Name: Moroccan Taktouka Tomato And Pepper Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 large ripe tomatoes, diced; 2 red bell peppers, roasted, peeled, and sliced; 1 green bell pepper, roasted, peeled, and sliced; 1/2 cup olive oil; 2 cloves of garlic, minced; 1 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; Salt and pepper to taste; Fresh cilantro for garnish

Instructions

Start by roasting the red and green bell peppers. You can do this by placing them directly over an open flame on your stovetop or by roasting them in the oven at 400°F (200°C) until the skins are charred. Once roasted, let them cool slightly, then peel off the skin, remove the seeds, and slice the peppers into thin strips.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the diced tomatoes to the skillet and cook until they start to break down and release their juices, about 5-7 minutes.
Add the roasted bell peppers to the skillet, along with the paprika, cumin, coriander, salt, and pepper. Stir well to combine all the ingredients.
Cook the mixture over low heat for another 10-15 minutes, stirring occasionally, until the flavors meld together and the salad reaches your desired consistency.
Taste and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your preference.
Once ready, remove the skillet from the heat and let the salad cool slightly before serving.
Transfer the Moroccan Taktouka Tomato and Pepper Salad to a serving bowl and garnish with fresh cilantro leaves for an extra burst of flavor and a pop of color.

Ingredients

Instructions

Nutrition Facts

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