If you’ve ever been to Morocco, you know how predominant Moroccan side dishes are in Moroccan cuisine. They are an important component of any Moroccan menu. In fact, they are as important and necessary as the main dish. Moroccan side dishes are VERY delicious and compete with the popular Moroccan tagines and stews.
When you are at a Moroccan table, you will find yourself reaching to the side dishes as often as you are reaching to the main dish. And the good thing is, Moroccan side dishes are really easy to make! Not so sure? Just try these recipes below and you will be amazed. They are the easiest and tastiest Moroccan side dishes to make.
These side dishes go with Moroccan lamb tagines, beef tagines, chicken tagines, or any vegetable tagine. Here is the list of my favorite and most requested Moroccan side dishes recipes. They are easy to make and every bite will taste like being on vacation in Morocco.
Popular Moroccan Vegetable Side Dishes
In Morocco they are made with a large variety of cooked or raw vegetables. Cooked carrots, beets, dried beans, or roasted eggplant cubes can all be prepared with this simple dressing. Juicy tomatoes, crispy cucumbers, savoury roasted peppers and piquant onions all mingle with a simple lemon, olive oil and cumin vinaigrette.
Fresh Moroccan Salad
Light, fresh, and crunchy, a classic Moroccan salad is just the thing to jazz up your salad repertoire. Keep it simple with tomatoes, cucumber, onion, and herbs, or add a roasted green pepper for even more flavour. It's the easy, zippy dressing that will win you over.
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If you love Greek salad, you'll love this simple Moroccan Salad. It's even easier to make and has that same toothsome crunch with an irresistible fresh flavour.
Ingredients:
- 2 green bell peppers, roasted (optional)
- 1 small red onion, finely diced
- Juice of half a lemon (1½-2 tablespoons) or use vinegar
- 1 lb.
Instructions:
- Roast the peppers: If using the green bell peppers, roast them first. Either blister the peppers black on all sides on a barbecue grill or over a gas flame. Or to roast them under a broiler - preheat the broiler and place the top oven rack 6 inches (15cm) below the top oven element. Cut the peppers in half through the core, remove the core and seeds, and place the pepper halves cut-side-down on a metal baking sheet. Broil for 15 minutes, until blackened. Place the roasted halves into a small saucepan with a lid or into a sealed plastic bag until cool enough to handle. Then peel off most of the outer blackened skin. (Don't rinse the peppers, as this removes flavour. A few flecks of char are fine.) Cut the peeled halves into strips, then into ½-inch squares.
- Finely dice the onion, and place it into the bottom of the salad bowl. Squeeze the lemon juice over, tossing the onion to coat it in the juice. Leave it to macerate while you prepare the rest of the salad. This really helps take the 'bite' out of the onions by lightly pickling them.
- Cut the tomatoes in half 'across the equator'. Use your finger to dig out the seeds and juices from each section, discarding them. Set each seeded tomato half cut-side-down to drain while you seed the rest. Cut the seeded tomatoes into ½-inch (1cm) dice. Place the diced tomatoes on top of the marinating onions, but don't stir them yet.
- Dice the cucumber into small cubes (¼-½-inch), and layer them on top of the tomatoes.
- If using the diced roasted peppers, layer them on top of the cucumbers.
- Sprinkle with the chopped fresh parsley and cilantro.
- Sprinkle the cumin, salt, and pepper on top of the herbs.
- Drizzle the olive oil down the sides of the bowl.
- Toss and serve right away, or cover and refrigerate the salad until serving time. Toss just before serving.
To prepare Moroccan Salad ahead, layer all the ingredients in the serving bowl, cover with plastic wrap, and chill until needed, up to 1 day ahead. To save time, you can roast the green pepper for this salad up to 5 days in advance. Or roast extra peppers and freeze them - peel, dice and pack each roasted pepper into sandwich baggies, remove all the air, then freeze for up to 3 months.
Moroccan Carrot Salad
This is one of my favorite Moroccan side dishes to make. It takes less than 30 minutes total and it’s full of flavors and vitamins. I make it all the time when I am having guests and I always get tons of compliments. The aromatics combined with the carrots give a delicious fresh citrusy flavor.This carrot salad is great hot, tepid, or cold. Serve it with fresh bread or as an appetizer.
How To Make Moroccan Carrot Salad | Ep 569
Sweet and Spicy Moroccan Roasted Carrots
Here is a simple, tasty recipe for Moroccan Roasted Carrots- a delicious vegan side dish that is full of great flavor! The carrots are caramelized in a very hot oven then tossed in an orange-cumin-cinnamon dressing.
Instructions:
- Scrub or peel the carrots then cut into 3-4 inch pieces.
- In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize.
- Toss this with the carrots and spread out in a single layer on a parchment-lined sheet pan.
- Roast for 20 to 25 minutes, stirring the carrots halfway through.
Moroccan Marinated Olives
Every Moroccan kitchen has jars and jars of homemade marinated olives ready to use. We use them as a side dish, as appetizers or to decorate tagine dishes. Making them is as easy as mixing your olives with spices and aromatics and filling your jars. They make a thoughtful gift too. Here is my mother’s marinated olives recipe.
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Moroccan Pepper Salad
There are different ways to make Moroccan pepper salad. The traditional way starts by roasting the peppers and tomatoes on a grill or in the oven to add a delicious roast flavor. This pepper salad is delicious cold or tepid. Eat it with fresh bread or as a tapas, or add it to your sandwiches and salads.
Moroccan Orange Salad
This is a sweet alternative to Moroccan side dishes which you can also serve as a dessert. This orange salad is probably the easiest dessert you can make. The secret ingredient is orange blossom water which makes every ingredient stand out. This orange salad recipe requires a few ingredients and you can make it in less than 5 minutes.
Moroccan-Spiced Root Vegetables with Couscous
Root vegetables are simmered in spices, tomatoes, and stock before getting tossed with raisins and beans and being served over a bed of couscous.
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tags: #Moroccan
