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  • Summer Special Offer on Tunisian lamps

    Just thought I would do a little reminder of my summer special offer on Tunisian lamps.
    Grab a BARGAIN - Fabulous Terracotta Lamps at a massive 60% saving. Add some glamour to your garden.
    Three sizes available
    • 30cm Lamp was £28 Now only ...£11.20
    •25cm Lamp was £19 Now only £7.60
    •20cm Lamp was £14 Now only £5.60
    ‘Family of three’ – make great summer gifts
    Was £58 now only £23.20

    Buy Now – only available while stocks last

  • Maroque's Green Couscous

    Green couscous

    I couldn't tell you all about my lovely Moroccan platters without giving you a recipe to put in them.

    This light vibrant couscous balances well against heavy sweet tagines

    150 ml olive oil
    65gm lemon juice
    250gm couscous
    300 ml hot water
    2 bunches of spring onions chopped
    125gm of Rocket and watercress chopped
    1 cucumber seeded and chopped
    Salt and pepper to taste

    1. Whisk the oil lemon juice together and add salt and pepper to taste.

    2. In a warm bowl add the couscous, and the hot water. mix well and leave to swell for about 10 minutes.

    3. Break up any lumps that have formed and add the spring onions, rocket, watercress and dressing and mix well.

    3. Serve straight away.

    Serves 4

    Enjoy the recipe?
    Why not down load the cook books. Here 

    Books Collage2

  • Couscous stuffed tomatoes

    Couscous stuffed tomatoes

    These are great as a starter or a light lunch with a green salad.

    4 large tomatoes or 8 slightly smaller
    150g couscous
    1/4 tsp salt
    150ml warm vegetable stock
    4 tbs olive oil + extra for drizzling
    1 onion finely chopped
    1 carrot chopped
    pinch of sugar
    2 tsp ras el hanout
    bunch of fresh coriander chopped
    1/2 preserved lemon finely chopped
    salt and pepper to taste

    1. Preheat the oven to 180C, gas mark 4. Put the couscous in a bowl, stir in the warm stock and salt, stir until all the stock has been absorbed, set aside for 10 minutes and then mix 1 tbs of olive oil into the couscous. It's best to use your fingers as this breaks up the lumps and gives the couscous its light texture.

    2. Slice the top off each tomato and reserve. Using a spoon, scoop out the pulp and seeds and add to a bowl. In a saucepan heat the remaining oil and fry the onions and carrots until golden brown and soft. Stir in the tomato pulp, the ras el hanout and a pinch of sugar, stir well. Cook until it forms a thick sauce. Season to taste.

    3. Tip the spicy tomato mixture onto the couscous and mix well. Add the fresh coriander and preserved lemon and mix well. Spoon into the cavity of the tomoatos and pop the reserved lids back on top. Put the filled tomatoes in a baking dish and drizzle with a little olive oil and bake in the preheated oven for about 25 minutes, less if they are smaller. Either serve hot or a room temperature.

    Serves 4

    Enjoy the recipe?
    Why not down load the cook books. Here 

    Books Collage2

  • Welcome to Maroque's New Blog

    Welcome to Maroque's new blog

    In my new sparkly colours and logo, this is the ideal place for me to post all my new recipes as they come hot off the cooker! Also I will be adding photos of the existing recipes as I go back and re-cook them.
    I will also be keeping you updated of behind the scenes happenings, new stock arrivals and what I have planned in the way of open days and when I'm going out and about.

    I hope you will find this an easy informal way of keeping up to date with all what is happening on Maroque.

    I have a host of recipes ready to go up, I hope you find this new format easy to use. You feed back would be most welcome.


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