Salat Tangiers

Salat Tangiers Recipe from Morocco | Ingredients and Preparation

Region / culture: Morocco | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Salat Tangiers is a delicious and refreshing couscous salad that is perfect for a light and healthy meal. Packed with vegetables, fruits, nuts, and a flavorful dressing, this salad is sure to impress your taste buds.

History

Salat Tangiers is a traditional Moroccan salad that originated in the city of Tangier. It is a popular dish in Moroccan cuisine and is often served as a side dish or as a main course. The combination of couscous, vegetables, and fruits makes this salad a nutritious and satisfying meal.

Ingredients

Couscous Salad

450 g uncooked couscous
1 tsp salt
Boiling water as needed
100 g diced carrots
1 de-seeded and diced sweet pepper
100 g green beans cut into short lengths
1 chopped red onion
50 g raisins
25 g chopped almonds
110 ml olive oil
Tablespoons of lemon juice as needed
0.25 tsp cinnamon
3 tbsp orange juice
4 tbsp parsley
1 tbsp freshly chopped mint

How to prepare

In a large bowl, mix the couscous and salt. Add enough boiling water to cover it.
Cover the bowl with cling film to make it airtight. Let it stand for 8-10 minutes.
In a saucepan, put the carrots, pepper, and beans with some water. Bring it to a boil and cook for 10 minutes, until the vegetables are tender.
In a small bowl, mix the oil, lemon juice, cinnamon, orange juice, parsley, mint, and about 0.5 tsp salt. Make sure it is well blended and set it aside.
Drain the cooked vegetables of all excess water, then add them to the cooked couscous. Mix well with a fork.
Add the onions, raisins, and almonds. Stir to combine.
Pour in the dressing and toss well.
Refrigerate the salad for an hour before serving.

Variations

Add grilled shrimp or chicken for added protein.
Substitute the vegetables with your favorite seasonal produce.
Use quinoa or bulgur instead of couscous for a different texture.

Cooking Tips & Tricks

Make sure to cover the couscous with boiling water and let it stand for the specified time to ensure it cooks properly.

- Be sure to cook the vegetables until they are tender but still have a slight crunch to them.

- Refrigerating the salad before serving allows the flavors to meld together and enhances the taste of the dish.

Serving Suggestions

Serve Salat Tangiers as a side dish with grilled chicken or fish. It can also be enjoyed on its own as a light and healthy meal.

Cooking Techniques

Boiling the vegetables until tender.

- Mixing the dressing ingredients in a small bowl before adding to the salad.

Ingredient Substitutions

Use dried cranberries or apricots instead of raisins.

- Substitute walnuts or pistachios for almonds.

Make Ahead Tips

Salat Tangiers can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss the salad again before serving to refresh the flavors.

Presentation Ideas

Garnish the salad with fresh herbs, such as parsley or mint, for a pop of color. Serve in a large bowl or on individual plates for a beautiful presentation.

Pairing Recommendations

Pair Salat Tangiers with a glass of chilled white wine or a refreshing mint tea for a complete Moroccan-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes or enjoy it cold.

Nutrition Information

Calories per serving

Calories: 320

Carbohydrates

Total Carbohydrates: 45g

Dietary Fiber: 6g

Sugar: 8g

Fats

Total Fat: 12g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 7g

Vitamins and minerals

Vitamin A: 50%

Vitamin C: 70%

Calcium: 6%

Iron: 10%

Alergens

Contains nuts (almonds)

Summary

Salat Tangiers is a nutritious salad that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins A and C, calcium, and iron. However, it contains nuts, so individuals with nut allergies should avoid this dish.

Summary

Salat Tangiers is a flavorful and nutritious couscous salad that is perfect for a light and healthy meal. Packed with vegetables, fruits, nuts, and a zesty dressing, this salad is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Salat Tangiers. It was given to me by a dear friend who had traveled to Morocco and experienced the vibrant and exotic flavors of North African cuisine. The ingredients were a combination of familiar and foreign, and I was eager to try my hand at creating this unique dish.

As I read through the recipe, I could almost taste the tangy sweetness of the preserved lemons, the earthy richness of the cumin, and the spicy kick of the harissa. It was a far cry from the traditional American dishes I had grown up with, but I was excited to expand my culinary horizons and delve into the world of Moroccan cooking.

I set out to gather the ingredients, many of which were not readily available at my local grocery store. I had to venture to specialty markets and ethnic food stores to find items like preserved lemons, harissa paste, and ras el hanout spice blend. It was a bit of a scavenger hunt, but I enjoyed the challenge of hunting down each unique ingredient.

Once I had everything I needed, I set to work in the kitchen, following the recipe step by step. The process was a labor of love, as I carefully chopped, sautéed, and stirred my way through the recipe. The scents of cumin and coriander filled the air, transporting me to the bustling markets of Tangiers.

After hours of simmering and marinating, the dish was finally ready. I took a tentative bite, unsure of what to expect. The flavors exploded on my palate, a symphony of spicy, sweet, and savory notes that danced across my taste buds. It was unlike anything I had ever tasted before, and I was hooked.

I shared the dish with my family and friends, who were equally enchanted by the exotic flavors of Salat Tangiers. They marveled at how I had managed to recreate a taste of Morocco in my own kitchen, and I felt a sense of pride and accomplishment at having successfully tackled such a complex and flavorful recipe.

As time went on, I continued to experiment with Moroccan cuisine, delving deeper into the world of tagines, couscous, and mint tea. I sought out cookbooks, attended cooking classes, and even traveled to Morocco to experience the cuisine firsthand. Each new recipe I learned added to my culinary repertoire, expanding my culinary skills and deepening my appreciation for the rich tapestry of flavors and ingredients that make up Moroccan cuisine.

Years passed, and the recipe for Salat Tangiers became a staple in my cooking repertoire. It was a dish that never failed to impress, whether served at a dinner party or a casual family meal. I loved sharing the story of how I had learned to make it, and the sense of adventure and discovery that had accompanied my journey into the world of Moroccan cooking.

As I look back on that first encounter with the recipe for Salat Tangiers, I am filled with gratitude for the friend who shared it with me, and for the culinary journey it set me on. It opened my eyes to new flavors, techniques, and ingredients, and sparked a lifelong passion for exploring the diverse and vibrant world of global cuisine. And for that, I will always be grateful.