Recipe: A Summer Moroccan Meal - Eggplant Fritters, Spice-Rubbed Chicken Breast, Couscous Salad, Marinated Carrot Salad, Roasted Red Bell Pepper, Macaroons, Mint Tea

Summer is coming soon and you will have a lot of BBQ's and other activities involving food in your patio. Here is a good option with a solid theme and quite simple ingredients and recipes. Do not forget to offer some Moroccan music in the background. Buen Provecho!

A SUMMER MOROCCAN MEAL 
Moroccan Eggplant Fritters
Grilled Spice-Rubbed Chicken Breast
Couscous Salad with Almonds, Raisins, 
Orange Zest and Saffroned Onions
Marinated Carrot Salad
Roasted Red Bell Pepper
Ghoriba with Almonds (Macaroons)
Mint Tea 
MOROCCAN EGGPLANT FRITTER
Makes 12 fritters 

These are lovely to snack on with a glass of wine. 

1 large eggplants, peeled, cut into 2 inch pieces  
2 large eggs  
2 cups dry breadcrumbs  
1 cup coarsely chopped cilantro  
1/2 cup sultana raisins  
1/2 cup Greek yogurt  
3 cloves garlic, minced  
1/2 jalapeno chili, minced  
2 teaspoons tomato paste  
1 teaspoon hot paprika  
1 teaspoon ground cumin  
1/2 teaspoon curry  
1/2 teaspoon ground coriander  
1/2 teaspoon salt  
1/4 teaspoon ground ginger  
1 pinch ground cardamom  
1 cup all-purpose flour  
2 eggs, beaten to blend  

Microwave eggplant until tender. Transfer to processor and puree. 

Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to, and including cardamom (mixture will be very soft). 

Place 1 rounded tablespoonful of mixture into flour and turn to coat. Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat. Flatten between palms of hands forming 3 inch oval patties. Transfer to baking sheet. Repeat, using up all of eggplant mixture. 

Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot. Add patties and cook until golden-brown, about 3 minutes per side. 

Transfer to paper towels to drain (may be prepared 2 hours ahead, let stand at room temperature.) Serve hot or at room temperature.

GRILLED SPICE RUBBED CHICKEN BREAST
Source: Chef David Walzog

3 each boneless chicken breast (split in half, skin on) 
corn oil, as needed 
1 tbsp. ground coriander 
1 tbsp. ground cumin 
1 tbsp. ground fennel seeds 
1 tbsp. Spanish paprika 
2 tsp. garlic powder 
1 tbsp. black pepper 
1 tbsp. kosher salt 

Mix all of the ground spiced well in a small bowl and place onto a large plate.

Dredge the chicken in corn oil and then into the dry spices.

Grill over medium high heat until golden brown.

Monitor the cooking and if the exterior becomes brown to quickly move the chicken breasts off to a cooler section of the grill.

COUSCOUS SALAD WITH ALMONDS, RAISINS, ORANGE ZEST AND SAFFRONED ONIONS 
Servings: 8; serving Size: 3/4 cup salad 

1 cup raisins
1/4 teaspoon crushed saffron threads with 1/8 cup water
2 tablespoons olive oil
1 medium onion, diced
grated zest of 1 orange
2 cups instant couscous
1 cup water
1 cup orange juice
1 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon salt
1 cup toasted, slivered almonds
lemon juice to taste
chopped parsley

Put the raisins in a small saucepan, cover with water and bring to a simmer. Set aside to plump. 

In a small saucepan combine the crushed saffron filaments and water and bring to a simmer. Remove from heat to steep. 

Heat the olive oil in a medium saut  pan over moderate heat. Add the onions and cook until translucent, about 7 minutes. 

Add the saffron mixture and orange zest and simmer 3 minutes. Drain the onions and set aside. 

Place the couscous in a medium sauce pan. 

In a separate pan, combine the water, 1 cup of the raisin soaking liquid, orange juice, spices and salt and bring to a boil. Pour this over the couscous and cover with foil. Let sit for 10 minutes then fluff with a fork. 

Drain the raisins but reserve any liquids that remain in case you need more moisture for the couscous. Toss the raisins, onions, and almonds with the couscous. Adjust seasoning. You may want to add a bit of lemon juice to bring out the spices. Add salt to taste. Top with parsley. 

Variation: Chopped, dried apricots may be added to the dish or can replace some of the raisins in the salad. They also need to be plumped in hot water. 

MARINATED CARROT SALAD
Servings: 8
Source: Dawn B.
This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.  

2 pounds carrots, sliced 
1 (10.75 ounce) can condensed tomato soup 
1/4 cup white sugar 
1/2 cup white vinegar 
1/4 cup canola oil 
1 teaspoon prepared mustard 
1 teaspoon Worcestershire sauce 
1/2 cup chopped celery 
1/2 cup chopped green onion 
1 green bell pepper, seeded and cut into strips 

Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside. 

In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

ROASTED BELL PEPPER  
Servings: 4

Flavorful as an appetizer that carries into the meal as a side-dish.

2 large bell peppers, roasted and peeled
2 cloves garlic, unpeeled
1/4 teaspoon salt
1 tablespoon olive oil
1 teaspoon fresh lemon juice  

Slice peppers lengthwise into 1/2 inch slices. 

Broil garlic cloves for 1 minute. Press knife on each clove to roll off its skin. Mince the garlic and add it with salt to the peppers and toss. 

Arrange peppers on serving plate and pour any remaining garlic over it. Drizzle olive oil and lemon juice over peppers. Season with salt, to taste. Can be served hot, or at room temperature. 

GHORIBA WITH ALMONDS OR MACAROONS 
Makes 60 to 70 macaroons 

7 beaten eggs 
250 g of granulated sugar 
1 sachet of chemical yeast 
1 zest of shabby lemon 
1 kg of hulled and chopped almonds 
200 g of fine semolina 
water of orange blossom 
icing sugar 
Preparation 

Mix the beaten eggs in a container, the granulated sugar, the yeast and the zest of lemon. Add little by little the chopped almonds and the semolina. Work this mixture energetically until getting a soft dough. 

Dampen the hands with the water of orange blossom, remove thick part like a walnut of dough, make a ball of it and flatten it very slightly .put it on the bottom of icing sugar. Arrange the balls on an oiled plate, sugary face toward the high. 

Bake at 350F for 20 to 25 minutes.

MINT TEA:
Mint Tea is a mainstay of the Moroccan Menu, and is always offered to visitors as a gesture of hospitality. Simple to make-it's just green tea, mint leaves and sugar. Mint tea is delicious served on ice. It can also be frozen, and served as a palate-cleansing granita (sherbet).