Best Moroccan Greens Recipes

MOROCCAN STYLE SALAD

Moroccan Style Salad image

Looking for a way to use radishes or mint? Try this fresh-made salad. It was a big hit at our house recently. I forgot to do the picture, so maybe next time I make it I'll get one.

Provided by Susan Feliciano

Time 15m

Number Of Ingredients 17

Ingredients

SALAD
1 c mandarin oranges (reserve juice)
1/2 c thinly sliced radishes
1 c shredded red or green cabbage
1/2 c green onions with tops, sliced in diagonals
1/4 c sliced green pitted olives
5 c spinach and romaine leaves, torn
snipped fresh mint
DRESSING
3 Tbsp wine vinegar
2 Tbsp lime juice
2 Tbsp honey or 1 tbsp agave nectar
3 Tbsp reserved mandarin orange liquid
1/2 tsp dried crushed oregano
1/4 tsp ground cumin
dash(es) salt and pepper
1/3 c light flavored salad oil

Steps:

1. Whisk together the first 7 ingredients of the dressing. Slowly whisk in oil in a thin stream until well-blended. Let sit at room temperature about 15 minutes for flavors to blend.
2. Toss salad ingredients (except mint) in large salad bowl. Then toss with the dressing. Divide into serving dishes. Top servings with snipped fresh mint leaves.

MOROCCAN GREENS

Moroccan Greens image

A vegetable dish which can be served as one of several dishes in a vegetarian Moroccan banquet or as a side dish to a meat dish, in which case it would serve many more than 6 people. This recipe for Moroccan Greens has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found on Huey's website. Huey (Iain Hewitson) is an Australian chef who has written several recipe books and hosts a popular TV cooking show twice daily on weekdays. He also runs Tolarno's restaurant in Melbourne. Whenever vegetable stock is an ingredient in a recipe, as it is in this recipe, I use my Vegetable Stock Recipe #135453 because it is heaps more flavoursome than any other vegetable stock I had previously come across.

Provided by bluemoon downunder

Categories Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon cayenne
1 -2 tablespoon ground cumin
1 large sweet potato, cut into chunks
4 1/2 cups vegetable stock
2 (400 g) cans chickpeas, drained and rinsed
baby spinach leaves
8 sugar snap peas, topped and tailed
8 green beans, sliced
1/4 cup Chinese cabbage, shredded (wonga bok)
2 cups couscous
1 tablespoon raisins

Steps:

Heat the oil in a large non-stick pan and gently sauté the onion, garlic and ginger.
Add the spices and briefly toss the contents of the pan to toast the spices.
Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.

Nutrition Facts : Calories 439.5, Fat 4.7, SaturatedFat 0.6, Sodium 420.4, Carbohydrate 84.6, Fiber 10.7, Sugar 2.7, Protein 15.2

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