I recently was having a conversation with a friend of mine about Moroccan salads. In the American sense a lot of dishes labeled salads in Morocco are more similar to our concept of side dishes. However in Morocco the salad course is one unto itself, served before the main dish. In a multi-course meal they would be first followed by a “side-dish” and then 1 or 2 main dishes. During his last trip to Morocco, Youssef brought me home a beautiful large serving platter (and one for my mom too..man he knows the way to our hearts!). It’s big and I can’t use it too often because we wouldn’t eat that much without having guests over. You might have caught a glimpse in a past post. Now I present you the true purpose of the platter…..
Looks like a lot of work…guess what I took a few shortcuts! I was inspired by Christine however took my own shortcuts to speed up preparation.
- Moroccan Carrot Salad
- Baby carrots steamed in Ziploc Steam fresh bag, chilled and topped with a vinegarette
- Moroccan Green Beans in Vinegarette
- Green beans steamed and chilled with a vinegarette
- Moroccan Rice and Tuna Salad
- 1 bag of frozen rice (in the steam’s itself bag) cooked and chilled, with 1 pouch of Tuna mixed in. 1/4c vinegarette + 2 tsp mayonaise combined and mixed in. (may not use all of the dressing). Place into a bowl and inverted onto platter. Sprinkle top with cumin.
- Mixed Vegetable Salad (I added in green peppers and mangos –not authentic!)
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