Moroccan Potato Salad With Chermoula Batata Mchermla Recipes

MOROCCAN POTATO SALAD WITH CHERMOULA - BATATA MCHERMLA

Moroccan Potato Salad with Chermoula - Batata Mchermla image

Moroccan potato salad with chermoula seems to be everyone's favorite in our house. Some like it without a drop of sauce left while others prefer to mash the potatoes in a reduced sauce. It is a very easy recipe to make. You can serve it spicy hot or mild. Whichever way you choose, it's always best served the same day. Traditionally the chermoula for this salad should be made with cilantro only. Since my chermoula recipe (link below) includes only a little parsley, we can still use it here.

Provided by Nada Kiffa | Taste of Maroc

Time 35m

Number Of Ingredients 7

Ingredients

1 lb potatoes, peeled ((approx.))
1/4 cup chermoula paste
1 tbsp tomato paste
1/2 tsp harissa paste
green or purple olives
preserved lemon rind, (cut into small strips or small cubes)
1 tsp olive oil

Steps:

Cut the peeled potatoes into cubes of about 1/4" to 1/2".
Place the cubes in a cooking pot or frying pan. Add half of chermoula and all the seasoning. Add enough water to cover all ingredients. Put a lid on and simmer on medium heat for about 7 minutes.
Add the rest of chermoula and a little water if necessary. Continue cooking, adding only a little water as needed, until the potatoes are tender and the remaining sauce is reduced.
Since potatoes tend to absorb liquid while cooling, it's okay to have ample sauce in the pan; just be sure it's reduced and not watery. The sauce also helps when we have leftovers and we want to reheat them.
Drizzle some olive oil over the potatoes before serving and decorate with some purple olives and/or preserved lemons.

Nutrition Facts : Calories 79 kcal, Carbohydrate 11 g, Protein 2 g, Fat 3 g, Sodium 142 mg, Fiber 2 g, ServingSize 1 serving

MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING

Moroccan Salad With Charmoula/Chermoula Dressing image

Make and share this Moroccan Salad With Charmoula/Chermoula Dressing recipe from Food.com.

Provided by Chris Brolin

Categories Tempeh

Time 20m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

1 potato, chopped
1 bell pepper, chopped
1 small eggplant, chopped
2 ounces tempeh
1 small red onion, chopped
2 garlic cloves, coarsely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 cup parsley
salt
pepper

Steps:

Saute vegetables in olive oil until tender.
Add tempeh, paprika, and cumin and heat through.
Add parsley and toss.
Season with lemon juice, salt, and pepper.

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