Friday, 27 December 2013

Trio of Moroccan cooked salads with chermoula: carrots, courgette and green beans


As promised in the previous post where I have re-introduced the Moroccan chermoula marinade, let's kick start this serie of cooked salad with a simple carrot salad, which can also be served as a side dish with any meat..

Generously marinated carrots
Discretely marinated carrots

Ingredients
Serves 4 to 6 persons
Prep: 10 min - cooking: 14 min

Moroccan cooked carrot salad with chermoula
  • 500 to 600 g of large carrots, peeled, halved and then quartered lengthwise (or diced)
  • 1/4 cup of chermoula paste
  • 2 tbps of olive oil + 1 tbps to drizzle at the end
  • Juice of 1/2 lemon
  • Black olives for garnish (optional)
Moroccan cooked courgette salad with chermoula

    • Replace carrots with 500 to 600 g of green courgettes halved and then quartered lengthwise (or diced or cut thin)
    Cooked courgettes with a light chermoula

    Green beans with chermoula
    • Replace the carrots with  500g of green beans, trimmed and side veins removed. You could cut them into 4 cm lenght bits or leave them long.

    Cooked green beans with chermoula

    Preparation

    Carrots/ green beans

    Steam or blanch the carrots/green beans in salted boiling water for 5 to 10 minutes. You may keep them al dente or cook them to tenderness. 

    Heat the oil in a pan and add 1/4 to 1/2 cup of chermoula, cook for about a minute. Add in the cooked vegetable (carrot or courgette), stir and cook for about 5 minutes (the courgettes need to be handled with care at this level). I do add some water and cover the pot as it allows them to be infused with charmoula as they carry on cooking. 

    Off the heat and once he cooked vegetables are cooked, you may add a few drops of lemon juice and olive oil before serving.

    Courgettes

    Sliced round or finger/tall, you'd better cook them from the beginning in a liquid charmoula. Add water to cover the vegetables in the pot and put the lid on. It will take about 15 min maximum on medium heat depending on their thickness.



    These salads are always served with hardly any sauce.

    They also keep will in the fridge for up to 4 days. They can be served cold, warm or at room temperature (which I find to be the ideal option).

    As an alternative, you may also follow the same recipe to make a Moroccan cooked potato salad..


    Note : take a look at this cabbage salad with chermoula...It will convert you in case you are not fan of cabbage..



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