Quesbo Little Chefs · Around the world · Destination 19
Make room at the table.
A little taste of Morocco.
A gently spiced soup, a sweet-savoury chicken tagine and a bright orange salad. Three discoveries to cook, share and remember in your tasty passport.
Salam! Welcome to Morocco, the next stop in Quesbo’s Cooking Adventures Around the World. Find a grown-up cooking companion, lay out your ingredients and discover how a bowl of soup, a shared pot and a colourful platter can make someone feel welcome.
These are family adaptations of the recipes in our Morocco chapter. Our harira is vegetarian, the chicken and apricot tagine cooks in a lidded casserole, and the orange, date and cinnamon salad needs no cooking. Choose one recipe today or enjoy the three over several cooking sessions.
Choose your first taste
A little taste of Morocco
Moroccan cooking brings together Amazigh, Arab, African, Andalusian, Mediterranean and other histories. Couscous, breads, slow-cooked tagines, pulses, citrus, herbs and fragrant spices are important in many regions. In this chapter, Quesbo learns how a shared meal can make room for conversation, attention and care.
Our menu explores three different pleasures: building a warming soup, gently simmering a sweet-savoury stew and arranging fresh fruit into a celebration platter. These approachable recipes offer a small taste of Morocco’s varied cooking traditions.
Quesbo’s imaginary passport adventure
Salma did not ask whether Quesbo had time for supper. She simply made space, washed another glass and added more couscous. The harira pot stretched, the tagine held enough for one more and oranges became a whole shining plate. Quesbo understood that HOSPITALITY is a recipe measured in room, attention and care.
How could you help someone feel welcome at your table? Try making a place, offering a choice or asking what they enjoyed.
First taste 01 / 03
Gentle Harira Soup
Tomato, lentil and chickpea soup
A gently spiced tomato broth brings chickpeas, red lentils and tiny noodles together in a comforting bowl. Cumin, ginger and a little cinnamon add fragrance, while lemon brightens the finish. This vegetarian family adaptation is inspired by harira, which has many versions across Morocco.
Ingredients
For the soup
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 2 celery sticks, diced
- 1 tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- 400 g chopped tomatoes
- 100 g red lentils, rinsed
- 1 × 400 g tin chickpeas, drained
- 1.2 litres vegetable stock
- 60 g tiny pasta or broken vermicelli
- 2 tbsp chopped coriander or parsley
- 1 lemon
Cook together
Little hands can- Rinse the lentils and help drain chickpeas away from sharp tin edges.
- Measure the spices into a small bowl before cooking begins.
- Squeeze the lemon and tear herbs with clean hands.
- Chop the firm vegetables and open tins.
- Use the hob, stir the hot pot and check that lentils and pasta are tender.
- Ladle the soup and check children’s serving temperatures.
Large saucepan with lid, Wooden spoon and ladle, Knife and chopping board, Measuring jug and spoons, Sieve and colander, Citrus squeezer, optional
Let’s cook
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Soften the vegetables
An adult heats the olive oil in a large saucepan over medium-low heat. Add the chopped onion, diced carrot and celery and cook gently for about 7 minutes, stirring often, until beginning to soften without browning. An adult handles chopping and the hot pan.
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Wake up the spices
Add the cumin, ginger, cinnamon and turmeric. Stir for 30 seconds, just until fragrant, keeping the heat gentle so the spices do not catch.
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Simmer the soup
Add the chopped tomatoes, rinsed lentils, drained chickpeas and vegetable stock. An adult brings the soup to a simmer, then lowers the heat and cooks gently for about 25 minutes, stirring occasionally. The lentils and carrot should be tender; give them a little longer if needed.
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Add the tiny pasta
Stir in the tiny pasta or broken vermicelli and simmer for its packet cooking time. Stir regularly so it does not stick to the bottom. Check that the pasta and lentils are tender before moving on.
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Finish with herbs and lemon
Stir in the chopped coriander or parsley and a squeeze of lemon juice. If the soup is thicker than you like, an adult adds a little drinking water and brings it back to a simmer. Taste a cooled spoonful and add a little more lemon if wanted.
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Serve the first taste
An adult ladles the soup into 6 bowls. Cut the remaining lemon into wedges to serve alongside. Let each child’s portion cool to a comfortable temperature, then see whether you can notice the tiny amount of cinnamon.
From the table: Harira is especially associated with Ramadan evening meals, although it is enjoyed at other times too. Some versions contain meat or a flour thickener; this chapter uses chickpeas, red lentils and little noodles.
↑ Back to the recipe menuMain meal 02 / 03
Chicken and Apricot Tagine
A gently simmered sweet-savoury stew with couscous
Tender chicken, carrot and chickpeas simmer with dried apricots, cumin, turmeric and cinnamon. Serve the golden sauce with fluffy couscous and parsley. A wide, lidded casserole works well for this family adaptation; you do not need a special tagine pot.
Ingredients
For the tagine
- 600 g boneless chicken thighs, cut into even chunks
- 1 onion, sliced
- 2 carrots, sliced
- 1 × 400 g tin chickpeas, drained
- 100 g dried apricots, halved
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 400 ml reduced-salt chicken stock
- 1 tsp honey
- 1 tbsp olive oil
For the couscous
- 250 g couscous
- 300 ml hot vegetable stock
- 2 tbsp chopped parsley
Cook together
Little hands can- Help drain the chickpeas and measure the spices.
- Halve soft apricots with a child-safe utensil and close adult supervision.
- Fluff couscous and stir in parsley only once an adult checks the bowl and steam are safe.
- Cut and brown the raw chicken, and clean its preparation area.
- Use the hob, handle hot stock and open the casserole lid away from faces.
- Check the chicken with a thermometer and portion the hot food.
Large, hob-safe lidded casserole, Knife and chopping board for raw chicken, Tongs, wooden spoon and temporary holding plate, Clean food thermometer, Heatproof bowl and cover for couscous, Measuring jug, fork and clean serving utensils
Let’s cook
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Brown the chicken
An adult heats the olive oil in a wide casserole over medium-high heat. Add the chicken chunks and brown for about 6 minutes, turning with tongs. Work in batches if the pan is crowded, allowing extra time. Transfer to a plate to hold briefly while the vegetables cook. The chicken is not yet cooked through; keep the plate and utensils away from ready-to-eat food, and wash hands and surfaces after handling raw chicken.
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Cook the vegetables and spices
Reduce the heat to medium. Cook the sliced onion and carrots in the same casserole for about 5 minutes, stirring. Add cumin, turmeric and cinnamon and stir for 30 seconds. If the pan is very dry, add a small splash from the measured chicken stock to loosen it.
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Build the tagine
Return the chicken and its juices to the casserole. Add the drained chickpeas, halved dried apricots, remaining chicken stock and honey. Stir gently and bring to a simmer. Honey is not suitable for children under 1 year, including in cooked dishes.
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Simmer gently and check the chicken
Cover and simmer gently for 30 minutes, stirring occasionally. Uncover and simmer for about 10 more minutes to thicken the sauce. If it becomes too dry, add a small splash of hot water. Check that the carrots are tender and use a clean food thermometer in the centres of several of the largest chicken pieces: they must reach 75°C and remain there for 30 seconds. Cook longer if needed.
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Prepare the couscous
While the tagine finishes, put the couscous in a heatproof bowl. An adult pours over the 300 ml hot vegetable stock, covers the bowl and leaves it for about 5 minutes, or the packet’s standing time. Check the grains are tender and the stock is absorbed. If your couscous packet specifies a different liquid amount, follow it; an adult can add a little more hot stock if the grains remain firm.
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Fluff and share
Fluff the couscous with a fork and stir in the chopped parsley. Serve with the fully cooked tagine, using clean utensils and a clean serving plate rather than the one that held the partly cooked chicken. Let children’s portions cool a little, and cut the cooked chicken and softened fruit into pieces suitable for each child.
From the table: A tagine is both a cooking vessel with a conical lid and a slow-cooked dish. Moroccan tagines may be savoury, sweet-savoury or fruit-based, with recipes changing by region, household and occasion.
↑ Back to the recipe menuSweet finish 03 / 03
Orange, Date and Cinnamon Salad
A fresh Moroccan-inspired dessert
Thin orange rounds, soft dates, cinnamon and mint make a bright finish to the menu. Children can arrange the fruit in overlapping circles, then watch its juices mingle during a short rest. A small measure of orange blossom water is optional; yoghurt can be offered separately.
Ingredients
For the salad
- 6 large oranges
- 8 soft dates, stones removed and sliced
- ½ tsp ground cinnamon
- 1 tbsp honey
- 1 tbsp orange juice
- Up to ¼ tsp culinary orange blossom water, optional
- Small handful of mint leaves
- 200 g natural yoghurt, optional
Cook together
Little hands can- Arrange the orange slices after an adult has prepared them.
- Check soft dates for stones with an adult, then scatter the prepared slices.
- Stir the dressing, tear mint and lightly dust the fruit with cinnamon.
- Use the sharp knife to remove peel, slice oranges and prepare dates.
- Check for pips and date stones and measure the orange blossom water.
- Manage milk allergies and cut portions suitably for younger children.
Sharp knife and chopping board, used by an adult, Large platter, Small mixing bowl and spoon, Measuring spoons, Cover for the platter
Let’s cook
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Peel the oranges
An adult cuts a thin slice from the top and bottom of each orange so it can stand securely on the board. Following the curve of the fruit, cut away the peel and white pith. Keep fingers clear of the knife and collect any juice for the dressing.
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Make the orange circles
An adult slices the peeled oranges into thin rounds and removes any pips. Children can arrange the rounds in overlapping circles on a large platter, using clean hands. Keep the sharp knife with the adult.
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Add the dates
Check each date carefully and remove every stone or hard fragment, even if the packet says pitted. An adult slices the dates, or helps an older child use a suitable child-safe utensil. Scatter the soft slices over the oranges.
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Mix the light dressing
Stir together the honey and 1 tbsp orange juice in a small bowl. If using it, start with a few drops of culinary orange blossom water, then taste and add more if wanted, up to ¼ tsp in total; a little has a strong fragrance. Drizzle the dressing lightly over the fruit. Do not serve honey to children under 1 year.
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Finish with cinnamon and mint
Dust the fruit evenly with the ½ tsp cinnamon. Tear the mint leaves into smaller pieces and scatter them over the top. Notice how the fresh mint scent changes the plate.
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Rest, then serve
Cover and rest for 20 minutes in the fridge so the flavours mingle. Serve with the optional natural yoghurt in a separate bowl. An adult cuts orange rounds and date slices into pieces suitable for younger children before serving; keep unused yoghurt and fruit salad chilled.
From the table: Fresh oranges with cinnamon are a simple Moroccan way to finish a meal, with many household variations. This chapter adds dates and mint, with yoghurt offered as an optional accompaniment.
↑ Back to the recipe menuYour tasty passport · Destination 19
You’ve tasted Morocco.
Share a little hospitality.
Open your cooking notebook and make a new passport page. Write MOROCCO at the top, draw a dish you tried and add the date and your cooking companion’s name.
- Give it a taste score. Rate each dish you tried from 1 to 5. Everyone can have a different favourite.
- Choose your next step. Would you cook it again? Write “Yes”, “Maybe” or “Not yet”.
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Remember three discoveries.
- Harira is a tomato-based soup containing pulses, herbs and sometimes meat or noodles.
- A tagine is both a conical cooking vessel and the slow-cooked dish prepared in it.
- Fresh oranges with cinnamon are a simple Moroccan way to end a meal, with many household variations.
- Earn your HOSPITALITY stamp. Help make someone feel welcome: lay an extra place, offer a dish you helped prepare or ask your cooking companion about their favourite taste. Hospitality can be a small act of attention and care.
Food detective: Which ingredients bring sweetness to dishes that are not cakes or biscuits? Look for softened carrot and onion in the soup, dried apricots and a little honey in the tagine, and oranges and dates in the salad. Taste cooled bites and describe the difference between fruity sweetness and the sweetness of cooked vegetables.
A word for your journey: Salam. At the table: Besseha — With health.
Your next destination clue: The compass crosses the Mediterranean to a boot-shaped country where dough, tomato and cheese become a famous trio.
Food and discovery notes for grown-ups
Adapted from Quesbo’s Morocco chapter, pages 145–152, with clearer preparation, supervision, timing and storage guidance. These are family home-kitchen versions; recipes and methods vary across cooks, communities and households. Our harira uses vegetables and pulses; our tagine uses boneless chicken pieces, chickpeas and dried apricots. A lidded casserole works well, so no specialist tagine pot is needed. The orange salad is a Moroccan-inspired family dessert. Allow enough time for the chicken to cook through and for the salad to rest. Recipes have not been kitchen-tested. Food images are AI-generated serving illustrations.
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