Side Dish Recipes
Moroccan side dishes and accompaniments to complement your main courses.
8 recipes — every one cooked at least 3 times in Meknas.
How to use these side dish recipes
Start with Key Takeaways on each recipe for timing and yield, follow Ingredients with gram + cup measures, then check Troubleshooting before you start. All side dish dishes are developed and photographed by Azmi Mhamed — no stock, no AI food images. See our testing process.
Moroccan Olive Tagine (Tfaya)
A sweet and savory tagine of mixed olives, onions, and warm spices. A classic accompaniment to couscous and grilled meats.
Moroccan Pumpkin Salad
Sweet roasted pumpkin cubes tossed with cumin, paprika, and a drizzle of olive oil. A warming autumn side dish popular in the Atlas Mountains.
Moroccan Turnip Salad
Crisp, lightly pickled turnips with beets, cumin, and lemon. A tangy, crunchy side that cuts through rich tagines.
Moroccan Potato Salad
Warm potato salad with cumin, paprika, pickled turnips, and fresh herbs. A staple at Moroccan weddings and family gatherings.
Moroccan Celery Salad
Crunchy celery stalks with preserved lemon, olives, and a cumin-lemon dressing. A refreshing palate cleanser between courses.
Moroccan Radish Salad
Crisp, peppery radishes sliced paper-thin and tossed with cumin, lemon, and fresh herbs. A zesty palate cleanser.
Moroccan Cucumber Salad with Yogurt
Cool, creamy cucumber salad with thick yogurt, garlic, and dried mint. A refreshing side that balances spicy tagines.
Moroccan Fennel Salad
Shaved fennel with orange segments, olives, and a cumin-lemon dressing. A crisp, aromatic salad from northern Morocco.