Best 4 Moroccan Seafood And Broccoli Salad Recipes

BEST MOROCCAN FISH RECIPE

Steps:

• In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
• Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
• Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
• Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
• When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
• Serve immediately with your favorite crusty bread, grain, or rice.

MOROCCAN SEAFOOD AND BROCCOLI SALAD

Steps:

• Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl.
• Add scallions through seafood.
• Bring the chicken broth to a boil in a medium saucepan. Add the couscous, parsley and thyme, and cook 30 seconds; remove pan from heat, cover tightly and let stand 5 minutes.
• Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified.
• Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well.
• Chill at least 1 hour.
• Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.

BROCCOLI SALAD

Steps:

• To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
• Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
• Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.

CRISPY BROCCOLI SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the ground almonds and garam masala together with some seasoning. Stir the broccoli pieces with the egg to coat, then in the almond mix. Tip onto a lined baking tray and put into the oven to roast for 15 mins.
• Mix the onion with half the lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yogurt, season and set aside.
• In a large mixing bowl, mix the cooked mixed grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate and top with the crispy broccoli. Drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.