Krpice sa zeljem recipe adapted to Moroccan cuisine
This dish combines the heartiness of pasta with the earthy flavors of cabbage, enhanced by aromatic Moroccan spices.
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Cooking tools:
- Saute pan
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Fork
- Wooden spoon
- Plate
Ingredients
- 250g (8.8 oz) Moroccan couscous
- 1 small cabbage, shredded
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 preserved lemon, finely chopped
- Salt
- pepper
- Fresh cilantro, for garnish
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