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Tag: Moroccan cuisine

Moroccan Style Potato Salad

August 12, 2019

Potato Salad

  • 5 to 6 potatoes, skinned and cut into 1 inch squares, cooked in water till soft
  • Salt

Sprinkle some salt on the hot potatoes once they are drained well.

Dressing

  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • 2 tablespoons boiling water

Add the tomato paste and garlic into a small bowl. Add the boiling water and mix and let sit for 5 minutes.

  • 1 tablespoon harissa sauce
  • 1 preserved lemon, chopped (zest of one lemon can be used instead)
  • 2 to 3 teaspoons lemon juice from the preserved lemons (or juice of a lemon)
  • 1 teaspoon roasted cumin- crushed
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ½ cup chopped cilantro

Add the harissa, preserved lemon, juice, cumin, salt and honey. Drizzle the oil slowly, whisking the dressing constantly. Check for seasonings and add to the hot potatoes. Mix well and taste for seasonings and add more salt if needed. Top with cilantro and serve.

Moroccan Style Carrot and Orange Salad with Harissa Dressing

June 3, 2019

This is a great carrot salad to complement yesterdays’ stew or any other entree.. in fact, it will delicious with any grilled meats/seafood! I have buying the most gorgeous looking multi colored organic carrots from Trader Joes but any kind of carrots will do, in face you can buy the pack of already shredded carrots to keep things simple. Either way, this is a yummy salad!

  • 4 to 5 carrots, peeled and grated
  • 3 to 4 navel oranges, cut into segments and squeeze the juice and keep aside for dressing
  • 4 green onions, chopped

Transfer all the ingredients to a serving bowl. Keep aside.

Dressing

  • ½ cup orange juice
  • Juice of 2 lemons
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 to 2 teaspoons honey
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon harissa paste
  • 1 teaspoon salt

Transfer all the ingredients to an airtight container. Mix well with the lid on. Taste for seasonings. Pour half of the dressing onto the salad, mix well and add some salt to adjust seasonings. Pour more dressing if needed. Let the salad sit for at least an hour in the fridge before serving.

Carrot Orange and Avocado Salad

April 15, 2015

This was a yummy salad indeed- a bit different as it has carrots, oranges and avocado.. well, why not?? I always associate a carrot orange salad when I have Moroccan food- so I decided to add avocado to the mix and it was yum!!

  • 1 cup shredded carrots
  • 2 navel oranges, cut into segments
  • 1 avocado, cut in 1 inch dice
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ¼ cup mint, chopped
  • Juice of one lemon
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 teaspoon salt

Add the carrots, orange segments and avocado into a medium bowl. Add the cilantro, green onions, mint, lemon juice, honey, oil and salt. Mix well and let the salad sit for 20 minutes before serving.

Cauliflower & Chickpea Stew with Olive, Raisin and Cilantro Gremolata

July 28, 2014

This is a fabulous dish to impress your vegetarian friends. I made this Moroccan style stew with delicious quinoa. I also topped the goodness with a mixture of green olives, raisins and cilantro.

  • 1 cauliflower head, cut into florets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons roasted cumin seeds, crushed
  • 1 cookie sheet, lined with aluminum foil

Preheat oven to broil.

Place the cauliflower florets onto the cookie sheet. Add the oil, salt and cumin. Mix well and roast for 30 minutes till the florets are golden brown. Keep aside.

  • 2 tablespoons olive oil
  • 1 large yellow onions, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • Salt
  • 2 cans chickpeas, washed and drained

Heat a large saucepan with olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and bring to a boil. Add the flour and sauté for a minute. Add the chicken broth and chickpeas. Bring to a boil. Add the cauliflower and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Check for seasonings and add salt as necessary. Garnish with gremolata and serve with quinoa.

Olive Gremolata

  • ½ cup green olive (I used the ones that are stuffed with garlic), chopped
  • ¼ cup golden raisin, chopped
  • ½ cup cilantro, chopped

Mix the olives, raisins and cilantro in a small bowl. Sprinkle on the stew and serve.