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Ingredients
| russet potatoes: 1 whole potato (chopped) |
| green bell pepper: 1 (chopped) |
| eggplants: 1 (chopped) |
| tempeh: 2 oz |
| onions - red: 1 onion (chopped) |
| garlic: 2 cloves (coarsely chopped) |
| olive oil: 2 Tbl |
| lemon juice: 2 Tbl |
| paprika: 1/2 tsp |
| ground cumin: 1/2 tsp |
| parsley: 1/4 cup |
| salt |
| black pepper |
Moroccan Salad With Charmoula/Chermoula Dressing
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
1 serving(s)
Tags
- Saute vegetables in olive oil until tender.
- Add tempeh, paprika, and cumin and heat through.
- Add parsley and toss.
- Season with lemon juice, salt, and pepper.