MOROCCAN-STYLE CHOPPED SALAD
This has nice bright refreshing flavors which go over especially well in winter time. It's also very colorful! Cook time is marinating time.
Provided by graffeetee
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- in a large bowl, combine chickpeas, peppers, onion, tomato, lemon and parsley and mix well.
- Add garlic powder, lemon juice and oil and mix again.
- Taste before adding any salt. The preserved lemon may be salty enough for the whole dish.
- Allow to sit at room temperature for a half hour.
- Mix again right before serving.
Nutrition Facts : Calories 148.5, Fat 1.4, SaturatedFat 0.2, Sodium 322.8, Carbohydrate 29.2, Fiber 6, Sugar 2.6, Protein 6.1
MOROCCAN BEEF KEFTA ON SKEWERS WITH CHOPPED VEGETABLE SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
- In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
- Preheat grill or broiler.
- Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
- Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.
FEGGOUS AND TOMATO SALAD (MOROCCAN CHOPPED CUCUMBER AND TOMATO S
Posting this recipe for ZWT and it is just like a salad I make for my family with the exception of this one not including garlic salt. When I make mine I use apple cider vinegar and olive oil, along with the salt, pepper and garlic salt. This is a recipe I found on About.com under the Moroccan food section.
Provided by diner524
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.).
- Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
- If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.
Nutrition Facts : Calories 130, Fat 10.5, SaturatedFat 1.5, Sodium 9.3, Carbohydrate 9.3, Fiber 2, Sugar 5.2, Protein 1.8
CHOPPED MOROCCAN SALAD
Chicken, arugula, avocado, chickpeas and more combine for a tasty lunch meal or dinner side dish Per serving: 413 cal, 14 g fat (2 g sat), 47 g carbs, 289 mg sodium, 7 g fiber, 26 g protein From Women's Health Magazine
Provided by Sher S.
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- 1 Combine all dressing ingredients in a blender or food processor, or whisk together until smooth.
- 2 In a large bowl, combine arugula, avocado, tomato, cucumber, onion, raisins, chickpeas, and chicken. Toss well with dressing.
- 3 Top with sunflower seeds.
Nutrition Facts : Calories 456.6, Fat 16.4, SaturatedFat 2.5, Cholesterol 75.5, Sodium 356.3, Carbohydrate 49.8, Fiber 7.9, Sugar 22.2, Protein 32.4
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