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Moroccan salad (video recipe)

Moroccan salad (video recipe)

We make a dressing of two tablespoons of mayonnaise, a tablespoon of mustard and 1-2 tablespoons of lemon juice. Mix well and over the dressing add the boiled rice, canned tuna and 1/4 of the canned corn. Mix everything well, season with salt and set aside until we take care of the vegetables.

Cut the potatoes, carrots and beets into cubes and season with a tablespoon of olive oil and salt, placing each vegetable in a separate bowl. Cut the cherry tomatoes into quarters, sliced ​​cucumbers and diced bell peppers.

Put the rice salad in a round bowl and turn it over on the serving platter that I lined with lettuce leaves. We take out the bowl carefully, so that we have the salad in the shape of the bowl (see video). Starting in the middle, as close as possible to the rice salad, towards the edge, we arrange weights from each lug, alternating the colors to look as beautiful as possible (see video). Then add the olives and boiled egg slices. Then sprinkle everything with olive oil and lemon juice and decorate with chopped parsley, and if you like, and a little mayonnaise.

Good appetite!

How to make Moroccan potato salad

We will boil it in a pot potatoes in the peel, separate from the rest of the vegetables.

Beet peeled, boil it with water and salt and spoon of vinegar to keep its color.

carrot cleaned and washed, we will boil it separately.

In a bowl with high walls and quite wide, we will put the vegetables that we will prepare after they have boiled and cooled well.

Boiled potatoes We will peel them and cut them into small cubes.

Beet and carrot, will be cut into cubes and added over the potatoes in the bowl.

Onion we peel it, we cut it julien and rub it a little with salt to get the speed out of it.

Add the rest of the ingredients to the bowl with the prepared vegetables, such as: olives cut into slices if necessary, sweet corn drained well of juice, uolive lion, salt, pepper, mustard, mixing everything with a spatula.

After all, for a more sour taste, we will adjust a little lemon juice.

If we want to further improve the taste (this in case we do not fast) we will add a few tablespoons of homemade mayonnaise, and egg slices on top.

Garnish with freshly chopped parsley.

This recipe for Moroccan salad combines very well with a rice garnish with tuna and mayonnaise.

10 Couscous recipes that will delight your senses

couscous is a cereal-based product made from semolina contains gluten (unlike quinoa, which has a similar texture) and is a very easy ingredient to cook. If you have never tried couscous recipes, you have no idea what you are missing! Couscous, if whole, also has benefits for our health and is usually served with a delicious stew or curry.

I started to be a big fan of couscous not so long ago, and now I sometimes use it even more than rice, because it cooks so easily and is very versatile. It is a popular ingredient in Middle Eastern cuisine, so if you love this type of gastronomy, then you will definitely like these recipes!

I want to inspire you to use this ingredient in your recipes, so I recommend this list with 10 recipes with couscous which I cook with pleasure every time. You probably already know that I don't like to waste a lot of time in the kitchen, especially in summer, when I like to cook only light and refreshing things, that's why all these couscous recipes are very simple and quick. Also, they all contain affordable ingredients, so they are very easy to recreate even for those who do not follow a vegan diet or do not fast.

Click on the titles to access these couscous recipes. Thanks to all the bloggers who created these recipes and you will also find my favorite couscous recipe in the list below. I hope you will try at least one of these recipes next time you want to prepare a quick and filling lunch or dinner!


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Moroccan pepper salad with garlic

Due to the high content of minerals and vitamins, bell peppers are known for beneficial effects on the body, even if it is often not eaten raw, the qualities are not lost if cooked in different ways.

We will make a kind of Moroccan salad-sauce from bell peppers, very simple and with a special effect left to the guests at the table, who also asked for the recipe, due to the courage to use another kind of known ingredients.

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  • carrots - 300 g
  • apple cider vinegar (6%) - 2 tbsp. it.
  • Sugar - 1.5 hours. it.
  • salt - about 1 hour. it.
  • sunflower oil - 20 ml
  • Coriander - 1 hour. it.
  • black pepper - a knife tip
  • Garlic - 3 puppies.

1. We arm float in Korean and shinkuem carrots. As a result, we get a kind of orange vegetable spaghetti.

2. Now add the spices and crushed garlic.

3. The pan is heated oil, pour garlic and spices. Because of their taste and flavor will be revealed, and a beneficial effect on the taste of salad. Then add vinegar. Stir and refrigerate for at least 30 minutes.

4. After a short marinate Korean carrots prepared.

Korean carrot gets richer, more standing in the refrigerator. But, of course, the storage schedule should also not be forgotten - do not store more than a week. Although it is unlikely that in the salad the house is delayed more than a day.