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by inKin
13 Dec

5 Delicious Moroccan Recipes To Help You Lose Weight With Taste

Moroccan foods are amazing, richly flavored with a wonderfully creative use of veggies. Salads for the mezze ("appetizer" course) tend to feature single vegetables. The array of salads is a chance for a cook to demonstrate creativity and for an "eater" to eat the rainbow.

Here are a few absolutely delicious and healthy Moroccan salads you might find on a mezze table!


1. Spicy Olive Salad

Spicy Olive Salad | inKin Fitness and Health Blog

Photo Credit: Vegetating with Leslie


  • Extra virgin olive oil, 1/2 cup
  • Garlic, 5-6 cloves
  • Tomato paste, one 6 oz. can
  • Plum tomatoes, 6-8 petite diced
  • Lemon, 1/2 unpeeled
  • Hot chili powder, 2 tsp.
  • Szeged hot paprika, 1 TB
  • Swad chili pepper (this Indian brand is very hot), 1/2 tsp.
  • Cilantro, 1/2 bunch/cup, chopped
  • Mediterranean green pitted olives, two-and-a-half 19.5 oz. cans (drained)


Slice the half lemon thinly, and quarter the slices. Set aside. Add extra virgin olive oil to the sauce pan, then saute the garlic in it. Add the tomatoes, tomato paste, and seasonings, and stir 'til well-blended. Add the lemon slices, and cook the mixture until the lemon slices are soft. Add the drained olives and finally the chopped cilantro, and remove from the heat.

Enjoy these olives warm with brown rice or pasta or cold as a salad.


2. Moroccan Style Green Beans

Moroccan Style Green Beans | inKin Fitness and Health Blog

Photo Credit: Vegetating with Leslie


  • Green beans, 1 lb.
  • Extra Virgin Olive Oil, 1/4 cup
  • Plum tomatoes, 4 petite diced
  • Tomato Paste, 4 TB
  • Garlic, 3-4 cloves minced
  • Turmeric, 1-1/2 tsp.
  • Cumin, 1-1/2 tsp.
  • Salt, 1-1/2 tsp.
  • Hot paprika, 1 tsp.
  • Lemon, juice of 1/2


Saute the minced garlic in extra virgin olive oil. Add the petite diced tomatoes, the tomato paste, and seasonings, and stir until well-blended. Simmer until the tomatoes soften. Add the green beans, cover, and simmer for 30 minutes. Add the lemon juice, cover again and simmer for a little while longer until green beans are soft and the mixture is well-flavored.


3. Moroccan Eggplant

Moroccan Eggplant | inKin Fitness and Health Blog

Photo Credit: Vegetating with Leslie


  • Eggplant, 3 large
  • Salt, 1 TB
  • Garlic, 3-4 cloves, minced
  • Mediterranean pickles, 1-2, rough chopped
  • Red onion, 1/4 sliced
  • Cilantro, 1/2 bunch, chopped
  • Moroccan Eggplant Sauce, 1 cup (see ingredients below)


  • Tomato paste, 6 oz. can
  • Lemon, juice of 1 lemon
  • Water, to 1-1/2 cups
  • Sea salt, 1/2 tsp.
  • Cumin, 1 tsp.
  • Szeged hot paprika, 1 tsp.


Quarter the eggplants lengthwise then cut across into 1/8" slices. Salt, and refrigerate in a covered bowl overnight. The next day, drain the eggplant thoroughly and squeeze dry. Deep fry 3 minutes at 375 degrees with small batches. Remove to a towel to drain. Layer cooled eggplant with chopped veggies and sauce and fold together. 

This salad is a great favorite! 


4. Moroccan Sweet Potato Salad

If you're sick of the ubiquitous sweet potatoes with marshmallows at your Thanksgiving dinner, this is the recipe for you! In addition to eating it as a salad, you can enjoy it as part of a colorful sandwich.

Moroccan Sweet Potato Salad | inKin Fitness and Health Blog

Photo Credit: Vegetating with Leslie



  • 1/4 cup extra virgin olive oil
  • 6 medium sweet potatoes, peeled and diced
  • 2 plum tomatoes
  • 1-1/2 tsp. crushed garlic
  • 1-1/2 TB chopped fresh ginger root
  • 1/4 Spanish onion, petite diced
  • 1/2 TB crushed red pepper
  • 1/2 TB salt


Saute the garlic in extra virgin olive oil in a wide-bottom sauce pan. Add the other ingredients except the sweet potatoes, and saute briefly. Add the sweet potatoes, stir, cover and steam, stirring occasionally. Be careful not to burn on the bottom! When barely tender throughout, remove from heat.


5. Moroccan Sweet Pepper Salad

Moroccan Sweet Pepper Salad | inKin Fitness and Health Blog

Photo Credit:  About Food


  • 6-8 red, yellow or orange bell peppers
  • 2 – 3 cloves garlic, hand minced
  • 1/4 cup white vinegar
  • 2 TB extra virgin olive oil
  • 1 tsp. salt
  • 2 tsp. cumin
  • 1 tsp. Szeged hot paprika
  • 1/3 bunch cilantro


Wash the peppers, and place on a baking sheet. Brown the peppers under the broiler, turning several times so the skin burns or browns all the way around. Remove from the oven, cool, and peel. Cut away the white pulpy material, but leave the seeds (they make a nice garnish and are full of nutrition). Cut the peppers into strips and the strips into shorter pieces. Place the cut peppers into a bowl with their juices and seeds, and add the remaining ingredients to taste. Stir gently. Enjoy!

Photo Credit:  Depositphotos


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