Скачать или смотреть Moroccan Vegetable Salads In Chermoula - A Delicious Set Of Cooked Salad Recipes!

Vegetable salads come in dozens of varieties across Morocco from sweet carrot salad to savory eggplant zaalouk. Today, we’re making a selection of salads seasoned with chermoula, a marinade that’s typically made with cumin, paprika, garlic, olive oil, cilantro and/or parsley and lemon juice. The chermoula spices below used for the fava beans, to make carrot salad, zucchini salad and more!

Fava Beans Simmered in Chermoula

2.5lbs fresh, unshelled fava beans
5.5T Moroccan olive oil
1t ground cumin
1t ground paprika
3 cloves garlic, grated or minced
1T finely chopped cilantro
3/4t salt (or to taste)

1T freshly squeezed lemon juice
2c filtered water

For Serving
Preserved lemon
Purple Moroccan olives

Shell fava beans by removing them from their pod. Make a small incision halfway through the larger beans to ensure the chermoula is well absorbed during cooking.

In a heavy bottomed sauce pan, heat olive oil along with remaining ingredients except the lemon juice and water. Warm the mixture over medium heat just until fragrant, about 45 seconds. Add fava beans, tossing them to coat in the chermoula. Add water and lemon juice. Bring to boil, reduce to simmer and cook covered over low heat until fava beans are tender and the water has largely evaporated, about 35-45 minutes. Adjust seasoning and serve topped with sliced preserved lemon rind and purple Moroccan olives.

You can prepare carrots and zucchini in a similar fashion by boiling them in salted water with peeled cloves of garlic. Once tender, drain the water and add the chermoula spices, crushed boiled garlic and a splash of lemon juice or vinegar while the vegetables are still warm.

Serve with crusty bread and enjoy!

If you make any of these salads at home, let me know how you make yours in the comments below!

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