Moroccan Pepper Salad Recipes
MOROCCAN COOKED PEPPER SALAD
A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.
Provided by HIMEESGIRL
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g
TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD
Make and share this Taktouka - Moroccan Tomato and Pepper Salad recipe from Food.com.
Provided by PanNan
Categories Moroccan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 145.2, Fat 10.8, SaturatedFat 1.5, Sodium 304.7, Carbohydrate 12.2, Fiber 3.9, Sugar 7.4, Protein 2.5
MOROCCAN GRILLED PEPPER AND TOMATO SALAD (CHAKCHUKA)
Here's a salad that evokes the smells and tastes of Morocco. 'Chakchuka' is a wonderful side dish that refreshes with the tanginess of preserved lemons, leaving a lovely lingering after-taste. It has real body that doesn't leave you hungry once you have finished eating...unlike most other salads! Recipe courtesy of www.africanoz.com.au. I have not tried this, but i think with the addition of some chickpeas & served with couscous this would be great! Time is an estimate.
Provided by Rhiannon and Matt
Categories African
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 325.7, Fat 22, SaturatedFat 3.2, Sodium 51.3, Carbohydrate 31.8, Fiber 10.5, Sugar 19, Protein 7.4
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