Moroccan Bean Salad Recipes
MOROCCAN CARROT & CHICKPEA SALAD
With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.
Provided by Jennifer Segal
Categories Salads
Yield 6 (as a side dish)
Number Of Ingredients 18
Steps:
- In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
- To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
- Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.
Nutrition Facts : Calories 312, Fat 15g, Carbohydrate 40g, Protein 8g, SaturatedFat 2g, Sugar 19g, Fiber 9g, Sodium 522mg, Cholesterol 0mg
MOROCCAN BEAN SALAD
Cinnamon, cumin, raisins, almonds. These are just some of the pantry ingredients that put the Moroccan-style flavor in this easy bean salad.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Beat dressing, cumin and cinnamon in medium bowl with wire whisk until well blended.
- Add beans and raisins; mix lightly. Sprinkle with almonds; cover.
- Refrigerate at least 30 min. before serving.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g
MOROCCAN GREEN BEAN SALAD
From Metro.ca You can grill the zucchini yourself or purchase grilled zucchini in some grocery stores.
Provided by Dreamer in Ontario
Categories Peppers
Time 24m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
- Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
- Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
- Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
- Garnish with grilled zucchini slices.
Nutrition Facts : Calories 195.3, Fat 14.8, SaturatedFat 2, Sodium 69.7, Carbohydrate 16.5, Fiber 3.6, Sugar 9, Protein 2.3
MOROCCAN BROAD (FAVA) BEAN SALAD
The addition of preserved lemon gives this salad a distictive taste from Modern Moroccan by Ghillie Basan
Provided by lindseylcw
Categories Beans
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- bring a large pan of salted water to the boil.
- Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
- drain and refresh under cold running water.
- slip off and discard the outer skin of the bean.
- put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
- season to taste with salt and pepper and leave to cool in the pan.
- tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.
MOROCCAN KIDNEY BEAN & CHICKPEA SALAD RECIPE - (4.4/5)
Provided by devogirl
Number Of Ingredients 11
Steps:
- Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. Tips & Notes Make Ahead Tip: Omit mint, cover and refrigerate for up to 8 hours. Stir in mint just before serving.
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MOROCCAN STEWED WHITE BEANS RECIPE - LOUBIA - TASTE OF MAROC
From tasteofmaroc.com
Estimated Reading Time 5 mins
- If preparing the white beans with lamb or beef, start by browning the meat in the olive oil over medium heat. (Dried or preserved meat needs no browning.) Then proceed with one of the cooking methods below.
- Mix all ingredients in a large (6 qt.), heavy-bottomed pot or Dutch oven. Add 2 quarts of water (about 2 liters) and bring to a rapid simmer.
MOROCCAN CHICKPEA SALAD | EASY VEGETARIAN SALAD ...
From deliciouseveryday.com
4.9/5 Estimated Reading Time 3 mins
- Place the chickpeas in a bowl add the onions, garlic, cranberries, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
- Line a serving bowl with the baby spinach leaves and top with the chickpeas and parsley. Top with the yoghurt, pistachios and drizzle with the pomegranate molasses.
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From theguardian.com
Estimated Reading Time 3 mins
EASY GARLIC GREEN BEANS RECIPE - THE SPRUCE EATS
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Estimated Reading Time 3 mins
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FAVORITE MOROCCAN FAVA BEAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- Tagine of Lamb With Fava Beans. This delicious tagine features freshly shelled fava beans in a tangy sauce flavored with ginger and preserved lemons. No need to peel the fava beans ahead of time as each diner decides whether or not to do so at the table.
- Moroccan Meatball and Fava Bean Tagine. Tiny kefta meatballs are cooked alongside peeled fresh fava beans in a sauce lightly seasoned with ginger and saffron.
- Fava Bean Salad With Chermoula. This easy cooked Fava Bean Salad is usually offered as a side, but it can also be served as a vegetarian main dish. Moroccans typically eat it as a dip with Moroccan bread or as finger food.
- Fava Beans in Tomato Sauce. This traditional Moroccan dish features fava beans in a zesty tomato sauce. Although usually served as a side, it would make an excellent vegetarian main dish as well.
- Fava Beans With Salt and Cumin. Fava beans are loaded with good taste and are high in protein, iron, and fiber. This recipe pairs fresh, boiled fava beans with salt and cumin on the side.
- Bessara - Fava Bean Dip. Although fresh fava beans are all the rage while in season, Moroccan cuisine makes good use of dried beans as well. Here, dried fava beans, garlic, lemon juice, and olive oil are used to make a zesty Moroccan dip which may be thinned to soup consistency.
- Couscous With Seven Vegetables. Fava beans aren't always the star ingredient; here, for example, they show up as an optional but popular addition to a classic Couscous with Seven Vegetables.
- Moroccan Tagine of Fava Beans and Artichokes. What's better than combining two seasonal favorites in one dish?! This tagine features the popular pairing of fava beans with artichoke bottoms.
MOROCCAN SALAD WITH ROASTED GARBANZO BEANS (CHICKPEAS ...
From saladswithanastasia.com
Estimated Reading Time 7 mins
- Wash, peel and chop your sweet potatoes into a medium dice then put them in a baking tray with the spices and 3 tablespoons of olive oil, mix until they are well coated. Roast for approximately 20-30 minutes or until the sweet potatoes are soft and golden.
- Drain your tinned garbanzo beans (chickpeas) in a colander, rinse well under cold water and then completely dry in a towel (discard any skins you come across). Transfer to your baking tray add 2 tablespoons of oil and 1 teaspoon of sea salt and mix.
- Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes and then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes.
MOROCCAN BEAN SALAD | VEGETABLES RECIPES | JAMIE OLIVER ...
From jamieoliver.com
- First of all pod your beans. When I’m doing mine I round up friends and family to get the job done quicker.
- I also put the larger ones in one bowl and the smaller ones in another – they’ll need different cooking times.
- Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins).
MOROCCAN BEAN SALAD – MY AUTHENTIC CUCINA
From myauthenticcucina.com
- Chop all the vegetables and place them in medium size serving bowl. Add the dried cranberries, corn and rinsed beans. Mix well.
- Whisk together the cilantro, parsley, cayenne pepper, coriander, olive oil, lime juice, Moroccan spice seasoning salt and pepper.
MOROCCAN CHICKPEA SALAD | WELL PLATED BY ERIN
From wellplated.com
- While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired.
- Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl. Pour the dressing over the top, just until it is moistened, then stir to combine. Add the arugula (see recipe note if not eating all of the salad within a day or so) and stir again, adding a bit more dressing as desired. Sprinkle with the pistachios, feta, raisins, and mint. Enjoy immediately or refrigerate until ready to serve.
MOROCCAN BEET SALAD RECIPE WITH VINAIGRETTE - TASTE OF MAROC
From tasteofmaroc.com
- Trim the tops off the beets, leaving short pieces of stem. Wash thoroughly under running water, scrubbing with a stiff brush to remove any dirt. Rinse and drain.
- Place the beets in a steamer basket set over a pot of simmering water. Cover and cook for about 30 minutes, until the beets are tender enough to easily pierce to the middle with a sharp knife.
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4/5 (4)Total Time 24 minsServings 4
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