Best 3 Moroccan Fennel Salad Recipes

Moroccan fennel salad is a refreshing and flavorful dish that can be enjoyed as a side dish or a main course. It is made with fresh fennel, oranges, olives, and a variety of herbs and spices. The fennel provides a slightly sweet and anise-like flavor, while the oranges add a pop of citrus. The olives and herbs add a savory and salty balance to the salad. Moroccan fennel salad is a healthy and delicious way to enjoy the flavors of Morocco.

Let's cook with our recipes!

MOROCCAN FENNEL SALAD

Moroccan Fennel Salad image

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

Provided by Norahs Girl

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 grated orange, rind of
3 tablespoons fresh orange juice
2 tablespoons limes or 2 tablespoons lemon juice
salt
ground pepper
3 tablespoons virgin olive oil
2 small fennel bulbs
1/2 red onion, sliced
6 radishes, thinly sliced
1 bunch watercress
arugula leaf
butter lettuce (to serve)

Steps:

Combine orange juice,lime juice,salt and pepper.
Whisk in 3 Tbls olive oil and set aside.
Quater the fennel bulbs length wise and slice thinly.
Place in a bowl and add the sliced onion and radishes.
Toss in some of the dressing,then add the watercress and rocket.
Serve the salad on the butter lettuce.
Looks very pretty served in individual glass bowls.

ARUGULA-FENNEL SALAD

Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

MOROCCAN SPICED CHICKEN AND FENNEL

Moroccan Spiced Chicken and Fennel image

I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)

Provided by justcallmetoni

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lb boneless skinless chicken breast
1 tablespoon olive oil
2 cups fennel, thinly sliced
1/4 cup fennel leaves, chopped
1 medium red onion, cut into 1 inch chunks
1 cup orange juice (fresh squeezed but not neccessary)
1/3 cup fat-free chicken broth
2 teaspoons cornstarch
1 tablespoon water
1 cup uncooked couscous
2 cups water

Steps:

Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
Add chicken and chopped fennel , cook 2 more minutes.
Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

Tips:

To make the best Moroccan Fennel Salad, use fresh, crisp fennel bulbs. Look for bulbs that are heavy for their size and have no blemishes.
Use a sharp knife to thinly slice the fennel. This will help the salad to be more tender and easier to eat.
If you don't have any oranges on hand, you can substitute another citrus fruit, such as grapefruit or lemon.
For a more flavorful salad, use a good quality olive oil. Extra virgin olive oil is a great choice.
Season the salad to taste with salt and pepper. You can also add a pinch of cumin or coriander for an extra boost of flavor.

Conclusion:

Moroccan Fennel Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to get your daily dose of vitamins and minerals. This salad is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this Moroccan Fennel Salad a try!

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