African•healthy
Moroccan Rice Salad
This colorful moroccan rice salad packs a punch with unbelievably delicious, savory flavors that taste better than your average salad and is just as healthy
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups of uncooked parboiled rice
- 4 medium carrots (grated)
- A handful of roughly chopped parsley
- 1 large firm tomato chopped
- 1 medium red onion finely chopped
- 1 cup of sweet corn
- 8-10 cloves of roasted garlic
- 3 tbsp freshly squeezed lemon juice
- 1 + 1/2 tsp salt
- 3 tbsp extra virgin olive oil
- 1/2 tsp black pepper
- 1/2 tsp cumin.
Instructions
- 1
Boil rice according to package instructions with 1 tsp of salt.
- 2
To prep the dressing, crush the roasted garlic, and 1/2 tsp salt with a mortar and pestle or in a food processor until it forms a smooth paste.
- 3
Whisk the olive oil, lemon juice, crushed garlic, black pepper and cumin until combined and set aside.
- 4
Once the rice is done cooking, add in the carrots, onions, tomatoes, sweet corn and garlic and toss together. Drizzle the dressing onto the warm salad, and toss again.
- 5
Serve warm or allow the salad to cool in the refrigerator and and serve.