Moroccan Salad With Charmoulachermoula Dressing Recipes

MOROCCAN SALAD

Steps:

• Slice the tomatoes into circles about 1/4 inch thick. Peel the oranges with a sharp knife, trimming as much white pith as possible from the underlying oranges. Slice the oranges into thin circles somewhere about 1/4 inch thick. Peel and slice the onion as thinly as possible.
• In a bowl, whisk together the herbs, vinegar, oil, and salt and pepper, to taste, until emulsified.
• Arrange the tomatoes, oranges, and onion on a platter or on individual plates, overlapping the slices slightly. Drizzle the vinaigrette over the top and scatter the olives over everything.

MOROCCAN CARROT & CHICKPEA SALAD

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.

MOROCCAN COUSCOUS SALAD

Steps:

• Preheat oven to 450 degrees F.
• Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
• Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
• Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
• In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

MOROCCAN SALAD DRESSING

Steps:

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

MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING

Steps:

• Saute vegetables in olive oil until tender.
• Add tempeh, paprika, and cumin and heat through.
• Add parsley and toss.
• Season with lemon juice, salt, and pepper.