Moroccan cuisine is diverse and varied and contains many different influences, including Mediterranean, Arabic, Moorish and Berber cuisines. The Arabs introduced the fruit and spices and bittersweet flavors often found in recipes for tagine. The Ottoman Empire introduced skewers, Jews have taught new techniques of food preservation and the French wine translated and pastries.
Poultry, leaf, livestock and seafood are all produced in the country, in large quantities and a wide range of fruits and vegetables are grown, including tropical. Dried fruit, cold pressed olive oil, and lemon pickle function in many Moroccan dishes. Moroccan cuisine typically has more spice to the cuisine of the Middle East.
Moroccan salads can be made with raw or cooked ingredients and are served cold or hot. A mixture of tomato and eggplant known as "Zaalouk" is a popular Moroccan salad recipe, like "taktouka," which is a combination of green pepper, tomatoes, garlic and spices.
Perhaps you are familiar with Moroccan ingredients. One of the most famous North African couscous and ingredients is that grain is particularly popular in the United Kingdom and France. Bastille and lamb tajine dishes are also popular.
Couscous salad to use
You can use couscous as a base for a Moroccan salad. Just cook the couscous according to package directions, then add some diced tomatoes, cucumber and dried fruit or raisins. Stir in olive oil, finely chopped garlic, and cumin for flavor and maybe a little lemon juice too. Season to taste with salt and pepper and you have a healthy Moroccan salad.
Another way to use a Moroccan couscous salad would add the saffron, dates, dried apricots, nuts, olives and a bit of orange juice, or any combination of these ingredients. It would be a light and aromatic salad.
Salad Recipe for zucchini
The recipe makes enough to serve followed four people. In this recipe, zucchini diced and combined with delicious flavors including garlic, parsley, cumin, lemon juice, paprika and more.
What you'll need:
1 1/2 lbs of fresh zucchini
1 teaspoon paprika
1/4 cup olive oil
1 teaspoon salt
4 tablespoons water
1/8 teaspoon cayenne pepper
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon cumin
2 tablespoons lemon juice
How to:
Scrub zucchini but do not peel. Trim the ends and cut finely. Add the zucchini in a pan with garlic, water, olive oil and spices. Cover the saucepan and cook over medium heat for seven or eight minutes, or until zucchini is tender but a little bite to it yet.
Stir in parsley, cumin and lemon juice and simmer uncovered until the mixture liquid has reduced. Taste and adjust seasoning. You can serve this warm or cold salad, as a dip for crackers or pita bread or served with a fork.
