Cooked Moroccan Salad Of Tomato And Roasted Pepper Recipe

Recipe By Slurrp

This cooked Moroccan salad is a flavorful combination of tomatoes and roasted peppers. The tomatoes are cooked down to a soft and juicy consistency, while the roasted peppers add a smoky and slightly sweet flavor. The salad is seasoned with a blend of Moroccan spices, including cumin, paprika, and coriander, which adds a warm and aromatic touch. It is a versatile dish that can be served as a side dish or as a topping for grilled meats or sandwiches.

4.8
24 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Cooked Moroccan Salad Of Tomato And Roasted Pepper
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Ingredients for Cooked Moroccan Salad Of Tomato And Roasted Pepper Recipe

  • 1/2 Red Bell Peppers
  • 1/2 Yellow Bell Peppers
  • 1 Tomatoes, Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Ground Coriander
  • As required Salt And Pepper To Taste
  • as needed Chopped Herbs

Directions: Cooked Moroccan Salad Of Tomato And Roasted Pepper Recipe

Cooking Directions

  • STEP 1.Start by roasting the peppers under the broiler until the skin is charred and blistered. Let them cool, then peel off the skin and remove the seeds.
  • STEP 2.In a large skillet, heat some olive oil over medium heat. Add chopped tomatoes, garlic, and the roasted peppers. Cook until the tomatoes are soft and the flavors have melded together.
  • STEP 3.Season the mixture with Moroccan spices like cumin, paprika, coriander, salt, and pepper. Stir well to combine and let it cook for a few more minutes.
  • STEP 4.Remove from heat and let the salad cool slightly before serving. It can be enjoyed warm or at room temperature.
  • STEP 5.Serve the cooked Moroccan salad as a side dish or as a topping for grilled meats or sandwiches. It can also be stored in the refrigerator for up to 3 days.

Cooking Tips

  • To easily remove the skin from the roasted peppers, place them in a plastic bag after roasting and let them steam for a few minutes. The steam will help loosen the skin.
  • Adjust the amount of Moroccan spices according to your taste preferences. You can add more or less depending on how spicy or flavorful you want the salad to be.
  • For added freshness, you can garnish the salad with chopped herbs like parsley or cilantro before serving.

Storage and Serving

  • Store the cooked Moroccan salad in an airtight container in the refrigerator for up to 3 days.
  • Serve the salad as a side dish alongside grilled meats or as a topping for sandwiches or wraps.
  • You can also enjoy the salad on its own as a light and refreshing meal.
Nutrition
value
216
calories per serving
18 g Fat4 g Protein10 g Carbs7 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    4g
  • Carbs
    10g
  • Fiber
    7g

MacroNutrients

  • Carbs
    10g
  • Protein
    4g
  • Fiber
    7g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    107mg
  • Iron
    3mg
  • Vitamin A
    2769mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    79mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    66mg
  • Manganese
    2mg
  • Phosphorus
    78mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp