Moroccan Medley Salad Bowl

Name: Moroccan Medley Salad Bowl
Total time: 25 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 pc avocado; 200 g cherry tomatoes; 1 pc bakoula salad; 1 pc taktouka salad; 1 pc carrot salad; 1 pc preserved lemon and apricot couscous salad; 1 pc flaked almonds; 1 tbsp olive oil; 2 pc lemons; 110 g cooked couscous; 4 pc preserved lemons; 100 g dried apricots; 90 g pistachio nuts; 40 ml olive oil (for couscous); 30 g parsley; 2 cloves garlic; 2 tbsp lemon juice; ½ tsp salt

A refreshing Moroccan “buddha bowl” of avocado, cherry tomatoes, assorted salads and a sweet-tangy preserved-lemon couscous, topped with toasted flaked almonds.

25 min 885 kcal/serving serves 4

885kcal15gprotein135gcarbs39gfat

Nargisse BenkabbouView the original on mymoroccanfood.com More from Nargisse Benkabbou on Mello

🥑avocado

🍅cherry tomatoes

🥣bakoula salad

🥣taktouka salad

🥕carrot salad

🍚preserved lemon and apricot couscous salad

🥜flaked almonds

🫒olive oil

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About Nargisse Benkabbou

Moroccan-Belgian chef and cookbook author specialising in modern Moroccan home cooking

Nargisse Benkabbou is a Moroccan-Belgian chef, food writer, and self-taught cook based in London, best known for her blog My Moroccan Food and her cookbooks, including Casablanca and Sweet Sugar, Sultry Spice. She is recognised for bringing traditional Moroccan cooking into home kitchens with an emphasis on approachable, well-tested recipes.

Her cooking draws on classic Moroccan staples such as preserved lemon, ras el hanout, saffron, and slow-cooked tagines, alongside pastries and sweets rooted in Moroccan tradition. She favours recipes that keep the flavour profiles of Moroccan cuisine intact while adapting techniques and ingredient lists for home cooks working outside Morocco, often streamlining methods that would otherwise require specialist equipment or hard-to-find ingredients.

23 Moroccan and Moroccan-inspired recipes on Mello, imported from mymoroccanfood.com.