Moroccan Cafe Salad Recipes

MOROCCAN COOKED PEPPER SALAD

Steps:

• Preheat the oven broiler.
• Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
• Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

MOROCCAN-STYLE CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
• Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
• If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)

MOROCCAN LENTIL SALAD

Steps:

• Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
• In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

THE BEST MOROCCAN CARROT SALAD RECIPE

Steps:

• Steam the carrots in a pressure cooker for 2 minutes. Alternatively, boil the carrots in a hot pan filled with water. Carrots should be cooked al dente.
• In a pan on medium heat, put the carrots, the olive oil and garlic.
• Add the spices, parsley, coriander, lemon juice and preserved lemons. Cook for 2 minutes while mixing.
• Add the water, reduce the heat and let everything cook for 5-10 minutes, until there is no liquid in the pan and the carrots are well infused with the spices.
• You can serve hot, tepid or cold, depending on your preference, either as a salad or with toasted bread.

MOROCCAN PASTA SALAD WITH CHICKEN

Steps:

• Mix the olive oil, mayo, & spices together in a small bowl.
• Mix the other ingredients together in a large bowl. Then stir the mayo mixture in with the pasta.
• Serve cold.

MOROCCAN COUSCOUS SALAD

Steps:

• Place chicken broth, turmeric powder and olive oil in a saucepan and bring to a boil over medium-high heat. Once it starts to boil, add the raisins.
• Turn off the heat when it reaches a rolling boil. Immediately add the couscous and stir to spread. Let it sit for several minutes to absorb the liquids.
• Fluff the couscous using a fork or spoon to loosen.
• In a small bowl, whish together grated garlic, lemon juice, olive oil, ground cumin and, ground coriander. Season with salt and pepper.
• See NOTE 1 below if you want to roast using oven. Heat a large heavy skillet or pan over medium-high heat. Coat the entire bottom of the pan with a thin layer of oil.
• Once the oil is hot, add the vegetables and spread evenly. Avoid to overcrowed the pan and cook in batches if needed.
• Cook without stirring for 3-5 minutes or until some browning occurs. Stir to turn the vegetables and then do the same for the other sides. Turn off heat.
• Add the cooked couscous to the roasted vegetables and toss to mix. Pour in the dressing, chopped mint, and parsley and give it a good tossing.
• Transfer to a serving bowl and top with more parsley if desired.

MOROCCAN CARROT SALAD

Steps:

• Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

MOROCCAN SALAD DRESSING

Steps:

• Mix together all the ingredients and let sit for a while to allow the flavours to blend.