Moroccansummersalad Recipes

Steps:

• In a large bowl combine oil and lemon juice.
• Dice all fruit and veggies and add to bowl.
• Salt and pepper to taste.
• Serve at room temperature or refrigerate and serve chilled.
• Best served within 24 hours.

Steps:

• Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes.
• Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes.
• Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss.

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
• In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

Steps:

• Preheat the oven to 350 degrees F. Spread the pitas on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
• Meanwhile, preheat a grill to medium high. Combine the ground beef, grated red onion, 1 tablespoon each olive oil and harissa, and 1/4 teaspoon each salt and pepper in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; set aside.
• Whisk the lemon juice with the remaining 1 tablespoon harissa in another large bowl. Gradually whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, cucumbers, herbs and sliced red onion; toss to coat. Set aside.
• Brush the grill grates with oil. Grill the burgers about 4 minutes per side for medium rare. Add the lettuce and pita wedges to the salad bowl; toss. Top each serving of salad with the feta and burgers.

Steps:

• 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
• 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
• 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

Steps:

• DRESSING:.
• Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
• SALAD:.
• The day before you wish to serve.
• Place all the vegetables, except for the lettuce, in a large bowl.
• Toss with enough dressing to coat well.
• Cover and refrigerate.
• Serve on a bed of greens,along with Couscous and warm grilled pita bread.
• Pass more dressing if any left over.

Steps:

• Combine cumin, paprika and 1/2 teaspoon salt in a shallow bowl, and lightly coat chicken with spices. Heat 2 tablespoons of the oil in a sauté pan. Sear chicken on medium-high about 90 seconds on the "skin" side, turn, add wine, reduce heat to very low, cover and braise 25 minutes. Remove chicken and juices to a clean bowl.
• Add bell pepper and onion to the pan and sauté on low about 10 minutes, until softened. Add zucchini and olives and sauté until zucchini starts to soften, about 5 minutes. Stir in harissa, lemon juice, honey and 3 tablespoons olive oil. Remove from heat.
• Using your fingers and a paring knife, remove chicken from the bones and tear meat in strips. Place chicken and juices in a bowl, along with vegetable mixture from the sauté pan and preserved lemon peel. Toss ingredients together and set aside.
• Heat remaining tablespoon of oil in a 2-quart saucepan. Add couscous and remaining salt and stir over low heat 2 to 3 minutes. Pour in 1 1/4 cups boiling water, stir, cover and set aside 15 minutes. Uncover, fluff couscous with a fork, stir over low heat a few minutes to dry it, then fold in half the mint. Transfer chicken to a serving platter, scatter with remaining mint and serve with couscous in a bowl alongside, all at room temperature.

Steps:

• Slice carrots, diagonally, into pieces.
• Cook carrots in boiling water until crisp-tender, about 5 minutes.
• Drain, rinse with cold water, and drain again.
• Set aside to cool.
• Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
• Stir to dissolve sugar and salt.
• Stir in olive oil, parsley, and raisins.
• Add carrots and toss.
• Cover and refrigerate at least one hour or overnight to chill and blend flavors.
• Stir occasionally.
• Serve on lettuce leaves, if desired.
• Cooking time means refrigeration time.

Steps:

• Wash and peel vegetables. Cut them into small dices then combine in a salad bowl.
• For the dressing, mix together oil, vinegar, salt and pepper. Pour the dressing over the salad, mix well.
• Garnish with diced black olives.

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.