Total Time
Prep 5 mins
Cook 0 mins

This recipe is Moroccan in origin and makes a piquant, refreshing appetiser. For a touch of authenticity, serve several different Moroccan salads in small bowls at the beginning of a meal. I’m posting other salads for you to choose from. This recipe is borrowed from “The World of Spice” and is posted for Zaar World Tour 2005. NOTE: The original recipe calls (not very helpfully in my opinion) for ½ wine glass of olive oil. So, how much oil is that? As standard sizes of wine glass are either for 125ml or 250ml I’m going for the smaller, healthier option; which equates to about ¼ cup. Feel free to add more if olive oil if you wish.

Ingredients Nutrition


  1. Peel the lemons and chop the flesh; mix with the rest of the ingredients.
  2. Garnish with chopped parsley and serve.


Most Helpful

I loved this, my hsuband thought the lemon bits were too much. The problem might have been too large chunks. Served with fish. Very Very easy

ksenko December 18, 2006

I actually used a bit less oil and a bit more spice and made sure I removed all the pith from the lemons--as part of an array of Moroccan appetizers, this was delightful. Thanks, Caroline!

Chef Kate October 18, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a