Moroccan Salad Recipes

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MOROCCAN AUBERGINE & CHICKPEA SALAD



Moroccan aubergine & chickpea salad image

This salad is delicious served with grills, or serve with couscous for a veggie lunch

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Supper

Time 35m

Number Of Ingredients 9

2 aubergines
2-3 tbsp olive oil
400g can chickpeas
good bunch fresh coriander , roughly chopped
1 red onion , finely chopped
1 tsp each paprika and ground cumin
1 tsp clear honey
1 lemon , juice only
4 tbsp olive oil

Steps:

  • Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
  • Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Nutrition Facts : Calories 263 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.35 milligram of sodium

MOROCCAN SALAD



Moroccan Salad image

Make and share this Moroccan Salad recipe from Food.com.

Provided by Sageca

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced fresh parsley
1 cup raisins

Steps:

  • Slice carrots, diagonally, into pieces.
  • Cook carrots in boiling water until crisp-tender, about 5 minutes.
  • Drain, rinse with cold water, and drain again.
  • Set aside to cool.
  • Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
  • Stir to dissolve sugar and salt.
  • Stir in olive oil, parsley, and raisins.
  • Add carrots and toss.
  • Cover and refrigerate at least one hour or overnight to chill and blend flavors.
  • Stir occasionally.
  • Serve on lettuce leaves, if desired.
  • Cooking time means refrigeration time.

Nutrition Facts : Calories 124.7, Fat 2.5, SaturatedFat 0.3, Sodium 160.3, Carbohydrate 26.9, Fiber 2.5, Sugar 18.8, Protein 1.4

MOROCCAN VEGETABLE SALAD



Moroccan Vegetable Salad image

Provided by Mayim Bialik

Categories     Salad     Olive     Potato     Passover     Vegetarian     Dinner     Cucumber     Vegan     Kosher for Passover     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 12

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

  • 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
  • 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
  • 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

MOROCCAN SALAD DRESSING



Moroccan Salad Dressing image

Make and share this Moroccan Salad Dressing recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 3/4 c.

Number Of Ingredients 8

2 tablespoons lemon juice or 2 tablespoons wine vinegar
8 tablespoons olive oil
4 cloves garlic, chopped
1/2 teaspoon sweet red peppers or 1/2 teaspoon Hungarian paprika
1/8 teaspoon hot red pepper or 1/8 teaspoon cayenne
salt and black pepper
4 tablespoons Italian parsley, chopped
4 tablespoons cilantro, chopped

Steps:

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

Nutrition Facts : Calories 1316.2, Fat 144.3, SaturatedFat 19.9, Sodium 19.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.5, Protein 1.9

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