Follow these steps for perfect results
potato
chopped
bell pepper
chopped
eggplant
chopped
tempeh
red onion
chopped
garlic cloves
coarsely chopped
olive oil
lemon juice
paprika
cumin
parsley
salt
pepper
Chop the potato, bell pepper, eggplant, and red onion.
Coarsely chop the garlic cloves.
Saute the chopped vegetables in olive oil until tender.
Add the tempeh, paprika, and cumin to the sautéed vegetables.
Heat the mixture through, ensuring the tempeh is warmed.
Add the parsley and toss to combine.
Season the salad with lemon juice, salt, and pepper to taste.
Serve the Moroccan salad.
Expert advice for the best results
Roast the vegetables for a richer flavor.
Add chickpeas for extra protein and fiber.
Garnish with toasted almonds for added crunch.
Everything you need to know before you start
10 minutes
Vegetables can be chopped ahead of time.
Serve in a bowl, garnished with fresh parsley and a drizzle of olive oil.
Serve as a side dish or a light lunch.
Pairs well with grilled chicken or fish.
Complements the zesty flavors of the salad.
Discover the story behind this recipe
Charmoula is a staple marinade and sauce in Moroccan cuisine.
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