Food & Wine

Dinner and breakfast – SORTED!

Dinner and breakfast – SORTED!

Try this exquisite Moroccan Harira Soup recipe for dinner and Blueberry apple and walnut baked oatmeal for breakfast!

Blueberry apple and walnut baked oatmeal


2 cups Pouyoukas whole rolled oats

1 cup walnuts, chopped

1 teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon salt

1¼ cups milk

½ cup plain yoghurt

1 egg

½ cup maple syrup

2 tablespoons melted butter

1 teaspoon vanilla essence

1½ cups blueberries

1½ cups finely chopped peeled apple



Preheat oven to 180 degree Celsius.

Spray a baking dish with non-stick spray.

Place walnuts in a bowl with Pouyoukas whole rolled oats, baking powder, cinnamon and salt.

Whisk the milk, yoghurt, maple syrup, butter and vanilla in another bowl.

Arrange one cup blueberries and one cup chopped apple in the bottom of the prepared baking dish.

Scatter the oat mixture evenly on top.

Pour in the milk mixture and press to submerge all of the dry ingredients in the liquid.

Scatter the remaining half a cup chopped walnuts on top with the remaining half a cup each blueberries and apple. Sprinkle with cinnamon.

Bake for 40-45 minutes until the top is golden and oats are set.

Serve warm or at room temperature.

Serve as is or topped with milk, yoghurt or maple syrup.


Moroccan Harira Soup Recipe


500 g stewing beef, cut into small cubes

1 onion, diced

2 celery stalks, chopped

3 carrots, chopped

1 cup Pouyoukas chickpeas prepared as per pack instructions

1 cup Pouyoukas green lentils prepared as per pack instructions

2 garlic cloves, minced

3 tbsp olive oil

½ cup pasta

1 can of tomato paste

8 cups stock

2 tbsp fresh coriander, finely chopped

2 tbsp fresh parsley, finely chopped

1-2 cups fresh spinach, coarsely chopped

1 tsp turmeric

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp paprika

½ tsp ground cumin

1 tsp ground coriander

1 tsp salt

1 tsp pepper



Heat oil in a large pot on medium. Saute onion, celery and garlic until translucent.

Add beef, turmeric, cinnamon, ginger, paprika, cumin and coriander to pot and stir to toast the spices and brown the beef for approximately 2-3 minutes.

Pour in stock, carrots, chickpeas, lentils and tomato paste and stir well.

Bring to a boil then reduce heat to low and simmer for 20-30 minutes.

Add the pasta and let cook 8-10 minutes. Soup will thicken.

Add salt and pepper.

Finely chop the fresh parsley and cilantro. Save a bit for garnish.

Roughly chop a handful of spinach and add to pot with the herbs.

Once spinach has wilted the soup is ready.


All Pouyoukas products are certified Halaal.

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