Moroccan Broad (Fava) Bean Salad

Total Time
22mins
Prep 10 mins
Cook 12 mins

The addition of preserved lemon gives this salad a distictive taste from Modern Moroccan by Ghillie Basan

Ingredients Nutrition

Directions

  1. bring a large pan of salted water to the boil.
  2. Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
  3. drain and refresh under cold running water.
  4. slip off and discard the outer skin of the bean.
  5. put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
  6. season to taste with salt and pepper and leave to cool in the pan.
  7. tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

Reviews

(4)
Most Helpful

Oh man! Ten stars if that were possible!! I like just regular ful madamas. At first I thought this was probably overkill. However, it absolutely isn't. Even picky DH really liked it. I used two 15-oz. cans of favas. This is one of my absolute favorites of ZWT6.

Debbie R. June 15, 2010

I used a tin of fava beans and made up a half recipe. Really good and rich - the olives and preserved lemons were a great counterpoint to the rich creaminess of the favas. Thanks for a great recipe!

evelyn/athens June 14, 2010

My roommate in college used to make this all the time. It was always so fresh and yummy; and it still is! Very good with some pita or flatbread and some sliced cucumbers. Thanks for posting!

strawberrybird June 13, 2010

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