Moroccan Fall Feast

Moroccan Fall Feast

Last night we had family in town from Kentucky and Colorado for a pre-Thanksgiving gathering.

We took pictures at the Creeper Trail before the meal so we needed to have an easy meal ready for later.

I’m not a huge fan of pumpkin spice anything, but when these fall spices are mixed with Moroccan flavors, it’s truly amazing.

This roast was made in a 5 quart slow cooker, but could easily be done in an Instant Pot.


Blend the cinnamon, allspice, peppercorns and cloves in a coffee grinder or using a mortar and pestle.

Heat a large sauté pan with oil on medium heat. Brown the meat for about 10 minutes turning on all sides. Use tongs to transfer to a slow cooker.

Add the onion and celery to the sauté pan and cook for another 10 minutes, and transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except for the parsley, and let it cook for 8-10 hours on low heat.


5 lbs. chuck roast

1 cinnamon stick

6 whole cloves

4 allspice berries

8 black peppercorns

4 Tbsp  olive oil

2 yellow onions, diced

6 cloves of garlic, minced

4 celery stalks, sliced

8 carrots, sliced into large chunks

1 28 oz. can crushed tomatoes and 1 14 oz. can of crushed tomatoes

2 Tbsp. Harissa


Chopped parsley for garnish

Autumn Pearled Couscous

And an easy side dish to serve hot or cold is pearl couscous with add-ins. This version is sweet, savory and tart with cranberries.


Roast brussel sprouts with garlic, maple syrup, cinnamon and salt at 450 degrees for 20-25 minutes.

Boil the broth and add in couscous and allow to simmer on low heat for 15-20 minutes.

Toss all ingredients together in a large bowl to serve alongside the roast, and top with fresh chopped parsley.


2 cups of pearl couscous

4 cups vegetable broth

1 cup cranberries

1/2 cup slivered almonds

1 large stalk of brussel sprouts, trimmed and halved

2 Tbsp. olive oil

1 tsp. cinnamon

2 Tbsp. maple syrup

4 cloves garlic


Chopped parsley for garnish



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