This Moroccan rice salad is a vibrant, flavorful dish filled with fragrant spices, fresh herbs, dried fruits, and crunchy nuts. Perfect as a side dish or a light meal!
Ingredients:
For the Salad:
- 2 cups cooked rice (white, brown, or basmati)
- 1/2 cup raisins or chopped dried apricots
- 1/4 cup slivered almonds or chopped walnuts (toasted, optional)
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon orange juice (optional, for sweetness)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the Rice:
- Prepare the rice according to the package instructions. Allow it to cool to room temperature.
- Prepare the Salad Ingredients:
- In a large bowl, combine the cooked rice, raisins or dried apricots, toasted almonds or walnuts, cucumber, bell pepper, red onion, parsley, and cilantro.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, orange juice (if using), cumin, paprika, cinnamon, salt, and pepper.
- Combine Salad and Dressing:
- Pour the dressing over the rice mixture and toss gently to combine.
- Chill and Serve:
- Cover and refrigerate for at least 20-30 minutes to let the flavors meld. Serve chilled or at room temperature.
Tips for the Best Moroccan Rice Salad:
- Add protein: Include chickpeas, grilled chicken, or shrimp for a heartier dish.
- Sweeten it up: Add a drizzle of honey to the dressing for a sweeter flavor profile.
- Spice it up: Add a pinch of cayenne or chili flakes for some heat.
- Make it creamy: Top with crumbled feta or a dollop of Greek yogurt.
This Moroccan rice salad is easy to prepare, packed with texture and flavor, and ideal for picnics, potlucks, or a refreshing side dish!
