Ingredients
500g of diced beef
2 dessertspoons of Peri Peri paste
2 dessertspoons of oil
1 medium onion

Sauté onion, add Peri Peri Paste and gently cook.
Add diced beef to pan and stir regularly for 10 minutes.
Lower heat, cover and continue cooking (approx 1 hour).
If desired place in tarjine or casserole dish and cook in oven.
Serve on cous cous (follow instructions on packet)
Garnish with parsley
 
Ingredients
500g white fish
2 dessertspoons of oil
1 medium onion
2 heaped dessertspoons of Moroccan Orange Paste
¼ cup of vegetable stock
Fresh coriander

Sauté onion, add Moroccan Orange Paste and gently cook.
Add fish fillets to pan with vegetable stock and cover.
Cook over low heat (approx 10 minutes).
Take care not to overcook fish and do not add salt.
Serve on cous cous (follow instructions on packet)
Sprinkle coriander on top.

 

Ingredients
Preserved lemon

Use whole lemon (rind and pulp) as a side dish to accompany fish, or chop finely with basil and parsley and serve on top of grilled fish.

For salad use;

Finely chop (rind only) and toss in salads for extra zest