Taktouka (Moroccan Tomato and Roasted Bell Pepper Salad)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Resting Time
20 mins
-
Total Time
1 hr 10 mins
-
Servings
6 people, as a side
-
Calories
656 kcal
-
Course
Side Dish, Salad, Appetizer, Condiments
-
Cuisine
Moroccan
Taktouka (Moroccan Tomato and Roasted Bell Pepper Salad)
Description
Taktouka (Moroccan Tomato and Roasted Bell Pepper Salad) features fire-roasted bell peppers peeled and chopped after steaming, then combined with a garlicky, spiced tomato sauce cooked on the stove. The inclusion of paprika, coriander, and red pepper flakes give the dish a subtle earthy warmth with a mild heat. By roasting the peppers directly over the flame or oven-roasting them until charred, the peppers develop a smoky depth which balances the tang and sweetness of fresh or fire-roasted diced tomatoes.
The salad’s texture is soft and richly sauced due to the simmering process with garlic-infused olive oil, making it a flavorful and aromatic accompaniment. The final addition of chopped parsley and cilantro brings freshness and color contrast to the dish.
Taktouka can be served in various ways: chilled or at room temperature as an appetizer or salad; warmed for a comforting side; or used as a sauce base for poached eggs, similar to shakshuka. It is commonly enjoyed with bread or pita for dipping, enhancing its role as a shared dish.
Care is taken not to brown the garlic during cooking to avoid bitterness. The salad keeps well refrigerated for up to five days and can be reheated gently to preserve its flavors and texture. The recipe includes an oven method for roasting peppers if a gas stove is unavailable.
Ingredients
- 2 green bell pepper large
- 2 tablespoons extra-virgin olive oil
- 3 garlic minced, cloves
- 1 diced tomatoes or diced fire-roasted tomatoes
- 1/2 teaspoon paprika sweet
- 1/2 teaspoon red pepper flakes or more to taste
- 1/2 teaspoon ground coriander
- kosher salt
- black pepper
- 1/4 cup parsley finely chopped leaves
- 1/4 cup cilantro finely chopped leaves
- red wine vinegar no more than a teaspoon, splash
- bread for serving (optional, or pita
Instructions
- Roast the bell peppers. Turn two of your gas burners to medium. Put a bell pepper directly over the flame on each burner. Use a pair of tongs to turn until the pepper is charred all over and very soft, about 15 minutes in total. (If you don’t have a gas stove, see my oven method below.)
- Soften the peppers. Immediately transfer to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 minutes or so until they are cool enough to handle.
- Make a garlicky oil. Meanwhile, heat the olive oil in a large nonstick skillet over medium. Add the garlic and swirl for about 30 seconds to 1 minute, tossing regularly just until it’s fragrant.
- Simmer the tomatoes. Stir in the tomatoes, paprika, red pepper flakes, coriander, and a big pinch of salt and pepper. Bring to a boil, then lower the heat and cover partway. Simmer for about 10 minutes.
- Peel and chop the roasted peppers. When the peppers are cool enough to handle, peel the outer charred skin (this will be messy). Discard the charred skin, stem, and seeds and roughly chop the remaining flesh.
- Simmer the peppers. Add the chopped roasted peppers to the skillet with the tomatoes. Simmer for another 5 minutes or so.
- Finish and serve. Stir in the fresh parsley, cilantro, and red wine vinegar. Let the taktouka rest for a bit until just warm or at room temperature. Serve with your favorite bread.
Notes
- Avoid browning the garlic during cooking to prevent bitterness in the oil.
- Roast bell peppers directly over gas burners or at 450°F in the oven, turning frequently until fully charred and soft (about 25 to 40 minutes in the oven).
- After roasting, cover peppers tightly to steam and loosen skins before peeling.
- Store leftovers tightly covered in the refrigerator for up to 5 days; serve cold, at room temperature, or gently reheat on the stove.
- For a variation, poach eggs directly in taktouka for a dish similar to shakshuka.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people, as a side
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 65.6kcal | 3% |
| Carbohydrates | 5.5g | 2% |
| Protein | 1.1g | 2% |
| Fat | 4.9g | 8% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.5g | 18% |
| Sodium | 104.1mg | 4% |
| Potassium | 230.7mg | 5% |
| Fiber | 1.7g | 7% |
| Sugar | 2.7g | 5% |
| Vitamin A | 614.1IU | 12% |
| Vitamin C | 42.3mg | 47% |
| Calcium | 34mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
