Best 4 Moroccan Salad With Charmoulachermoula Dressing Recipes

Tantalize your taste buds with a culinary journey to Morocco, where flavors dance in perfect harmony. Discover the vibrant Moroccan salad, a symphony of colors, textures, and aromas, complemented by the tantalizing charmoula dressing. This delightful dish embodies the essence of Moroccan cuisine, a blend of sweet, savory, and slightly tangy notes.

Our carefully curated collection of recipes guides you through the art of crafting this refreshing salad. Dive into the classic Moroccan salad recipe, featuring crisp cucumbers, juicy tomatoes, sweet bell peppers, and aromatic red onions. Learn how to prepare the vibrant charmoula dressing, a blend of fresh herbs, zesty lemon juice, and fragrant spices that elevates the salad to new heights.

For a vegan twist, explore our vegan Moroccan salad recipe, where roasted chickpeas replace the traditional tuna, providing a protein-packed and flavorful alternative. Delight in the crunch of roasted chickpeas and the harmonious blend of vegetables and herbs. The vegan charmoula dressing, made with tahini and fresh herbs, adds a creamy and tangy touch to the salad.

If you're short on time, try our quick and easy Moroccan salad recipe. This simplified version uses pre-cut vegetables and a store-bought charmoula dressing, making it a convenient and delicious option for busy weeknights. Enjoy the same explosion of flavors without compromising on taste.

Indulge in the authentic flavors of Morocco with our Moroccan salad and charmoula dressing recipes. Each recipe offers a unique take on this classic dish, catering to different preferences and dietary needs. Embark on this culinary adventure and experience the magic of Moroccan cuisine in your own kitchen.

Let's cook with our recipes!

MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING

Moroccan Salad With Charmoula/Chermoula Dressing image

Make and share this Moroccan Salad With Charmoula/Chermoula Dressing recipe from Food.com.

Provided by Chris Brolin

Categories Tempeh

Time 20m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

1 potato, chopped
1 bell pepper, chopped
1 small eggplant, chopped
2 ounces tempeh
1 small red onion, chopped
2 garlic cloves, coarsely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 cup parsley
salt
pepper

Steps:

Saute vegetables in olive oil until tender.
Add tempeh, paprika, and cumin and heat through.
Add parsley and toss.
Season with lemon juice, salt, and pepper.

MOROCCAN SALAD DRESSING

Moroccan Salad Dressing image

Make and share this Moroccan Salad Dressing recipe from Food.com.

Provided by Dancer

Categories Salad Dressings

Time 10m

Yield 3/4 c.

Number Of Ingredients 8

Ingredients

2 tablespoons lemon juice or 2 tablespoons wine vinegar
8 tablespoons olive oil
4 cloves garlic, chopped
1/2 teaspoon sweet red peppers or 1/2 teaspoon Hungarian paprika
1/8 teaspoon hot red pepper or 1/8 teaspoon cayenne
salt and black pepper
4 tablespoons Italian parsley, chopped
4 tablespoons cilantro, chopped

Steps:

Mix together all the ingredients and let sit for a while to allow the flavours to blend.

Nutrition Facts : Calories 1316.2, Fat 144.3, SaturatedFat 19.9, Sodium 19.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.5, Protein 1.9

MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA

Moroccan Skirt Steak Salad With Chermoula image

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 16

Ingredients

For the skirt steak:
1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Blender Chermoula Sauce
Vegetable oil (for grill)
For the salad:
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup Blender Chermoula Sauce, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

Steps:

Marinate and grill the steak:
Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Assemble the salad:
Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
Do Ahead
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

CHERMOULA

Chermoula image

Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.

Provided by Martha Rose Shulman

Categories condiments, dips and spreads

Time 10m

Yield Makes 1 cup, about

Number Of Ingredients 10

Ingredients

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

Steps:

Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram

Tips:

Use ripe tomatoes: For the best flavor, use ripe, juicy tomatoes. Look for tomatoes that are a deep red color and have no blemishes.
Chill the salad before serving: This will help the flavors to meld and make the salad more refreshing.
Use fresh herbs: Fresh herbs, such as parsley, cilantro, and mint, add a lot of flavor to this salad. If you can't find fresh herbs, you can use dried herbs, but they won't be as flavorful.
Make the chermoula dressing ahead of time: The chermoula dressing can be made up to 3 days ahead of time. This makes it a great option for a quick and easy weekday meal.
Serve the salad with grilled chicken or fish: This salad is a great side dish for grilled chicken or fish. The chermoula dressing adds a lot of flavor to the protein.

Conclusion:

Moroccan salad with chermoula dressing is a healthy and flavorful dish that is perfect for a summer meal. The salad is made with fresh vegetables, herbs, and a zesty chermoula dressing. It is a great side dish for grilled chicken or fish, or it can be served as a main course.