Marokkaanse maaltijdsalade

De smaak is natuurlijk wat telt, maar het oog wilt ook wat. Dit kleurrijke gerecht scoort moeiteloos in beide categorieën.

Het recept komt uit het boekje van mijn zus Marie. Ik heb er de stukjes merguez aan toegevoegd, maar die kunnen zonder probleem weggelaten worden.

De appel maakt dit recept af. Let er wel op dat je een soort appel kiest die zijn stevige structuur behoudt bij het bakken in de pan (Jonagold of Elstar zijn hiervoor zeer geschikte kandidaten).

Ook koud is dit gerecht lekker, dus maak voldoende voor de volgende dag.

HOOFDGERECHT

vegetarisch

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Warm Moroccan-inspired Salad

Flavor is of course what matters most, but presentation counts too. This colorful dish delivers effortlessly on both fronts. The recipe comes from my sister Marie’s little cookbook. I’ve added pieces of merguez sausage, but these can easily be left out. The apple really completes the dish. Just make sure to choose a variety that holds its structure when cooked in the pan — Jonagold or Elstar are excellent choices for this.

This dish is also delicious served cold, so it’s worth making enough for the next day.

1 pointed bell pepper
2 sweet potatoes
3 shallots
1 apple
9 oz (250 g) spinach
1 ¼ cups (250 g) pearl couscous
5 oz (150 g) chickpeas, drained
7 oz (200 g) feta cheese
4 merguez sausages
1 tbsp ras el hanout
Olive oil
Butter
Salt and black pepper

1. Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into bite-sized cubes. Spread them out on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, until tender and lightly caramelized.

2. Meanwhile, finely slice the shallots, dice the pointed pepper and apple, and roughly chop the spinach. Rinse and drain the chickpeas. Cook the pearl couscous according to the package instructions until tender, then drain.

3. In a large pan, heat a little butter and cook the merguez sausages until browned and cooked through. Set aside.

4. Sauté the shallots until softened. Add the pointed pepper, apple, and ras el hanout, and cook for about 7 minutes, stirring regularly. Add the chickpeas and cook for another 5–6 minutes. Remove from the heat and fold in the spinach so it wilts gently.

5. Add the cooked pearl couscous and roasted sweet potato to the pan and mix everything together. Slice the merguez sausages and return them to the pan. Stir well to combine. Finally, crumble the feta over the dish and gently mix through before serving.