Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Onion: I use a regular brown onion, but you can use white, yellow, or red.

Garlic: The recipe states 3 garlic cloves, but you know my mantra! Measure garlic with your heart.

Broth/stock: Vegetable or chicken broth/stock is great here. I go for low-sodium options. 

Lemon: You’ll want the zest and some of the juice. Always zest the lemon before you cut it, as it is almost impossible to zest a cut/squeezed lemon.

Raisins/Sultanas: I use regular sultanas, but golden ones would be wonderful.

Almonds: Use whatever almonds you have or like. I usually have either whole natural almonds or sliced natural almonds.  

Parsley: Fresh is the way to go here. Dried doesn’t give you the same flavor.

Cilantro: If you don’t enjoy cilantro (also known as coriander leaf), you can leave it out.

Moroccan seasoning: I use my homemade version, but you can use a store-bought version. Just be careful with the salt if you use a store-bought version. You can get my Moroccan Spice Blend recipe here.