Moroccan Lentil Salad

• The spiciness of chili peppers with the freshness of cilantro accentuate the flavors of protein-rich lentils in a Moroccan lentil salad. After cooking 1/2 cup dried lentils to package directions, add two tomatoes and four red onions, all finely chopped. Green, yellow and red peppers should be chopped with two minced red hot chili peppers with one juiced lime and 2 tablespoons olive oil. Add 1/4 cup of fresh cilantro and salt to round out the chilled salad
  
  

Morrocan Couscous Salad

• Small grains of steamed pasta called couscous originated in Morocco and has remained a staple in that cuisine. For a couscous salad with authentic Moroccan taste, cook 1 cup quick-cooking couscous with 1/4 cup raisins in 1 1/4 cup boiling vegetable stock. Add a carrot, a cup of chickpeas, 1/2 cup red pepper, 1/4 red onion and 2 tablespoons parsley into the fluffed couscous. Pour over a combination of olive oil, lemon juice, cumin, coriander, ginger and salt for a savory and flavorful salad.
  
  

Moroccan Tomato Salad

• Even if your tomatos aren't Moroccon, the moroccan spice blend of over 10 spices called "Ras el Hanout" makes this tomato salad an authentically North African dish. The mixture can be found in well-stocked cooking shops, but 1/2 tsp. ground cumin with a hint of curry powder and nutmeg could substitute. Combine a pound of minced tomatose, two minced spring onions, a large garlic clove, 1/4 teaspoon lemon zest, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, fresh dill, parsely, salt and pepper to taste.
  
  

Moroccan Carrot and Orange Salad

• Carrots, cumin and garlic are a classic combination in Morocco. The uses of oranges and orange blossom water are loved for their availability and for their natural sweetness. Mix 3/4 cups golden raisins, 2 cups peeled, shredded carrots, 1/3 cup lightly toasted almonds, and sliced segments of three clementines or oranges. Refrigerate for at least 1/2 hour with a dressing of 2 tablespoons each extra virgin olive oil and orange juice, 1 tablespoon each of lemon juice and orange blossom water, 1 teaspoon agave nectar, 1/2 teaspoon cumin seeds, 1 teaspoon paprika, fresh mint and salt to taste.