Fresh Moroccan Salad Recipes

MOROCCAN QUINOA SALAD

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.
• Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.
• Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.

MOROCCAN RAW CARROT SALAD

Steps:

• Put shredded carrots and chopped parsley in a large bowl
• Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
• Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
• Note: This salad can be stored in an airtight container in the fridge for several days.

MOROCCAN COUSCOUS SALAD

Steps:

• Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
• Cover the couscous with a tea towel or lid and leave for 5 minutes.
• Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
• Wash the orange and grate the zest.
• Peel and chop the orange and add it to the salad, along with the zest.
• Deseed the pomegranate (here's a helpful video) and add the seeds.
• Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
• If you managed to find a fig, chop it up and add it to the salad.
• Wash and chop the parsley and any other optional herbs, again add them to the salad - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
• Give it a good toss ;)
• That's it! You have one fresh, delicious, Moroccan couscous salad.

FRESH MOROCCAN SALAD

Steps:

• Wash and peel vegetables. Cut them into small dices then combine in a salad bowl.
• For the dressing, mix together oil, vinegar, salt and pepper. Pour the dressing over the salad, mix well.
• Garnish with diced black olives.

MOROCCAN TOMATO SALAD (SHLADA) RECIPE

Steps:

• Gather the ingredients.
• Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers , remove the seeds before chopping.
• Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
• Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature for up to 1 hour.

MOROCCAN-STYLE CHICKPEA AND TOMATO SALAD

Steps:

• Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar.
• Let stand for about 30 min at room temperature or overnight in the refrigerator.
• This makes the raw onion crispier and easier to digest.
• Pour the olive oil and lemon juice into a salad bowl.
• Add the spices, salt and pepper.
• Using a fork, whisk the vinaigrette until it is emulsified.
• Drain and rinse the chickpeas, then place them in the salad bowl.
• Dice the tomatoes discarding the seeds, then put the pieces into the bowl.
• Finely chop the mint then add it to the salad.
• Add the previously chopped onion.
• Toss well to combine.
• Adjust the seasoning.
• Let the salad stand about 10 min to allow the flavours to develop.
• Serve.