Warmmoroccanstylesalad Recipes

MOROCCAN VEGETABLE SALAD

Steps:

• DRESSING:.
• Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
• SALAD:.
• The day before you wish to serve.
• Place all the vegetables, except for the lettuce, in a large bowl.
• Toss with enough dressing to coat well.
• Cover and refrigerate.
• Serve on a bed of greens,along with Couscous and warm grilled pita bread.
• Pass more dressing if any left over.

MOROCCAN SALAD

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.

WARM MOROCCAN STYLE SALAD

Steps:

• Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
• Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
• Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
• Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
• Serve immediately.
• Notes: Moroccan spice mix is available in the herb and spice section at the super market.