Summer is the perfect time for light, refreshing, and flavorful dishes. Mary Berry’s Moroccan Summer Salad is a delightful blend of vibrant vegetables, aromatic spices, and a tangy dressing that will transport your taste buds straight to Morocco. This salad is not only a feast for the eyes but also a nutritious and satisfying meal.
What is Mary Berry Moroccan Summer Salad?
Mary Berry’s Moroccan Summer Salad is a colorful and nutritious dish that combines a variety of fresh vegetables, herbs, and spices with a zesty dressing. It’s perfect for hot summer days when you crave something light yet filling.
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Why You Should Try This Recipe
- Healthy and Nutritious: Packed with vitamins and minerals from fresh vegetables.
- Easy to Make: Simple ingredients and straightforward steps.
- Flavorful: A unique blend of spices that adds a burst of flavor.
- Versatile: Can be served as a main dish or a side.
- Perfect for Summer: Light and refreshing, ideal for warm weather.
Ingredients Needed for Mary Berry Moroccan Summer Salad
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 red onion, finely chopped
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup raisins
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Step-by-Step Instructions: How to Make Mary Berry Moroccan Summer Salad
- Prepare the couscous: Place the couscous in a large bowl. Pour boiling water over it, cover it, and let it sit for 10 minutes.
- Fluff the couscous: Use a fork to fluff the couscous, ensuring there are no clumps.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, cinnamon, salt, and pepper.
- Combine vegetables and couscous: Add chopped onion, cucumber, bell peppers, cherry tomatoes, raisins, mint, and parsley to the couscous.
- Mix in the dressing: Pour the dressing over the couscous and vegetable mixture. Toss to combine thoroughly.
- Season to taste: Adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve: Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
What Goes Well With Mary Berry Moroccan Summer Salad
- Grilled Chicken: Adds a protein boost and pairs well with the spices.
- Lamb Kebabs: Complements the Moroccan flavors perfectly.
- Crusty Bread: Ideal for soaking up the delicious dressing.
- Feta Cheese: Adds a creamy, tangy contrast.
- Chilled White Wine: A refreshing beverage option.
Essential Tips for Perfecting Mary Berry Moroccan Summer Salad
- Use fresh herbs: Fresh mint and parsley enhance the salad’s flavor.
- Adjust spices to taste: Customize the spice levels according to your preference.
- Don’t overcook couscous: Ensure it’s fluffy, not mushy.
- Chill before serving: This allows the flavors to blend beautifully.
- Experiment with vegetables: Try adding carrots or zucchini for variety.
- Balance flavors: Ensure the dressing is well-balanced between tangy, sweet, and savory.
Storing Mary Berry Moroccan Summer Salad: Best Practices
- Airtight container: Store the salad in an airtight container to keep it fresh.
- Refrigerate promptly: Keep the salad in the fridge within two hours of making it.
- Consume within 3 days: Best enjoyed within a few days for optimal freshness.
Reheating Mary Berry Moroccan Summer Salad: Best Practices
- Serve cold: This salad is best enjoyed cold and doesn’t require reheating.
- Refresh with dressing: Add a splash of lemon juice or olive oil if it needs a flavor boost after refrigeration.
Nutrition Value (per serving):
- Calories: 250 kcal
- Protein: 5g
- Carbohydrates: 40g
- Dietary Fiber: 5g
- Sugars: 8g
- Fat: 10g
- Saturated Fat: 1.5g
- Sodium: 300mg
- Potassium: 400mg
- Vitamin A: 15% DV
- Vitamin C: 70% DV
- Calcium: 4% DV
- Iron: 10% DV
FAQs
How can I make Mary Berry Moroccan Summer Salad vegan-friendly?
Mary Berry Moroccan Summer Salad is naturally vegan-friendly. The recipe already includes plant-based ingredients such as couscous, fresh vegetables, and a zesty dressing. Just ensure that no animal-derived products are used if you add any variations or extra ingredients.
Can I prepare Mary Berry Moroccan Summer Salad ahead of time?
Yes, you can prepare Mary Berry Moroccan Summer Salad ahead of time. It actually tastes better when made a few hours in advance because the flavors have time to meld. Store it in an airtight container in the refrigerator and give it a quick stir before serving.
What can I substitute for couscous in Mary Berry Moroccan Summer Salad?
If you prefer a gluten-free option or want to try something different, you can substitute couscous with quinoa, bulgur, or even cauliflower rice. Each alternative will bring a slightly different texture and flavor but will still complement the other ingredients well.
How long can I store Mary Berry Moroccan Summer Salad in the fridge?
Mary Berry Moroccan Summer Salad can be stored in the fridge for up to 3 days. Ensure it’s kept in an airtight container to maintain freshness. If the salad seems a bit dry after refrigeration, add a little extra lemon juice or olive oil before serving.
Final Words
Mary Berry’s Moroccan Summer Salad is a delightful and nutritious dish that is perfect for any summer occasion. Whether you’re having a picnic, a barbecue, or a simple family meal, this salad will impress your guests and satisfy your taste buds. Enjoy the vibrant flavors and the ease of preparation, making it a staple in your summer recipe collection.
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Mary Berry Moroccan Summer Salad Recipe
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Method: No-cook (assembling and mixing)
- Cuisine: Moroccan
Description
Mary Berry’s Moroccan Summer Salad is a colorful and nutritious dish that combines a variety of fresh vegetables, herbs, and spices with a zesty dressing
Ingredients
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 red onion, finely chopped
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup raisins
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the couscous: Place couscous in a large bowl. Pour boiling water over it, cover, and let it sit for 10 minutes.
- Fluff the couscous: Use a fork to fluff the couscous, ensuring there are no clumps.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, cinnamon, salt, and pepper.
- Combine vegetables and couscous: Add chopped onion, cucumber, bell peppers, cherry tomatoes, raisins, mint, and parsley to the couscous.
- Mix in the dressing: Pour the dressing over the couscous and vegetable mixture. Toss to combine thoroughly.
- Season to taste: Adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve: Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
