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.
- 4 lemons
- 12 black olives, stoned
- 12 green olives, stoned
- 1⁄4 cup olive oil (extra virgin)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1 tablespoon finely chopped parsley
- Peel the lemons and chop the flesh; mix with the rest of the ingredients.
- Garnish with chopped parsley and serve.
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
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!