Moroccan Pepper Salad Food

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.

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD

Steps:

• Preheat grill or grill pan to high.
• • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• • Remove the green peppers from the grill and set aside to cool.
• • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

MOROCCAN TAKTOUKA : ROASTED PEPPERS AND TOMATO SALAD

Steps:

• To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.Once ready put your peppers in a Ziploc bag and seal it.

MOROCCAN COUSCOUS SALAD

Steps:

• Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
• Cover the couscous with a tea towel or lid and leave for 5 minutes.
• Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
• Wash the orange and grate the zest.
• Peel and chop the orange and add it to the salad, along with the zest.
• Deseed the pomegranate (here's a helpful video) and add the seeds.
• Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
• If you managed to find a fig, chop it up and add it to the salad.
• Wash and chop the parsley and any other optional herbs, again add them to the salad - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
• Give it a good toss ;)
• That's it! You have one fresh, delicious, Moroccan couscous salad.

MOROCCAN GRILLED PEPPER AND TOMATO SALAD (CHAKCHUKA)

Steps:

• Using the oven, grill the uncut peppers on full for 10-15 minutes until the skin starts to blister and turn charcoal black. Let cool and peel off the softened flesh, cut and dice into small squares about 2cm in size. Throw the core of the pepper and seeds away.
• Slice the preserved lemon into thin strips lengthways.
• Drain and chop the tomatoes into bite sized pieces and in a large frying pan combine with all the olive oil.
• Add the garlic with the paprika and salt to the fry pan and cook over a medium heat for 15 or 20 minutes until the ingredients become dry and solid. Stir the mixture, taking care it does not burn.
• Now, add the peppers, the preserved lemon, and the parsley.
• Cook for a further 5-10 minutes to really thicken the sauce. Serve hot and enjoy!

MOROCCAN PEPPER AND TOMATO SALAD (TAKTOUKA)

Steps:

• In a large Dutch oven over medium, combine the peppers, oil and 1 teaspoon salt. Cover and cook over medium, stirring occasionally, until the peppers are wilted and tender, 10 to 15 minutes.
• Stir in the tomatoes, garlic, paprika, turmeric, cumin, harissa and ½ teaspoon pepper. Cover, reduce to low and cook, stirring occasionally, until the vegetables are soft and tender, 25 to 30 minutes. The peppers should be fully softened yet hold their shape, and the tomatoes should be mostly broken down.
• If the mixture is very watery, cook, uncovered, over medium-low, stirring occasionally, until slightly thickened, up to 5 minutes; do not overcook or the vegetables will become mushy. Transfer to a serving dish, then taste and season with salt and pepper. Serve warm or at room temperature.

MOROCCAN PEPPER SALAD

Steps:

• 1. Grill peppers in your oven until their skin is all black. Leave the peppers in a plate to cool. Peel gently the peppers (this will be easy after grilling them) and cut them into fine slices.
• 2. In a pan on medium heat, sauté the peppers in the olive oil for about 2 minutes. Add the chopped garlic and seasoning. Sauté for few minutes then add the water.
• 3. Let stew gently on low heat, stirring occasionally. Stop everything when there is no more water. The Moroccan pepper salad is best served warm or cold.

COOKED MOROCCAN SALAD (TAKTOUKA) OF TOMATO AND ROASTED PEPPER

Steps:

• Mix all ingredients together in a large skillet. Cook over medium heat, occasionally stirring, for about 20 minutes or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning as the liquids evaporate.
• Smash the softened vegetables with a spoon and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point, the salad should be well-blended and can be stirred away from the sides of the pan.
• Serve taktouka warm or cold with crusty bread for scooping up the salad. If desired, it can be garnished with fresh chopped parsley or cilantro and a drizzle of olive oil.

MOROCCAN CARROT SALAD

Steps:

• Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.