Vegetables, legumes, khdra whatever you call them, members of this much needed food group are prominent in Moroccan cuisine. Aside from Asian diets, the Moroccan diet may offer the most options for vegetarians, or anyone looking to increase vegetables in their diet. Whereas often we find vegetables as a side dish in American cuisine, they are front in center in most Moroccan dishes. The variety of locally grown products and unique ways of preparing them make for a mini-laboratory of vegetable goodness. Moroccan cuisine really is synonymous with the whole food movement. In a series of posts I will be walking through the food groups, how they are used in Moroccan cuisine and some recipe ideas incorporating them.
Some commonly used vegetables in Moroccan cooking;
- green peppers
- slaouia (Moroccan gourd)
- green beans
- sweet potatoes
- mallow leaves
- Italian parsley
There may be more regional vegetables that I have overlooked (leave me a note in the comments if you think of some!) A major characteristic of a Moroccan meal is the salad medley that comes before the main dish. Usually this course is 100% vegetables, very healthy and great tasting!
Salads aren’t the only place you will find an abundance of vegetables. Just think of a hearty couscous chock full of seasonal vegetables, cooked and seasoned to perfection. Or a juicy tajine studded with peas, carrots, potatoes, or artichokes. There are so many different variations and flavors that can be created.
Looking for some vegetarian ideas to incorporate into your meals? Why not try some of these;
- Taktouka – Green Pepper and Tomato Salad
- Moroccan Potato Salad
- Cucumber and Tomato Salad
- Fall Couscous and Roasted Vegetables
- Tajine of Beef and Artichokes
- Moroccan Porcupine Tajine
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