Moroccan salads

  • Morocco's spectacular vegetable salads: Orange Salad With Black Olives; Chickpea Salad With Red Pepper, Cucumber and Mint and Flame-Grilled Green Pepper and Fresh Tomato Salad.

    Morocco's spectacular vegetable salads: Orange Salad With Black Olives; Chickpea Salad With Red Pepper, Cucumber and Mint and Flame-Grilled Green Pepper and Fresh Tomato Salad. Stacy Zarin Goldberg for The Washington Post

 
Posted8/20/2019 10:29 AM

Orange Salad With Black Olives

Active: 25 minutes | Total: 25 minutes

                                                                                                                                                                                                                       
 

4 servings

Nutty-flavored oils, such as walnut, hazelnut or, ideally, Moroccan argan -- pressed from the seeds of a spiny tree native to southwestern Morocco and commonly found in health and beauty products -- beautifully highlight the light citrus flavors in this salad. Be sure to use a culinary argan oil.

Ingredients

2 navel or Valencia oranges

1 1/2 tablespoons extra-virgin olive oil (may substitute walnut, hazelnut or culinary argan oil)

2 teaspoons minced fresh flat-leaf parsley

Kosher salt or sea salt

Freshly ground black pepper (optional)

16 black olives, pitted and cut in half (preferably oil-cured Moroccan olives; may substitute kalamata)

Orange Salad With Black Olives.
Orange Salad With Black Olives. - Stacy Zarin Goldberg for The Washington Post
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Steps

Trim off the top and bottom ends of the oranges and reserve. Using a paring knife, remove the orange peel, along any of the white pith. Cut the orange crosswise into 1/2-inch-thick slices. Over a large bowl, pull the segments into triangular pieces and then drop into the bowl. Squeeze the reserved ends into the bowl as well.

Drizzle the oil over the oranges, then add the parsley, and season lightly with salt and, if using, pepper. Toss gently to combine. Cover and refrigerate until chilled, about 1 hour. Before serving, toss again and garnish with the olives.

Nutrition | Calories: 100; Total Fat: 8 g; Saturated Fat: 1 g; Sodium: 150 mg; Carbohydrates: 10 g; Dietary Fiber: 2 g; Sugars: 6 g.

(From food writer and cookbook author Jeff Koehler.)

Flame-Grilled Green Pepper and Fresh Tomato Salad.
Flame-Grilled Green Pepper and Fresh Tomato Salad. - Stacy Zarin Goldberg for The Washington Post
                                                                                                                                                                                                                       
 

Flame-Grilled Green Pepper And Fresh Tomato Salad

4 servings (makes 2 cups)

Called tchektchouka (or chakchouka), this favorite salad combines the smokiness of grilled peppers with the summery freshness of tomatoes. Grill the peppers over a gas flame, on a charcoal grill or under a broiler. Serve at room temperature or chilled. Stir in a tablespoon of finely chopped preserved lemon for a zesty touch.

Ingredients

2 medium green bell peppers, rinsed and patted dry

2 ripe medium tomatoes, peeled, seeded and cut into 1/2-inch chunks

1 small clove garlic, minced

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh cilantro

Pinch ground cumin

1/4 teaspoon sweet paprika

Kosher salt or sea salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

Steps

Wash the peppers and pat dry with a paper towel. Roast over a gas flame on the stove, under a broiler or on a grill, turning as the skin blackens and blisters, 8 to 15 minutes.

Cover the peppers with aluminum foil or newspaper and allow to cool, 10 to 15 minutes. (The steam will make peeling easier.) Peel away the blackened skin and rinse. Remove the stems and seeds, and cut the peppers into 1/2-inch square pieces.

In a large bowl, combine the peppers, tomatoes, garlic, parsley, cilantro, cumin and paprika. Season with the salt and pepper, drizzle over the oil, and gently toss to combine. Cover and refrigerate until chilled.

When ready to serve, add the lemon juice and gently toss again.

NOTE: Peel the tomatoes by scoring their bottoms with a wide, shallow "X," then drop them into boiling water for about 15 seconds. Lift out of the water; as soon as they are cool enough to handle, peel and discard the skins.

Nutrition | Per serving: 90 calories, 1 g protein, 6 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 40 mg sodium, 2 g dietary fiber, 3 g sugar

(From food writer and cookbook author Jeff Koehler.)

Chickpea Salad With Red Pepper, Cucumber and Mint.
Chickpea Salad With Red Pepper, Cucumber and Mint. - Stacy Zarin Goldberg for The Washington Post

Chickpea Salad With Red Pepper, Cucumber And Mint

4 servings (makes about 5 1/2 cups)

This vibrant salad is full of body, texture and color, and features a delightful balance of tang and minty herbal aromas.

Ingredients

3 cups low-sodium cooked chickpeas (from two 14.5-ounce cans)

5 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice, or more as needed

Kosher salt or sea salt

Freshly ground black pepper

1/4 red bell pepper, cored, deribbed, seeded and cut into small dice

1 medium cucumber, seeded, or 1/2 seedless cucumber, peeled and cut into small dice

1/4 cup packed, minced fresh mint leaves

Rinse and drain the chickpeas; transfer to a large saucepan and add 2 cups water. Bring to a boil over medium-high heat, then drain in a colander until cool.

In a large serving bowl, whisk together the oil and lemon juice until well blended. Season lightly with the salt and pepper. Add the drained chickpeas, along with the red bell pepper and cucumber. Toss gently to incorporate. Taste, and add more salt, if needed.

Stir in the mint just before serving.

Nutrition | Per serving: 320 calories, 10 g protein, 28 g carbohydrates, 21 g fat, 3 g saturated fat, 0 mg cholesterol, 280 mg sodium, 9 g dietary fiber, 6 g sugar

(From food writer and cookbook author Jeff Koehler.)

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