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Mechouia Salad

A classic North African salad of grilled peppers, tomatoes, and garlic coarsely chopped and tossed with olive oil and aromatic spices.

35 minEasyServes 4180 cal/serving

North AfricanSaladOvenPescatarianMediterraneanLow CarbWhole30Halal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreePork-FreeAlcohol-FreeLow-SodiumCorn-Free

Ingredients

  • 4 red and green bell peppers, halved
  • 4 plum tomatoes, halved
  • 6 garlic cloves, peeled
  • 1 red chili pepper, halved
  • 1/2 tsp ground caraway
  • 1/2 tsp ground coriander
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 4 oz canned tuna in oil, drained

Instructions

  1. 1

    Heat oven broiler to high and place wire rack on top shelf.

  2. 2

    Arrange 4 halved red and green bell peppers, 4 halved plum tomatoes, 1 halved red chili pepper, and 6 peeled garlic cloves cut-side down on a baking sheet.

  3. 3

    Broil vegetables for 15 to 20 minutes until skin is deeply charred.

  4. 4

    Transfer vegetables to a bowl, cover tightly, and steam for 10 minutes.

  5. 5

    Peel charred skins from red and green bell peppers, plum tomatoes, and red chili pepper, then coarsely chop with garlic cloves.

  6. 6

    Toss mixture with 1/2 tsp ground caraway, 1/2 tsp ground coriander, 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, and 1/2 tsp fine sea salt.

  7. 7

    Top with 4 oz drained canned tuna in oil before serving.

Questions

How long does Mechouia Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Mechouia Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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