What are the main ingredients in Taste-Of-Morocco Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Taste-Of-Morocco Basa?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Taste-Of-Morocco Basa?

MOROCCAN VEGGIE ROAST: Preheat the oven to 180°C. Place the onion chunks, drained lentils, and sliced green beans on a roasting tray. Coat in oil, half of the Morroccan Rub (to taste), and some seasoning. Roast in the hot oven for 25-30 minutes until the veggies are cooked through and the lentils are crispy. GET THOSE SEEDS CRUNCHY!: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. YOGHURT DRESSING & CARROT SLAW: In a bowl, combine the yoghurt with three-quarters of the chopped parsley. Season to taste and set aside for serving. Place the hummus in a salad bowl and mix in a drizzle of oil and 2 tsp of water. Toss through the grated carrot, season to taste, and set aside for serving. PAN FRY THE BASA: When the veggies have 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil or knob of butter. Pat the basa dry with some paper towel and coat in the remaining Moroccan Rub to taste. When the pan is hot, fry the basa for 1-2 minutes per side until cooked through and golden. Remove the pan from the heat on completion. TIME TO DINE!: Spread out a bed of rinsed baby spinach and load with the spicy green beans, lentils, and onions. Top with the carrot and hummus slaw and lay over the golden basa fillet. Finish off with drizzles of parsley yoghurt, a scattering of toasted sunflower seeds, and sprinkles of the remaining chopped parsley. Enjoy, Chef!

What should be prepared from my kitchen to make Taste-Of-Morocco Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Taste-Of-Morocco Basa

Name: Taste-Of-Morocco Basa
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Let the worries of the week waft away with the aromas of this super easy, Morrocan-inspired meal. Spiced basa fillet draped over roast green beans, onions, and lentils, spattered with parsley yoghurt, and accompanied by a carrot slaw dressed with hummus.

Taste-Of-Morocco Basa

with roast lentils and green beans & a hummus slaw

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Basa Fillet
Carrots
Fresh Parsley
Green Beans
Hummus
Lentils
NOMU Moroccan Rub
Onion
Plain Yoghurt
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

MOROCCAN VEGGIE ROAST
Preheat the oven to 180°C. Place the onion chunks, drained lentils, and sliced green beans on a roasting tray. Coat in oil, half of the Morroccan Rub (to taste), and some seasoning. Roast in the hot oven for 20-25 minutes until the veggies are cooked through and the lentils are crispy.
GET THOSE SEEDS CRUNCHY!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
YOGHURT DRESSING & CARROT SLAW
In a bowl, combine the yoghurt with three-quarters of the chopped parsley. Season to taste and set aside for serving. Place the hummus in a bowl and mix in a drizzle of oil and 1 tsp of water. Toss through the grated carrot, season to taste, and set aside for serving.
PAN FRY THE BASA
When the veggies have 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil or knob of butter. Pat the basa dry with some paper towel and coat in the remaining Moroccan Rub to taste. When the pan is hot, fry the basa for 1-2 minutes per side until cooked through and golden. Remove the pan from the heat on completion.
TIME TO DINE!
Spread out a bed of rinsed baby spinach and load with the spicy green beans, lentils, and onions. Top with the carrot and hummus slaw and lay over the golden basa fillet. Finish off with drizzles of parsley yoghurt, a scattering of toasted sunflower seeds, and sprinkles of the remaining chopped parsley. Enjoy, Chef!

Onion - 1
Lentils - 120g
Green Beans - 100g
NOMU Moroccan Rub - 5ml
Sunflower Seeds - 10g
Plain Yoghurt - 50ml
Fresh Parsley - 4g
Hummus - 50ml
Carrots - 120g
Basa Fillet - 1
Baby Spinach - 20g

Download the Recipe

Serves 2

MOROCCAN VEGGIE ROAST
Preheat the oven to 180°C. Place the onion chunks, drained lentils, and sliced green beans on a roasting tray. Coat in oil, half of the Morroccan Rub (to taste), and some seasoning. Roast in the hot oven for 25-30 minutes until the veggies are cooked through and the lentils are crispy.
GET THOSE SEEDS CRUNCHY!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
YOGHURT DRESSING & CARROT SLAW
In a bowl, combine the yoghurt with three-quarters of the chopped parsley. Season to taste and set aside for serving. Place the hummus in a salad bowl and mix in a drizzle of oil and 2 tsp of water. Toss through the grated carrot, season to taste, and set aside for serving.
PAN FRY THE BASA
When the veggies have 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil or knob of butter. Pat the basa dry with some paper towel and coat in the remaining Moroccan Rub to taste. When the pan is hot, fry the basa for 1-2 minutes per side until cooked through and golden. Remove the pan from the heat on completion.
TIME TO DINE!
Spread out a bed of rinsed baby spinach and load with the spicy green beans, lentils, and onions. Top with the carrot and hummus slaw and lay over the golden basa fillet. Finish off with drizzles of parsley yoghurt, a scattering of toasted sunflower seeds, and sprinkles of the remaining chopped parsley. Enjoy, Chef!

Onion - 1
Lentils - 240g
Green Beans - 200g
NOMU Moroccan Rub - 10ml
Sunflower Seeds - 20g
Plain Yoghurt - 100ml
Fresh Parsley - 8g
Hummus - 100ml
Carrots - 240g
Basa Fillet - 2
Baby Spinach - 40g

Download the Recipe

Serves 3

MOROCCAN VEGGIE ROAST
Preheat the oven to 180°C. Place the onion chunks, drained lentils, and sliced green beans on a roasting tray. Coat in oil, half of the Morroccan Rub (to taste), and some seasoning. Roast in the hot oven for 25-30 minutes until the veggies are cooked through and the lentils are crispy.
GET THOSE SEEDS CRUNCHY!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
YOGHURT DRESSING & CARROT SLAW
In a bowl, combine the yoghurt with three-quarters of the chopped parsley. Season to taste and set aside for serving. Place the hummus in a salad bowl and mix in a drizzle of oil and 2 tsp of water. Toss through the grated carrot, season to taste, and set aside for serving.
PAN FRY THE BASA
When the veggies have 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil or knob of butter. Pat the basa dry with some paper towel and coat in the remaining Moroccan Rub to taste. When the pan is hot, fry the basa for 1-2 minutes per side until cooked through and golden. Remove the pan from the heat on completion.
TIME TO DINE!
Spread out a bed of rinsed baby spinach and load with the spicy green beans, lentils, and onions. Top with the carrot and hummus slaw and lay over the golden basa fillet. Finish off with drizzles of parsley yoghurt, a scattering of toasted sunflower seeds, and sprinkles of the remaining chopped parsley. Enjoy, Chef!

Onion - 1
Lentils - 240g
Green Beans - 200g
NOMU Moroccan Rub - 10ml
Sunflower Seeds - 20g
Plain Yoghurt - 100ml
Fresh Parsley - 8g
Hummus - 100ml
Carrots - 240g
Basa Fillet - 2
Baby Spinach - 40g

Download the Recipe

Serves 4

MOROCCAN VEGGIE ROAST
Preheat the oven to 180°C. Place the onion chunks, drained lentils, and sliced green beans on a roasting tray. Coat in oil, half of the Morroccan Rub (to taste), and some seasoning. Roast in the hot oven for 35-40 minutes until the veggies are cooked through and the lentils are crispy.
GET THOSE SEEDS CRUNCHY!
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
YOGHURT DRESSING & CARROT SLAW
In a bowl, combine the yoghurt with three-quarters of the chopped parsley. Season to taste and set aside for serving. Place the hummus in a large salad bowl and mix in a drizzle of oil and 1 tbsp of water. Toss through the grated carrot, season to taste, and set aside for serving.
PAN FRY THE BASA
When the veggies have 5 minutes remaining, return the pan to a medium-high heat with a drizzle of oil or knob of butter. Pat the basa dry with some paper towel and coat in the remaining Moroccan Rub to taste. When the pan is hot, fry the basa for 1-2 minutes per side until cooked through and golden. Remove the pan from the heat on completion.
TIME TO DINE!
Spread out a bed of rinsed baby spinach and load with the spicy green beans, lentils, and onions. Top with the carrot and hummus slaw and lay over the golden basa fillet. Finish off with drizzles of parsley yoghurt, a scattering of toasted sunflower seeds, and sprinkles of the remaining chopped parsley. Enjoy, Chef!