Moroccan Broad (Fava) Bean Salad

READY IN: 22mins
Recipe by lindseylcw

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

Top Review by Debbie R.

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.

Ingredients Nutrition


  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.

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