Moroccan Tomato Salad Food

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TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD



Taktouka - Moroccan Tomato and Pepper Salad image

Make and share this Taktouka - Moroccan Tomato and Pepper Salad recipe from Food.com.

Provided by PanNan

Categories     Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 large sweet green peppers such as bell peppers
3 tablespoons olive oil
4 large tomatoes
1 teaspoon finely chopped garlic, about 2 cloves
2 tablespoons chopped fresh parsley
2 tablespoons fresh cilantro, chopped
1 teaspoon paprika
1/2 teaspoon cumin
1 pinch cayenne pepper
1/2 teaspoon salt (to taste)
1/2 teaspoon caster sugar

Steps:

  • Preheat grill or grill pan to high.
  • • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
  • • Remove the green peppers from the grill and set aside to cool.
  • • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
  • • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
  • • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
  • • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
  • • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

Nutrition Facts : Calories 145.2, Fat 10.8, SaturatedFat 1.5, Sodium 304.7, Carbohydrate 12.2, Fiber 3.9, Sugar 7.4, Protein 2.5

MOROCCAN TOMATO SALAD



Moroccan Tomato Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

3 or 4 ripe red tomatoes, about 3/4 pound, or an equal amount of cherry tomatoes
1 1/2 cups coarsely chopped celery with leaves
1/2 cup chopped parsley
3 tablespoons drained capers
1/4 cup chopped hot cherry peppers, stems removed
12 pitted black olives
1/4 teaspoon dried hot red pepper flakes
1 teaspoon paprika
1/4 cup olive oil
Salt to taste if desired

Steps:

  • Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
  • Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 3 grams

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