Moroccan Tomatoes and Pepper Salad (chouchouka)

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Author: Gaila - The Petit Gourmet

5 from 1 vote

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Moroccan chouchouka is a warm tomato and roasted pepper salad with garlic, cumin, paprika, and fresh herbs. Serve with kefta, eggs, or pita. Meal-prep and freezer friendly.

Ingredients

2 tablespoon olive oil
2 green peppers or mix green + red for sweeter
6 tomatoes grated (or about 4 cups grated)
1 tablespoon tomato paste
2 garlic cloves crushed
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
¼ teaspoon black pepper
¼ cup cilantro finely chopped
¼ cup parsley finely chopped

Instructions

Roast + peel the peppers

Roast peppers over a BBQ flame or directly over a gas burner, turning until charred all over.
Place in a bowl and cover (or seal in a bag) 10–15 minutes to steam.
Peel off charred skin, remove seeds, then dice and set aside.

Build the tomato base

Quarter tomatoes and grate them on a box grater (discard tough skin ends).
Heat olive oil in a skillet over medium-high.
Add garlic, paprika, cumin, salt, pepper. Stir 30–60 seconds until fragrant.
Stir in tomato paste, then add grated tomatoes.

Simmer + finish

Simmer 15 minutes, stirring occasionally.
Add diced roasted peppers and simmer 15 minutes more until thick and glossy.
Stir in cilantro + parsley. Taste and adjust salt.

Serve warm, room temp, or cold.

Nutrition

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