MOROCCAN MEDLEY SALAD BOWL

 What's a Buddha bowl? Since I have been seeing a considerable lot of them on the Internet these previous 2 years I despite everything can't make sense of what it basically is. I got the essential idea driving it: compartmenting your plate of mixed greens yet at that point, is that it? Is there no other prerequisite to accomplish a Buddha bowl? I truly need to know.

In Morocco we appreciate various types of plates of mixed greens that we as a rule serve close to tagines and flame broiled nourishments. My mother consistently makes large clusters of them so they can last an entire week. One of my preferred activities when I am back in Rabat is to make myself a serving of mixed greens bowl with all the various plates of mixed greens in the refrigerator. Now and again I include slashed flame broiled chicken or cooked chickpeas and at times I include cleaved avocado and tomatoes just as my preferred couscous serving of mixed greens (like on these photos!).

So this post is fundamentally a lot of my preferred Moroccan plates of mixed greens; bakoula, taktouka and carrots styled in a "Buddha bowl" route close to my preferred couscous serving of mixed greens + avocado and tomatoes.

Bodes well? I have just posted the majority of these plans, aside from the couscous one! This couscous plate of mixed greens is sooo acceptable, it tastes SO reviving and with the saved lemons, pistachios  and dried apricots, it has the perfect measure of sweet, pulverize and punch!

Serves 4

 

INGREDIENTS

 

●               2 Avocados, chopped

●               200 gr cherry tomatoes, halved

●               1 batch of bakoula

●               1 batch of taktouka

●               1 batch of carrot salad

●              1 batch of preserved lemon and apricot couscous salad (recipe below)

●               A handful toasted flaked almonds, to serve

●               Olive oil, to serve

●               2 lemons, halved, to serve

 

 

METHOD

 

•  In a medium bowl, blend the avocado and the tomatoes to make a plate of mixed greens. Spot a serving of every plate of mixed greens in 4 separate dishes; sprinkle each bowl with toasted chipped almonds. Serve promptly with olive oil and lemon parts as an afterthought.