Moroccan Green Bean Salad
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Paprika and cumin give the tomato base a smoky, earthy warmth that makes this vegetable side taste heavier than it looks.
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Instead of dressing raw beans, the Moroccan method blanches green beans and then sautes them in a garlicky tomato sauce until the seasoning coats every pod. The garlic stays on low heat until fragrant but not golden, which gives the sauce a mellow sweetness, and lemon juice goes in off the heat to cut through the oil. The beans should end up tender while still holding their shape.
Ingredients
Instructions
- 1
Trim both ends from 300 g green beans and cut any long pieces into manageable lengths.
When the water is at a full boil, blanch them for 4 minutes, then cool them immediately in cold water.
- 2
Finely chop 160 g tomato and mince 3 garlic cloves.
Drain the blanched green beans well and shake off extra water, so the tomato sauce can cling instead of turning thin in the pan.
- 3
Put 1.5 tablespoons olive oil and the garlic in a pan over low heat.
Cook for about 2 minutes, stirring often, just until fragrant, and stop before the garlic turns golden or bitter.
- 4
Add the tomato, 1 teaspoon paprika, and 1/2 teaspoon ground cumin.
Simmer over medium heat for 5 minutes, stirring until the tomato softens and the sauce is thick enough to briefly hold a spoon trail.
- 5
Add the green beans and cook over medium heat for 3-4 minutes, tossing to coat every piece.
Stop when the beans are tender but still hold their shape, before they become limp.
- 6
If the sauce looks watery, raise the heat to high for just 1 minute to reduce it.
Turn off the heat, stir in 1 tablespoon lemon juice, then let the salad cool before serving.
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