Moroccan Turkey Salad Recipes

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MOROCCAN TURKEY SALAD



Moroccan turkey salad image

Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

2 pitta breads
2 tbsp olive oil
1 diced aubergine
1 tbsp harissa
250g halved cherry tomato
500g shredded leftover turkey breast
100g rocket
seeds 1 pomegranate or 110g tub pomegranate seeds
a few mint leaves

Steps:

  • Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

Nutrition Facts : Calories 360 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 0.6 milligram of sodium

MOROCCAN TURKEY TENDERLOIN



Moroccan Turkey Tenderloin image

From "Quick & Tasty" this is a low-fat, low-carb entree. serve it with couscous and a salad

Provided by chia2160

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb turkey breast tenderloin
1 tablespoon lemon juice
1 pinch black pepper
1 pinch turmeric
1 pinch ginger
1 pinch nutmeg
1/2 teaspoon cumin
1 teaspoon salt
1 onion, sliced
1 pinch saffron
1 cup chicken broth
1 garlic clove, minced
1 teaspoon cornstarch

Steps:

  • Preheat oven to 375°F.
  • In a baking pan add tenderloin and sprinkle with lemon juice.
  • Combine spices and rub into tenderloin.
  • Top with onions and garlic.
  • Roast for 20 minutes.
  • Add saffron to chicken broth, let it stand for 5 minutes.
  • Pour over tenderloin and cook additional 15 minutes, remove to a platter.
  • Pour cooking juices into a saucepan, add cornstarch, cook until thickened, pour over turkey.

Nutrition Facts : Calories 153.6, Fat 1.2, SaturatedFat 0.4, Cholesterol 70.4, Sodium 829.4, Carbohydrate 4.5, Fiber 0.5, Sugar 1.5, Protein 29.5

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 30m

Yield 8 servings

Number Of Ingredients 11

2 pounds carrots, peeled and cut across into 1/8-inch-thick slices
1 1/2 pounds Swiss chard, washed and stemmed
2 tablespoons ground cumin
1/2 cup fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon grated lemon zest
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper to taste

Steps:

  • Bring 2 large pots of water to boil. Add the carrots and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
  • Whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 8 grams

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound carrots, peeled and sliced 1/2-inch thick
1 1/2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh coriander

Steps:

  • Put the carrots in a saucepan with water to cover, bring to a boil and simmer about 15 minutes, until the carrots are tender but slightly firm. Drain the carrots and put in a bowl.
  • Add the lemon juice and mix well. Combine the cumin, coriander, sugar and salt in a small dish, mix, then add to the carrots. Toss well. Season with pepper and fold in the olive oil and fresh coriander.
  • Cover and allow to marinate at least six hours before serving.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 6 grams

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