds until you have a chunky herb paste (chermoula).
Place 800g chicken thighs in a large bowl or resealable bag, pour the chermoula marinade over the chicken, and massage thoroughly to coat every piece evenly.
Cover and refrigerate for at least 2 hours or up to 8 hours, turning occasionally to ensure even marination.
Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature for even grilling.
Preheat a grill or grill pan over medium-high heat (about 200°C) for 5 minutes until very hot.
Remove chicken from marinade, letting excess drip off but keeping a thin coating of herbs on the meat.
Place chicken thighs on the hot grill and cook for 6-7 minutes on the first side without moving, until you see nice char marks and the chicken releases easily from the grill.
Flip the chicken and grill for another 6-7 minutes on the second side until the internal temperature reaches 75°C and juices run clear.
Remove from heat, tent loosely with foil, and let rest for 5 minutes before serving with fresh lemon wedges.

Serving: 220g

🥗

Salad

Refreshing North African carrot salad with sweet orange segments, toasted cumin, fresh mint, and a hint of orange blossom water

vegetarianvegangluten-freedairy-freelight

Ingredients

How to Make

Toast 1 tsp cumin seeds in a small dry pan over medium heat for 2-3 minutes, shaking frequently, until fragrant and slightly darkened, then remove from heat and let cool.
In a small bowl, whisk together 30ml lemon juice, 45ml olive oil, 15ml honey, 1 tsp orange blossom water, 0.75 tsp salt, and 0.25 tsp cinnamon until the honey is fully dissolved and the dressing is emulsified.
Crush the toasted cumin seeds lightly using a mortar and pestle or the back of a spoon, then add to the dressing and mix well.
Place 500g grated carrots in a large serving bowl and pour the dressing over them, tossing thoroughly to coat every strand.
Add 200g orange segments and gently fold them into the carrots, being careful not to break the orange pieces.
Let the salad rest at room temperature for 15 minutes to allow the flavors to meld and the carrots to soften slightly.
Just before serving, sprinkle 15g chopped fresh mint over the top and give one final gentle toss.
Taste and adjust seasoning if needed, adding more lemon juice for acidity or honey for sweetness.

Serving: 180g

🍚

Side Dish

Fluffy North African couscous studded with toasted pistachios, sweet dried apricots, fresh herbs, and aromatic spices

vegetariantraditional

Ingredients

How to Make

Toast 60g chopped pistachios in a dry pan over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden, then set aside.
Heat 30ml olive oil and 40g butter in a medium saucepan over medium heat until the butter is melted and foaming, about 2 minutes.
Add 60g finely diced shallots and sauté for 3-4 minutes until softened and translucent, stirring occasionally.
Add 1 tsp ground coriander and stir for 30 seconds until fragrant.
Pour in 400ml hot vegetable broth, add 1 tsp salt and 0.5 tsp black pepper, and bring to a vigorous boil over high heat.
Remove from heat immediately, stir in 300g dry couscous and 80g diced dried apricots, then cover tightly with a lid or foil.
Let stand undisturbed for 8-10 minutes to allow the couscous to absorb all the liquid and steam until tender.
Remove the lid and fluff the couscous gently with a fork, breaking up any clumps and aerating the grains.
Fold in the toasted pistachios, 20g chopped parsley, and 10g chopped mint, mixing gently to distribute evenly.
Taste and adjust seasoning if needed, then transfer to a serving platter and serve warm.

Serving: 200g

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