Moroccan · Salads & Sides
Moroccan Green Bean Salad
A simple cooked salad from the fertile Gharb plains near Larache, where green beans are blanched until just tender and tossed with garlic, cumin and a good glug of olive oil — a straightforward side that lets the beans' freshness lead.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g green beans, trimmed
- 2 garlic cloves, crushed
- 1 tsp cumin
- 3 tbsp olive oil
- Juice of 1/2 lemon
- Small bunch parsley, chopped
- Salt and pepper
Method
- 1
Blanch the beans
Cook the trimmed green beans in boiling salted water for 6–8 minutes until just tender but still bright green, then drain.
- 2
Warm the garlic and cumin
Warm the olive oil in a pan, add the garlic and cumin, and cook gently for about a minute until fragrant, not browned.
- 3
Toss
Add the drained beans to the pan and toss to coat in the warm, garlicky oil.
- 4
Finish
Stir in the lemon juice, salt and pepper.
- 5
Serve
Scatter with chopped parsley and serve warm or at room temperature.
Chef's tips
- Don't overcook the beans — they should stay bright green and have a little bite, not turn khaki and limp.
- Warm the garlic gently in the oil rather than letting it brown, which would turn bitter.
- This salad is equally good served cold the next day, making it useful for meal prep.
Frequently asked questions
Can I add tomato to this salad?
Yes, a few chopped fresh tomatoes stirred in at the end are a common and welcome addition.
What does this salad go well with?
It is a light, simple side for grilled meats, tagines or as part of a spread of Moroccan salads.