Moroccan Green Bean Salad

Moroccan Green Bean Salad
  • 4 servings
  • 0:20 Preparation
  • 0:04 Cooking
  • 0:24 Total Time


Add all
  • 9 oz
    (260 g)

    green beans, ends trimmed

  • 1/4 cup
    (60 mL)

    diced dried apricots

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 0.500

    yellow pepper, cut into strips

  • 0.500

    red pepper, cut into strips

  • 0.500

    red onion, sliced

  • 1/4 cup
    (60 mL)

    sliced black olives

  • 1/2 cup
    (125 mL)

    cherry tomatoes, halved

  • 1 Tbsp.
    (15 mL)

    chopped coriander

  • 1/4 cup
    (60 mL)

    mezzo olive oil

  • 1 tsp.
    (5 mL)

    couscous spice mix

  • Salt and pepper to taste

  • 1/4 cup
    (60 mL)

    lime juice

  • grilled zucchini slices to taste


Blanch beans in boiling salted water until tender. Drain and rinse under cold running water to keep them bright green.

Meanwhile, soak apricots in 1 Tbsp. (15 mL) lemon juice and 1 Tbsp. (15 mL) water to plump them.

Drain apricots and add them to green beans. Add remaining vegetables and coriander.

Add olive oil, couscous spice mix, salt and pepper. Add lime juice and remaining lemon juice; adjust seasoning.

Garnish with grilled zucchini slices.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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