Moroccan · Salad

Ras el hanout Prawn Grain Bowl

The kind of Moroccan plate you make on repeat. ras el hanout, a proper bake, and a finish of fresh herbs.

4.6 from 3,418 cooks

Prep20 min

Cook120 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the prawn dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Moroccan

The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper slow-cook,...

2 hr 15 min · Advanced

Moroccan Members

Moroccan

The kind of Moroccan plate you make on repeat. harissa, a proper smoke, and a finish of fresh...

1 hr 20 min · Advanced

Moroccan

This Moroccan Galette leans on harissa to do the heavy lifting. We slow-cook the Chicken Breast...

1 hr 2 min · Medium

Moroccan

Our tested Charred Halloumi Pancakes: spiced, generous, and balanced with honey and apricot....

55 min · Easy