I got some carrots in my CSA and decided to make Moroccan Carrot Salad. In a traditional carrot salad you would slice the carrots but these were so thin and delicate I just peeled them and left them whole.
Our yearly Moroccan dinner was chosen by Foodbuzz for their 24, 24, 24 event – 24 bloggers, in 24 places making 24 posts. The party was a success and we had a lot of delicious food to share with dear friends.
Cook the whole carrot until fork tender. Slice into coins. Mix the rest of the ingredients together and a toss with carrots. Chill in refrigerator until ready to serve.
Moroccan Tomato Salad
1 Pound tomatoes, peeled, seeded and
2 Roasted bell peppers, peeled, seeded
1 Onion, chopped
2 Cloves of garlic chopped
1/2 Cup of cilantro chopped
2 Tablespoons ground cumin
1 Cup lemon juice
1/2 Cup extra virgin olive oil
Mix all the ingredients together.
Moroccan Spiced Pistachios
1 Tablespoon Extra Virgin olive oil
2 Cups Pistachios
1/2 Cup dried apricots quartered
2 Tablespoons ground cumin
1/2 Teaspoon argan oil
1/4 Cup cilantro
2 Tablespoons course sea salt.
Heat oil in sauté pan, add cumin and toast for 30 seconds, add the pistachios toast for two minutes or until they start browning. Take off heat and add argan oil, cilantro, apricots and sea salt. Serve warm.
Dr Seuss? I found some purple cauliflower at Whole Foods and that is what it reminded me of.
This salad uses a variety of vegetables to create great texture and taste. I dressed it simply with argan oil and lemon juice. Argan oil is an oil from Morocco that is made from the kernels of the Argan tree. In the past Berber tribesmen would collect the undigested kernels from goats to press the oil out. Today the production of this oil benefits women in Morocco through a program with UNESCO. It has an unusual nutty flavor and also is said to hold some medicinal qualities.
For the salad you could really use any vegetable you like. I wanted to find a balance in texture hence the crispy jicama, soft cauliflower.
2 Cups cauliflower, blanched until fork
1/2 Cup jicama, diced
1/2 Cup long beans cut in to 1/2 inch pieces
1/4 Cup red onion diced
2 Tablespoon chervil, minced
1/2 Cup radicchio roughly chopped
2 Tablespoons lemon juice
1 Tablespoon aragan oil
1/2 Tablespoon extra virgin olive oil
Fresh ground pepper
Toss all the ingredients together and serve in cups of radicchio leaves.
Well, actually nine vegetable cous cous. This would be a great recipe for a meatless Monday.
1Bulb Fennel, quartered
2Stalks celery cut into four inch pieces
1Carrot cut into four inch pieces
½Head cabbage, cut in half
sprout cut in half
1Corn cob, cut in two inch pieces
1 Red bell pepper, quartered
114.5 Can diced tomatoes
4Cups Water or vegetable broth or a mixture of both
1Teaspoon Smoked Paprika
1Bunch Cilantro tied (make sure to leave roots on)
Place all the vegetables except the snow peas in a stock pot.Cover with water, spices and cilantro.Bring to a boil and simmer for about 15 minutes or until vegetables are fork tender.Add the snow peas in the last minute.
Cook cous cous per package. (I actually prefer to steam it) When cous cous is down, fluff with a fork adding the butter. (Butter can be omitted if you want it to be vegan)
Place on a platter and arrange vegetables around, pour vegetable cooking broth over the cous cous.