Moroccan Seafood And Broccoli Salad Recipes

BROCCOLI AND MOZZARELLA SALAD

Steps:

• In a large bowl, toss together all ingredients, except black pepper.
• Divide among 4 chilled salad plates. Serve with fresh ground pepper.

MOROCCAN SEAFOOD AND BROCCOLI SALAD

Steps:

• Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl.
• Add scallions through seafood.
• Bring the chicken broth to a boil in a medium saucepan. Add the couscous, parsley and thyme, and cook 30 seconds; remove pan from heat, cover tightly and let stand 5 minutes.
• Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified.
• Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well.
• Chill at least 1 hour.
• Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.

MOROCCAN COOKED PEPPER SALAD

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.

MOROCCAN SEAFOOD SALAD

Steps:

• Steam the broccoli florets for 5 minutes, then immediate refresh them under cold running water. Drain well and place in a large bowl.
• Add the scallions, red bell pepper, currants or raisins,,and seafood (except surimi, which must be added after tossing. Set the bowl aside.
• Bring the broth to a boil in a medium sized saucepan that has a tight-fitting lid. Add the couscous, parsley, and thyme, and cook the mixture for 30 SECONDS. Remove the pan from heat, cover, and let the mixture stand for 5 minutes.
• Combine all dressing ingredients in a bowl or a jar with a leak-proof lid. Whisk or shake the dressing until the oil is emulsified.
• When the couscous is done, add it while it is still hot to the vegetable mixture in the bowl and toss the ingredients to combine them well. Add the dressing and toss well again. If you are using sliced surimi sticks, add them now and toss gently.
• Cover and chill the salad for at least one hour. Before serving, sprinkle it with the optional nuts.

MOROCCAN SHRIMP STEW

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
• Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
• Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

GRILLED SEAFOOD BURGERS WITH OLD BAY MAYONNAISE

Steps:

• Heat a grill to medium and oil the grates.
• In a food processor, pulse the shrimp a few times just until finely chopped and a coarse paste forms. Transfer to a large bowl and add the cod, 1/4 cup of the scallions, the salt and pepper, and mix until well blended. (Hands work best.) Moisten your hands with water, then form the mixture into 4 (½-inch-thick) patties. Coat patties lightly with the oil.
• Grill the burgers until lightly charred and just cooked through, 4 to 5 minutes per side. (Resist the temptation to prod or flip the burgers unnecessarily. They will release easily once they are cooked on each side.)
• Meanwhile, in a small bowl, combine the mayonnaise, Old Bay and the remaining 2 tablespoons scallions; mix well.
• Smear some of the Old Bay mayonnaise on the buns. Top each bottom bun with a burger and squeeze lemon on top. Top with some of the lettuce and pickles, close the burgers and enjoy.