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This pea olive and preserved lemon salad brings together the brightness of Moroccan flavors with the convenience of frozen peas. The spices bloom in olive oil, the peas cook just until tender and the preserved lemon and olives provide a salty citrusy kick that transforms a simple dish into something unforgettable.
I first made this on a busy weekday evening and was amazed at how fast and flavorful it turned out. Since then it has become a go to side dish whenever I want something bright and comforting.
Ingredients
- Extra virgin olive oil: adds richness and helps bloom the spices for deep flavor
- Ground turmeric: gives warm color and earthy undertones choose fresh and fragrant turmeric powder
- Ground ginger: provides a gentle heat and aromatic lift
- Frozen green peas: are consistently sweet and tender making them the reliable choice
- Fresh cilantro: offers herbal freshness choose bright green leaves without wilting
- Preserved lemon: adds unique citrusy depth look for a good quality Moroccan style jar
- Garlic: enhances savory notes pick firm cloves for best flavor
- Kosher salt: balances flavors and makes the peas shine
- Kalamata or purple olives: bring briny depth choose pitted for ease and freshness
Step-by-Step Instructions
- Bloom the Spices:
- Warm olive oil with turmeric and ginger in a skillet over medium low heat for about five minutes swirling occasionally This step infuses the oil with spice flavor ensuring every bite is aromatic
- Cook the Peas with Aromatics:
- Add the frozen peas cilantro preserved lemon garlic and salt Stir well then cover and cook on medium heat for three to five minutes until peas turn bright green and are heated through This short cook time keeps them sweet and tender
- Finish with Olives:
- Remove skillet from heat Stir in olives allowing their briny flavor to meld into the salad Taste and adjust salt Serve either warm or at room temperature for best flavor
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My favorite part of this salad is the preserved lemon It always reminds me of my grandmother’s kitchen where jars of preserved lemon sat on the counter and found their way into countless dishes Each bite carries both nostalgia and brightness.
Storage Tips
This salad can be made in advance and refrigerated for up to five days Let it come back to room temperature before serving for the fullest flavor
Ingredient Substitutions
Green olives work in place of Kalamata though the taste will be slightly lighter Lemon zest with a touch of juice can substitute for preserved lemon in a pinch
Serving Suggestions
Serve with warm flatbread or alongside grilled chicken or fish It also fits beautifully as part of a Moroccan salad platter
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Cultural Context
This dish is rooted in the Moroccan tradition of offering multiple small salads at the start of a meal often eaten with bread instead of utensils The flavors mirror those used in classic tagines such as ginger turmeric and preserved lemon
Frequently Asked Questions About Recipes
- → Can I use fresh peas instead of frozen?
Yes, but frozen peas are often sweeter and more tender year round. If using fresh, make sure they are in season and very fresh.
- → What can I substitute for preserved lemon?
If preserved lemon is unavailable, use a mix of finely chopped lemon zest and a small squeeze of lemon juice for brightness.
- → Do I have to use Kalamata olives?
No, you can use green olives or any briny variety you prefer. The flavor will change slightly but still be delicious.
- → Can I make this salad ahead of time?
Yes, it keeps well in the refrigerator for up to five days. Let it come back to room temperature before serving for best flavor.
- → Is this salad served warm or cold?
It can be served warm right after cooking or at room temperature as part of a traditional Moroccan style salad spread.
- → What pairs well with this salad?
It goes beautifully with flatbreads, couscous, or grilled meats, and can also be part of a mezze platter.