Moroccan Cooked Pepper Salad Recipes

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MOROCCAN COOKED PEPPER SALAD



Moroccan Cooked Pepper Salad image

A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.

Provided by HIMEESGIRL

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

2 green bell peppers
3 tablespoons olive oil
4 fresh tomatoes, peeled and chopped
2 teaspoons sugar
1 ½ teaspoons paprika
1 teaspoon fresh parsley
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon garlic powder
ground black pepper to taste
1 (2.25 ounce) can sliced green olives

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.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g

MOROCCAN TAKTOUKA : ROASTED PEPPERS AND TOMATO SALAD



Moroccan Taktouka : roasted peppers and tomato salad image

This easy Moroccan Side dish is 100% vegan and super easy to make. It's made using roasted sweet peppers, fresh tomatoes and a banging blend of spices!

Provided by Idriss

Categories     Side Dish

Time 30m

Number Of Ingredients 9

2 large sweet peppers
1 tbsp olive oil (plus more for garnish)
1 large onion (finely diced)
2 garlic cloves
5 ripe italian tomatoes (grated)
1 tsp tomato paste
1/2 tsp cumin
1 tsp paprika
1 tsp salt

Steps:

  • To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.Once ready put your peppers in a Ziploc bag and seal it.

Nutrition Facts : Calories 112 kcal, ServingSize 1 serving

COOKED MOROCCAN SALAD (TAKTOUKA) OF TOMATO AND ROASTED PEPPER



Cooked Moroccan Salad (Taktouka) of Tomato and Roasted Pepper image

Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This zesty tomato and green pepper salad is known as taktouka.

Provided by Christine Benlafquih

Categories     Appetizer     Salad

Time 45m

Yield 4

Number Of Ingredients 11

6 ripe fresh tomatoes , peeled, seeded and chopped
2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
3 large cloves of garlic , finely chopped or pressed
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
pinch of cayenne or red pepper (optional)
1/4 cup olive oil

Steps:

  • Mix all ingredients together in a large skillet. Cook over medium heat, occasionally stirring, for about 20 minutes or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning as the liquids evaporate.
  • Smash the softened vegetables with a spoon and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point, the salad should be well-blended and can be stirred away from the sides of the pan.
  • Serve taktouka warm or cold with crusty bread for scooping up the salad. If desired, it can be garnished with fresh chopped parsley or cilantro and a drizzle of olive oil.

Nutrition Facts : Calories 183 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 278 mg, Sugar 7 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g

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