Chouhada Méchouia Salad

Ingredients

• 2 Red bell peppers (large, preferably red for color)
• 1 Tomato (large, fully ripe)
• 1 Onion (large, peeled and cut in half)
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 0.5 c. à café Ground cumin
• 2 c. à soupe Extra virgin olive oil (for seasoning, plus an extra drizzle when serving)

Instructions

1. Prepare the vegetables

   Wash the peppers, tomato and onion. Cut the onion in half lengthwise.

   Time: PT5M

2. Grill the vegetables in the oven

   Preheat the oven to 200°C. Arrange the whole peppers, the whole tomato and the two onion halves on the baking sheet. Roast for 10 minutes, turn the vegetables, then continue for another 10 minutes until the skin is charred and the flesh is tender.

   Time: PT20M

   Temperature: 200°C

3. Cool the vegetables

   Remove the sheet from the oven. Place the peppers and onion in a zip‑lock bag, seal and let cool for 5 minutes so the steam eases skin removal. The tomato can cool at room temperature.

   Time: PT10M

4. Peel and seed

   Remove the skin from the peppers and tomato, discard the seeds and core of the peppers as well as the tough parts of the onion.

   Time: PT5M

5. Chop the vegetables

   Dice the peppers, tomato and onion into medium‑sized pieces using a knife.

   Time: PT5M

6. Season the salad

   In the mixing bowl, add 1 teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of cumin, then drizzle with 2 tablespoons of olive oil. Toss gently until all vegetables are coated.

   Time: PT2M

7. Reheat (optional)

   Just before serving, heat the salad for 2‑3 minutes in a skillet over medium heat, stirring, then add a drizzle of olive oil.

   Time: PT5M

Nutrition Facts

Calories

130

Protein

2 g

Carbohydrates

10 g

Fat

7 g

Fiber

3 g

Ingredient Substitutions

• Instead of Red bell peppers: green bell peppers, yellow bell peppers
• Instead of Tomato: Roma tomato, beefsteak tomato
• Instead of Onion: red onion, shallot
• Instead of Salt: sea salt, pink salt
• Instead of Ground black pepper: white pepper, Espelette pepper
• Instead of Ground cumin: ground coriander, smoked paprika
• Instead of Extra virgin olive oil: sunflower oil, grapeseed oil

Equipment Needed

• Baking sheet
• Oven
• Zip‑lock freezer bag
• Cutting board
• Chef's knife
• Mixing bowl
• Tablespoon
• Skillet (optional for reheating) (optional)

Critical Steps — Do Not Skip

• Grill the vegetables in the oven
• Peel and seed the vegetables
• Season the salad

Chef Tips from the Video

• Use a charcoal grill for an authentic smoky flavor.
• Add a handful of freshly chopped cilantro just before serving for extra freshness.
• A lemon zest or a drizzle of lemon juice enhances the cumin aromas.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Not recommended; the texture of grilled vegetables deteriorates.

Room temperature: Can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Grill the vegetables the day before and keep them chopped in the refrigerator; add the seasoning just before serving.
• The salad pairs very well with a drizzle of fresh lemon added at serving.