What’s a Buddha bowl? Because I have been seeing many of them on the Internet these past 2 years and I still can’t figure out what it essentially is. I got the basic concept behind it: compartmenting your salad but then, is that it? Is there no other requirement to achieve a Buddha bowl? I really want to know.
In Morocco we enjoy different kinds of salads that we usually serve next to tagines and grilled foods. My mom always makes big batches of them so they can last a whole week. One of my favourite things to do when I am back in Rabat is to make myself a salad bowl with all the different salads in the fridge. Sometimes I add chopped grilled chicken or roasted chickpeas and sometimes I add chopped avocado and tomatoes as well as my favourite couscous salad (like on these pictures!).
So this post is basically a bunch of my favourite Moroccan salads; bakoula, taktouka and carrots styled in a “Buddha bowl” way next to my favourite couscous salad + avocado and tomatoes. Makes sense? I have already posted most of these recipes, except the couscous one! This couscous salad is sooo good, it tastes SO refreshing and with the preserved lemons, pistachios and dried apricots, it has just the right amount of sweet, crush and zing!
On another note, how are you, how did the first month of the year treat you? I have been good! I am planning many exciting things this year and the one that makes me the happiest (ok, besides my debut cookbook) is my supper club! I am hosting the first one on the 23rd of March, if you live in London and want to taste my food, now is the time friends!
P.s: Since I am not sure what a Buddha bowl is, I chose to call this recipe a Medley salad bowl...
Moroccan Medley Salad Bowl
- 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
• In a medium bowl, mix the avocado and the tomatoes to make a salad. Place a serving of each salad in 4 separate bowls; sprinkle each bowl with toasted flaked almonds. Serve immediately with olive oil and lemon halves on the side.
Preserved lemon, pistachios and apricot couscous salad
- 110 gr couscous, cooked according to the packet instructions
- 4 small preserved lemons, flesh and rind finely chopped
- 100 gr soft dried apricots
- 90 gr unsalted shelled pistachio nuts, roughly chopped
- 40 ml olive oil
- 30 gr parsley, finely chopped
- 2 garlic cloves, peeled and crushed
- 2 tablespoons lemon juice
- ½ teaspoon salt, or more to taste
• Mix all the ingredients together in a large bowl, then taste and adjust the seasoning, adding more salt if necessary.