Moroccan salad

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Moroccan salad

Name: Moroccan salad
Prep time: 1 h
Total time: 1 h
Yield: 5 Porções
Ingredients: 200 ml Moroccan Cous Cous 200g; 1 tablespoon Onion 2 pieces; 1 tablespoon Tomato 2 pieces; 1 l Garlic 3 heads; 1 l Thyme to taste; 1 l Parsley to taste; 1 l Black-eyed Beans 250g; 1 l Green olives without pit 150g; 1 l Raisins 70g; 1 l Salt to taste; 1 l Turmeric 5g; 1 l Cane molasses vinaigrette; 1 l Carrot 1 unit; 1 l Olive oil 40 ml; 1 l Laurel 2 leaves

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

5 servings

Rogério Daniel

@cozinhacriativa11

Ingredients
Recipe

Moroccan Cous Cous 200g200 ml
Onion 2 pieces1 tablespoon
Tomato 2 pieces1 tablespoon
Garlic 3 heads1 l
Thyme to taste1 l
Parsley to taste1 l
Black-eyed Beans 250g1 l
Green olives without pit 150g1 l
Raisins 70g1 l
Salt to taste1 l
Turmeric 5g1 l
Cane molasses vinaigrette1 l
Carrot 1 unit1 l
Olive oil 40 ml1 l
Laurel 2 leaves1 l

Soak the beans in water for up to 8 hours, changing the water every 4 hours. Then drain the water and wash the beans under running water and set them aside for cooking.
Sauté all the seasonings and the oil in a pressure cooker, add the beans and water, so that the beans on medium heat for 40 minutes.
I make a broth with spices.
Place the cous cous in a bwol and cover it with broth until the beans are fully submerged in the liquid.
Drain the beans and add the tomatoes, onion, raisins, olive oil, olives and, if necessary, adjust the seasoning.
Plate the ingredients starting with the bean salad and then finish with the Moroccan cous cous, vinaigrette, parsley and pout pepper.

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Moroccan salad

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