Moroccan Prawn Salad with Cucumber, preserved Lemon and Wild Rice 🌞

[justaprogressive]

Moroccan Prawn Salad with Cucumber, preserved Lemon and Wild Rice

Fresh, summery and packed full of fragrant, zesty ingredients
that will delight every taste-bud. Moroccan spiced prawns are
grilled to perfection and tossed with creamy avocado, nutty wild
ice and a punchy lemon dressing.


*You'll Need This :

Moroccan Ras el Hanout Spice Mix
2 teaspoons ground nutmeg
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons cinnamon
1 1/2 teaspoons sugar
1 1/2 teaspoons paprika
11/2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon cardamom powder
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Ingredients
3 cup water or stock
1 cup (200g) wild rice
1/3 cup (60ml) extra virgin olive oil
2 teaspoon ras el hanout
16 green king prawns, peeled, de-veined
1 telegraph cucumber, peeled, seeded, diced
2 ripe avocadoes, flesh diced
1 cup flat-leaf parsley leaves
1/3 cup finely chopped preserved lemon rind
2 tablespoon lemon juice
extra virgin olive oil, to serve
sea salt and freshly ground pepper


Method
1.Bring 3 cups water or stock to a boil. Stir in rice. Reduce heat. Simmer, covered 40-45 minutes,
or just until kernels puff open. Uncover and fluff with a fork. Simmer additional 5 minutes. Drain
off any excess liquid. Set aside.

2.Put the olive oil, ras el hanout and prawns into a bowl. Stir to coat prawns. Heat a large frying
pan over a medium heat. Cook prawns 2-3 minutes on each side, or until just cooked through.
Transfer prawns to a plate and add any remaining oil in the pan to the wild rice.

3.Add cucumber, avocado, parsley, preserved lemon and lemon juice to the rice. Stir to combine.
Season to taste with salt and pepper. Divide among four serving plates and top with prawns.
Drizzle with olive oil.


Note
To ensure the radish retains its colour and refreshing crunch, only dress this salad at the last possible
moment before serving.

https://www.nzwomansweeklyfood.co.nz/recipe/salads/prawn-salad-with-cucumber-preserved-lemon-and-wild-rice-29701/#recipe-method-begining

“Good food is like music you can taste, color you can smell.
There is excellence all around you.
You need only be aware to stop and savor it. ~Chef Gusteau ”

[MontanaMama]

1. This looks like a perfect summer meal.

I’ve got the preserved lemons in the pantry! Thank you!

[Akakoji]

2. What radish?

Note
To ensure the radish retains its colour and refreshing crunch, only dress this salad at the last possible
moment before serving.

[justaprogressive]

3. yes I noticed that

I see you did too! It wasn't a trick to see if you were awake!

Add Radish to Taste! (I guess)

[Akakoji]

4. It's def a torshi kind of thing

I could see being done in Morocco. Typically, the radishes would have been made red somehow.if pickled, you really wouldn’t want it in the salad before serving.

[justaprogressive]

5. Maybe, alternatively they could be roasted

Last edited Sat Jul 12, 2025, 12:10 PM - Edit history (1)

as in a Moroccan Carrot salad:

One of my favorite ways to prepare them is by roasting, as in this recipe for Moroccan Carrot Salad. Roasting neutralizes their sharp and peppery taste, resulting in a tender texture similar to potatoes. This makes them an excellent low-carb substitute.

https://meikoandthedish.com/moroccan-spiced-carrot-radish-salad/