Leafy greens, juicy chopped tomatoes, cucumbers, onions, and aromatic fresh herbs come together to form the base of a moroccan style salad. Moroccan cuisine is rich in flavors and spices, and some might prefer their salad infused with some of the commonly used Moroccan spices such as cumin, paprika, or a dash of cinnamon. Tangy preserved lemon or greasy olives can be added to elevate a simple salad while a sprinkling of toasted nuts, seeds, or crispy fried onions can add another textural element to the salad. A squeeze of fresh lemon juice, or drizzle of quality olive oil will add a light dressing to enhance the overall flavor profile of a moroccan style salad.
Let's cook with our recipes!
SPICY ORANGE SALAD, MOROCCAN STYLE
Provided by Amanda Hesser
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams
MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD
Make and share this Moroccan Style Pumpkin and Couscous Salad recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200c. Line a baking tray with non-stick baking paper.
- Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
- Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
- Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
- Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
- In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
- Taste and season. Serve with the yogurt if desired.
MOROCCAN-STYLE CARROT SALAD
Provided by John Willoughby
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 to 6 side-dish servings
Number Of Ingredients 10
Steps:
- Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragrant and slightly darker, about 3 minutes.
- Combine spices with remaining ingredients in a bowl and mix well. Refrigerate, covered, for one hour or up to 24 hours. Stir before serving.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 277 milligrams, Sugar 11 grams
MOROCCAN STYLE SALAD
Looking for a way to use radishes or mint? Try this fresh-made salad. It was a big hit at our house recently. I forgot to do the picture, so maybe next time I make it I'll get one.
Provided by Susan Feliciano
Categories Other Salads
Time 15m
Number Of Ingredients 17
Steps:
- 1. Whisk together the first 7 ingredients of the dressing. Slowly whisk in oil in a thin stream until well-blended. Let sit at room temperature about 15 minutes for flavors to blend.
- 2. Toss salad ingredients (except mint) in large salad bowl. Then toss with the dressing. Divide into serving dishes. Top servings with snipped fresh mint leaves.
CARROT AND RAISIN SALAD---MOROCCAN STYLE
A little different combination of flavors makes this so good. We like it any time, but is especially good in the winter, when other fresh vegetables are not as good or quite expensive!
Provided by NoSpringChicken
Categories Moroccan
Time 30m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Slice carrots into about three pieces.
- Cook carrots in boiling water until crisp-tender, about five minutes.
- Drain, rinse with cold water and drain again.
- While carrots cool, in medium bowl, 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 to combine.
- Cover and chill for at least one hour to blend flavors, stirring occasionally.
- Serve on a leaf of lettuce, if desired.
SPICY ORANGE SALAD, MOROCCAN STYLE
This recipe was developed in 1980 and appeared in an article in The Times by Craig Claiborne. It was reprinted recently. Olives and oranges, the article said, are one of those miracle combinations before which one should should bow in gratitude. :) Kalamata olives would be great for this.
Provided by Kumquat the Cats fr
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : Calories 117, Fat 5.1, SaturatedFat 0.7, Sodium 118.4, Carbohydrate 17.9, Fiber 4.1, Sugar 13, Protein 1.7
SPICY ORANGE SALAD, MOROCCAN STYLE
Steps:
- 1. Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside. 2. Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature. Serves 4.
Tips:
- Use fresh, ripe vegetables. This will ensure that your salad is flavorful and nutrient-packed.
- Chop the vegetables into uniform pieces. This will help them cook evenly.
- Don't overcook the vegetables. They should still have a bit of a crunch.
- Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
- Don't be afraid to experiment with different dressings. There are many different ways to dress a Moroccan-style salad, so find one that you like.
Conclusion:
Moroccan-style salads are a delicious and healthy way to enjoy the flavors of Morocco. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a refreshing and flavorful salad, give one of these recipes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love