Pic of Moroccan salad

Moroccan salad

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Moroccan salad

Serves 4 20 min
An easy, seasonal salad and a popular side dish in Morocco and Tunisia. This goes well with couscous and grilled meats. Another good way to eat it is as a starter with black olives and quartered boiled eggs. Minced preserved lemon is a very good addition, as is a little crumbled goat's cheese.


  • 2 large green peppers, quartered and deseeded
  • 450g ripe tomatoes, deseeded and chopped
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 large garlic clove, crushed
  • ½ tsp ground cumin
  • 2 tbsp fresh parsley or coriander, finely chopped


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Grill the peppers skin-side to heat until blackened and blistered. Drop into a plastic bag, knot the ends and leave until cool enough to handle.
  • Step 2

    Strip off the skin, then cut the peppers into small pieces. Mix with the tomatoes and any juice given out by the peppers.
  • Step 3

    To make the dressing mix the remaining ingredients. Toss with the tomatoes and peppers. Serve at room temperature.

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