Best Moroccan Bean Salad Recipes

MOROCCAN BROAD (FAVA) BEAN SALAD

Moroccan Broad (Fava) Bean Salad image

The addition of preserved lemon gives this salad a distictive taste from Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 kg broad beans, in the pod
5 tablespoons olive oil
1/2 lemon juice
2 garlic cloves, chopped
1 teaspoon ground cumin
2 teaspoons paprika
1 tablespoon coriander, finely chopped
1 preserved lemon, chopped
1/4 cup black olives

Steps:

bring a large pan of salted water to the boil.
Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
drain and refresh under cold running water.
slip off and discard the outer skin of the bean.
put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
season to taste with salt and pepper and leave to cool in the pan.
tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

MOROCCAN GREEN BEAN SALAD

Moroccan Green Bean Salad image

From Metro.ca You can grill the zucchini yourself or purchase grilled zucchini in some grocery stores.

Provided by Dreamer in Ontario

Categories Peppers

Time 24m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

9 ounces green beans, ends trimmed
1/4 cup diced dried apricot
2 tablespoons orange juice
1/2 yellow pepper, cut into strips
1/2 red pepper, cut into strips
1/2 red onion, sliced
1/4 cup sliced black olives
1/2 cup cherry tomatoes, halved
1 tablespoon chopped coriander
1/4 cup irresistible mezzo olive oil
1 teaspoon couscous mixed spice
salt and pepper
1/4 cup lime juice
zucchini, slices grilled

Steps:

Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
Garnish with grilled zucchini slices.

Nutrition Facts : Calories 195.3, Fat 14.8, SaturatedFat 2, Sodium 69.7, Carbohydrate 16.5, Fiber 3.6, Sugar 9, Protein 2.3

MOROCCAN KIDNEY BEAN & CHICKPEA SALAD RECIPE - (4.4/5)

Moroccan Kidney Bean & Chickpea Salad Recipe - (4.4/5) image

Provided by devogirl

Number Of Ingredients 11

Ingredients

1 small clove garlic, chopped
1 teaspoon kosher salt, divided
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons ground cumin
1/4 teaspoon ground cinnamon
2 15-ounce cans dark red kidney beans (see Tip), rinsed
1 15-ounce can chickpeas, rinsed
1 cup finely diced carrot
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh mint

Steps:

Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. Tips & Notes Make Ahead Tip: Omit mint, cover and refrigerate for up to 8 hours. Stir in mint just before serving.

MOROCCAN BEAN SALAD

Moroccan Bean Salad image

Cinnamon, cumin, raisins, almonds. These are just some of the pantry ingredients that put the Moroccan-style flavor in this easy bean salad.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

Ingredients

1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
2 cans (15 oz. each) chickpeas (garbanzo beans), drained, rinsed
1/2 cup raisins
1/2 cup slivered almonds

Steps:

Beat dressing, cumin and cinnamon in medium bowl with wire whisk until well blended.
Add beans and raisins; mix lightly. Sprinkle with almonds; cover.
Refrigerate at least 30 min. before serving.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g

MIXED BEAN SALAD IN A MOROCCAN DRESSING

Mixed Bean Salad in a Moroccan Dressing image

I got this recipe from cannedfood.co.uk about 6 years ago and this is the only mixed bean salad that I like to have! This salad is great made the day before as the longer it is left the more intense the flavours become.

Provided by Nabiha

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (420 g) can kidney beans, drained and washed
1 (420 g) can chickpeas, drained and washed
1 (420 g) can butter beans, drained and washed
1 (420 g) can borlotti beans, drained and washed
4 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 cucumber, cubed
4 vine ripened tomatoes, cubed
1 lemon, juice of

Steps:

Mix all the beans together in a bowl.
Heat 1 tbsp olive oil in a large frying pan.Add half the onion and all of the garlic, and cook gently for 5 minutes until the onion is soft.
Add the spices and cook for 1 minute, stirring continuously. Let cool for 5 minutes.
Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion.
Whisk together the remaining olive oil and lemon juice and pour over the bean salad.
Leave to marinade if you can, as this will enhance the flavours.

Nutrition Facts : Calories 594.6, Fat 16.7, SaturatedFat 2.4, Sodium 1153.5, Carbohydrate 89.3, Fiber 26, Sugar 7, Protein 26.6

MOROCCAN FAVA BEAN SALAD WITH OLIVE OIL AND SPICES

Moroccan Fava Bean Salad with Olive Oil and Spices image

This easy cooked Fava Bean Salad is usually offered as a side, but it can also be served as a vegetarian main dish. Moroccans typically eat it as a dip with Moroccan bread or as a finger food. Whether or not to remove the fava bean skins is left to the preference of the diner. The preserved lemon is optional. Serves 4 as a side dish.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 lb. (500 g) shelled fresh fava beans
3 cloves garlic, finely chopped
2 teaspoons paprika
1 teaspoon cumin
4 tablespoons olive oil
1 cup water
1 tablespoons lemon juice, or more to taste
1/2 teaspoon salt, or more to taste
3 tablespoons chopped parsley or cilantro
1/2 preserved lemon, cut into quarters (optional)

Steps:

Place the fava beans, garlic, spices, olive oil and water in a small pot. Bring to a simmer, cover, and cook for about 20 minutes.
Add the salt and lemon juice, cover, and continue simmering for another 5 to 10 minutes or until the sauce is reduced to oil and spices. Stir in the parsley and preserved lemon, taste for salt, and serve warm or at room temperature.