Warm Moroccan Style Salad Recipes

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WARM MOROCCAN STYLE SALAD



Warm Moroccan Style Salad image

A Moroccan style vegetable salad using some frozen vegetables - peas, carrots and cauliflower - canned chickpeas and some fresh vegetables - eggplant and spinach leaves - served with tangy yoghurt dressing. Vary the vegetables to meet your personal taste preferences and the availability of vegetables. Adapted from the Simply Great Recipes Club website. Serve with a Moroccan dish such as Moroccan Chicken With Preserved Lemons and Couscous Recipe #120175, Moroccan Lamb With Tomato & Couscous Recipe #125639 or Moroccan-Style Chicken Recipe #138262, or with any grilled or BBQd meats.

Provided by bluemoon downunder

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon oil
4 garlic cloves, crushed
1 onion, sliced
500 g frozen peas carrots and cauliflower
1 small eggplant, cubed
300 g chickpeas, drained
1/2 teaspoon mild moroccan mixed spice
3 cups baby spinach leaves
1 cup natural yoghurt or 1 cup Greek yogurt
1 tablespoon chopped of fresh mint
1 tablespoon honey
1 teaspoon ground cumin

Steps:

  • Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
  • Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
  • Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
  • Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
  • Serve immediately.
  • Notes: Moroccan spice mix is available in the herb and spice section at the super market.

Nutrition Facts : Calories 229.3, Fat 6.8, SaturatedFat 2, Cholesterol 8, Sodium 275.8, Carbohydrate 36.9, Fiber 9.1, Sugar 11.7, Protein 8.5

HOT MOROCCAN CHICKEN SALAD



Hot Moroccan Chicken Salad image

This easy grilled chicken is combined with a colorful tomatoes, peppers and olives, and drizzled with a spicy cumin, paprika and ground red pepper dressing. Best served on a bed of fluffy couscous to soak up all the fabulous flavors.

Provided by Sackville

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 3/4 cups water
1 (10 ounce) box couscous
1 teaspoon salt, divided
1 tablespoon olive oil
4 boneless skinless chicken breast halves
2 teaspoons chopped garlic
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon white wine vinegar
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/3 cup olive oil
1/2 cup thinly sliced red onion
1 medium yellow pepper, cut into thin strips
1 pint cherry tomatoes, halved
1/2 cup olive

Steps:

  • Prepare grill or preheat broiler and broiler pan.
  • Bring water to boil in saucepan.
  • Stir in couscous and ½ teaspoon salt.
  • Remove from heat and cover.
  • Rub oil over chicken.
  • Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
  • Set aside ½ teaspoon paste in a large bowl for dressing.
  • Rub remaining paste over chicken.
  • Grill chicken until cooked through, about 6-7 minutes.
  • DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
  • Gradually whisk in oil, and then stir in onion.
  • Toss dressing in yellow pepper, tomatoes and olives.
  • Fluff couscous with fork and spoon onto serving plates.
  • Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.

WARM MOROCCAN CAULIFLOWER SALAD



Warm Moroccan cauliflower salad image

A warm Moroccan salad with blitzed cauliflower, pomegranate seeds and crunchy pine nuts. A light lunch or side dish that's 3 of your 5 a day

Provided by Emma Freud

Categories     Lunch, Side dish

Time 30m

Number Of Ingredients 18

1 cauliflower
1 tbsp olive oil
4 spring onions , chopped
1 garlic clove , crushed
1 red chilli , finely chopped
1 tsp ground cumin
1 lemon , zested and juiced
handful pine nuts or chopped hazelnuts, quickly roasted in a dry pan
50g dried cranberries or chopped dried figs
50g chopped parsley
50g chopped mint
pomegranate seeds
75g natural yogurt
1 tbsp tahini
1 tsp ground cumin
1 lemon , juiced
1 tsp agave syrup
50g chopped coriander

Steps:

  • First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.
  • Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.
  • Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
  • Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.

Nutrition Facts : Calories 485 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein

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