Tektouka Marocaine
Teka what? You are probably wondering what in the heck is a Tektouka. Tektouka is a roasted bell pepper salad that is served hot or cold generally depending on whether it is summer or winter. It is a very popular salad in Moroccan cuisine. Don’t worry about the name; just follow the recipe and make the salad already!
What is incredible about this salad is its versatility. I’ve eaten it in a sandwich, as a dip, served on a piece of whole wheat bread, or just by itself. They are so many possibilities with this recipe!
If you are watching your calorie intake or just looking for something healthy, then this salad recipe is for you. The combination of tomatoes, garlic, and green bell peppers make this salad healthy, nutritious, and delicious. This recipe is both low in calories and carbohydrates.
The main ingredient is the green bell pepper. This vegetable makes several appearances on the Laila Approach. Here is why: green bell peppers are not only low in calories and carbohydrates but are also cholesterol free. They are also a good source of vitamin C, vitamin A, folate, potassium, phosphorus, magnesium, and calcium.
Next time you have some green bell peppers in your fridge, keep this recipe in mind.
Heart healthy: yes
Diabetic diet: yes
Low calories: yes
Low carbohydrate: yes
Nutritious: yes
Guilt-free: yes
Serves 4 to 5
Ingredients:
Three green bell peppers, roasted
Four small tomatoes diced or one and a half cup of diced tomatoes
Three cloves of garlic, minced
One tablespoon of extra virgin olive oil
¼ teaspoon of salt
½ teaspoon of cumin
½ teaspoon of paprika
½ teaspoon of coriander
¼ teaspoon of black pepper
Directions:
Clean the green bell peppers.
You can roast the green bell pepper in the oven or grill.
Cooking the green bell peppers in the oven: Heat the oven to 375 degrees. Place the whole green bell pepper in a baking pan and place in the bottom rack to cook quickly, turn the bell pepper at 20 minutes mark. The cooking time is about 40 minutes or so depending on your oven. When bell peppers are soft and tender, it is time to remove from the oven.
Cooking the greens bell peppers on the grill: Heat the grill to 350 degrees, place the bell peppers on the grill and turn when skin becomes dark. Turn the bell pepper to allow all the sides to cook.
Place the roasted green bell peppers into a plastic container and cover. Let the pepper cool to room temperature. This process will allow the skin of the bell pepper to be removed easily.
After the skin and seeds are removed from the green bell peppers, slice lengthwise and then dice into small pieces.
In a large skillet over medium heat, add the garlic and extra virgin olive oil. Let the garlic sizzle for a minute or so in the oil to infuse the oil with the garlic’s flavor.
Add the diced tomatoes and all the spices.
Let cook for 5 minutes. Add the diced roasted green bell peppers.
Cover and let cook for 5 minutes or so until the tomato sauce reduces. Then remove from heat.
If you desire to serve this salad warm, then serve immediately. This is wonderful during the cold times of the year!
If you are making this recipe during the summer, it is best served chilled.
No matter which season, this salad can be served on toast such as whole wheat bread, in a sandwich, as a dip, or just by itself. Enjoy!