Moroccan Green Bean Salad

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Loubia is a Moroccan warm salad where green beans are cooked down with crushed tomato, garlic, and spices until the sauce coats each bean thoroughly.

Paprika and cumin layer smoky warmth and an earthy depth over the tomato's natural acidity, while garlic sauteed slowly at low heat releases a mellow sweetness that carries through the entire dish. A squeeze of fresh lemon juice at the end cuts through the richness and lifts the finish. If the tomatoes release a large amount of liquid, a brief blast of high heat will reduce the sauce back to a clinging consistency. The flavors develop noticeably after an overnight rest in the refrigerator, as the spices have time to penetrate the beans and the tomato sauce thickens further. This makes loubia an especially practical dish for preparing a day ahead.

Ingredients (2 servings)

Ingredient	Amount	Unit
green beans	300	g
tomato	160	g
garlic	3	ea
olive oil	1.5	tbsp
paprika	1	tsp
ground cumin	0.5	tsp
lemon juice	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Season

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

Control

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

Control

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

Control

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

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Moroccan Green Bean Salad (Loubia) features beans simmered in a garlicky spiced tomato sauce.
Finish cue: Stop when the beans are tender but still hold their shape, before they become limp.
Storage and reheating: For a one-day rest, cool the salad, refrigerate it, and take it out just before serving.