This easy cooked Fava Bean Salad with chermoula (a marinade of olive oil, garlic, herbs and spices) is usually offered as a side, but it can also be served as a vegetarian main dish. Moroccans typically eat it as a dip with Moroccan bread or as a finger food. Whether or not to remove the fava bean skins is left to the preference of the diner. The preserved lemon is optional.
Serves 4 as a side dish.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 1 lb. (500 g) shelled fresh fava beans
- 3 cloves garlic, finely chopped
- 4 tablespoons olive oil
- 1 to 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- pinch of cayenne pepper (optional)
- tiny pinch of saffron, crumbled
- 2 tablespoons lemon juice, or to taste
- 3 tablespoons chopped parsley or cilantro
- 1/2 preserved lemon (optional), cut into quarters (or use the rind only, cut into thin strips)
Cook the fava beans. Boil the freshly shelled fava beans in a pot of unsalted water, partially covered, for about 20 minutes, or until the skins can easily be pinched off and bean inside is tender. (You can salt the water toward the end of cooking, if desired, but avoid doing it early on as it can toughen the beans.) Drain the beans. Do not peel them.
Make the chermoula. While the beans are cooking, gently simmer the garlic in the olive oil over low heat for a minute or two, until the garlic is fragrant. Do not burn the garlic. Add the spices, cilantro and lemon juice; stir to combine. Remove from the heat if the fava beans are not ready.
Combine the beans and chermoula. Add the cooked, drained fava beans to the chermoula and stir gently to combine. If using, add the preserved lemon. Cook over medium-low heat, covered, for a few minutes to allow the flavors to blend. Serve warm or at room temperature, garnishing with additional preserved lemon, if desired.