Moroccan Cafe Salad Recipes
EPCOT'S MOROCCAN PAVILION'S COUSCOUS SALAD
Make and share this Epcot's Moroccan Pavilion's Couscous Salad recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
- Season with salt, pepper, nutmeg and cinnamon.
- Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
- Toss vegetable mixture with couscous and pan juices.
- Add parsley and gently fold in citrus segments.
- Mound mixture onto a serving platter and garnish with mint.
MOROCCAN COOKED PEPPER SALAD
A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.
Provided by HIMEESGIRL
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven broiler.
- Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
- Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g
MOROCCAN CAFE SALAD
Spears of roasted eggplant, zucchini and parsnips with a fruity saffron dressing served with feathery leaves of frisee and the crunch of pine nuts!
Provided by Sharon123
Categories Salad Dressings
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400*F.
- Put the saffron and raisins in 2 tbs. boiling water and set aside to soak.
- Trim the zucchini, eggplants, and parsnips, and quarter lengthwise. Toss in the olive oil along with the thyme, salt, and pepper. Place all in a roasting pan.
- Roast for 30 minutes.
- Toss the vegetables, add the cherry tomatoes and roast until the vegetables are slightly scorched and soft, about 10 minutes more. Let cool for 10 minutes.
- To make the dressing:.
- Whisk olive oil, vinegar, mustard, salt and pepper in a large bowl with the saffron, raisins, and soaking water.
- Trim the frisee and tear the leaves in half. Toss the leaves in half the dressing and arrange in serving bowls.
- Toss the warm vegetables and cherry tomatoes in the remaining dressing and arrange over the top of the frisee. Sprinkle the toasted pine nuts over each salad and serve. Enjoy!
Nutrition Facts : Calories 238.1, Fat 16, SaturatedFat 2.2, Sodium 31.6, Carbohydrate 23.9, Fiber 11.7, Sugar 11.9, Protein 5
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