Salad Sandwich

YES, Sometimes a salad is not enough and the temptation to eat a sandwich on a diet is strong! So what if I told you that you can choose both: the salad and the sandwich?

First of all, there is no right or wrong way to make a salad sandwich. It’s totally up to you whether you like more tomatoes or nuggets or you prefer a hot sauce or Dijon Mustard vinaigrette… Maybe you’d rather make a Vegan version or you want to go BIG on this one.





No matter what you choose, here is my own version of Salad Sandwich including all the ingredients that I love!


  • Cherry tomatoes
  • Pickles
  • Cucumber
  • Green olives
  • Lettuce
  • Gouda cheese
  • nuggets
  • Greek yogurt
  • Vinegar
  • Mustard
  • Salt & pepper
  • Grilled Toast


  1. Preheat your pan, cook nuggets for 10 minutes ( no need to use oil)
  2. Cut into slices: tomatoes, pickles, lettuce, olives, cucumber, cheese and nuggets.
  3. Prepare the vinegrette: mix the greek yogurt, vinegar, mustard, salt and pepper. Drizzle over the salad.
  4. Arrange the salad on top of the bread toast. Bon appétit!13101191_804837089649063_1199484324_n





Leave your thoughts down below if you’re planning to try this recipe Or DM me on instagram or Facebook. I just love it when I see that some of you and I shared the same food!




COUSCOUS Tabbouleh

You know I’ve always believed that food is the only thing that can bring us together… One forgets about political opinions, religious beliefs, racial hatred… While eating, a person won’t start thinking where did this food come from? Who harvest it, Was it Jew? A Muslim?  Who cooked it, a republican or a socialist?  Food is FOOD, but it is also history… It’s a form of communication of a culture! But would you refuse experiencing a dish just because you hate that certain culture? I doubt it… No one can refuse a delicious dish!

Food is what makes us human; it brings out the child in you. It’s the only thing that can describe how differences make everything better… You see, a delicious recipe isn’t made with one ingredient; it is the complexity and the differences that create a unique and strong flavored dish! Perfection doesn’t come alone… Perfection is Harmony!

I thought about this while hearing the multiple news about racism, islamophobia and intolerance that spread across the world! And the first thing that came into my mind is the amount of local dishes that people consume world widely, wasn’t it enough to change ones believes? and bring out the human inside of us?

Speaking about local dishes, Tabbouleh is a Lebanese salad that carried the country’s culture and travelled the world to become global. It is made with Couscous, tomatoes and cucumbers… Some like to add fresh mint leaves or goat cheese to this salad. So whenever you feel bad about humanity, remember that a basic salad won’t cut it; only a Couscous Salad will make you feel good about this life and bring us together again!

Here’s the recipe foodies!


  • 2 cups cooked couscous
  • 2 small Tomatoes
  • 1 small cucumber
  • Parsley
  • Salt & pepper
  • lemon juice
  • olive oil



  1. First, cube the tomatoes and the cucumber.
  2. In a bowl, combine tomatoes, cucumber, couscous. Season it with salt, pepper, lemon juice and olive oil.
  3. Garnish with chopped parsley and serve cold!


Beetroot VS Avocado Salad

Take the avocado beyond smoothies and incorporate it into this salad; what’s better than adding it into a perfectly artistically good looking Salad made with beetroot! Put it on the table and watch everyone’s eyes light up, it has all of the best flavors that you’re looking for… The sweetness, the soreness and the saltiness! So delicious and guilt free, you’ll be making it again and again.


Some of my friends at school tested this recipe and they totally loved it, they gave it a total score of 8,5! Even Rania couldn’t resist it although she hates beetroot…Isn’t that enough to make you rush to the grocery store and pick up avocadoes?  If not, pictures will !!


  • 1 avocado
  • 1 small beetroot 
  • 1 1/2 tsp Vinegar
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1 tsp Honey
  • 1 tsp Mustard
  • 1 tsp oil


  1. First, wash and do not peel your beetroot then boil it in water for 30 min on low heat.
  2. Peel the avocado and cut it; Do the same for the boiled beetroot.
  3. Whisk the vinegar, salt, pepper, honey, mustard and oil. Spread over the Salad !
  4. Garnish your salad with cheese or sesame seeds… Both are fine!




Moroccan Salad

The first september rain has fallen in Morocco, it’s time to kiss the summer goodbye and use the last fresh peppers from the backyard in a typical moroccan Salad!

If you enjoy intense flavours then this one is for you, it got a strong acid and fresh flavours all seasoned with moroccan spices! Restaurants in Morocco serve it as an appetizer, so if you have visited my country before, you probably might have fallen in love with this salad…

Foodies, If you miss staying in Morocco, this is your chance to taste Moroccan flavours again as if you were here! If not this would be your appetizer for Moroccan food and maybe a reason to come and visit us.


  • 4 bell peppers
  • 3 tomatoes
  • 1 small onion
  • coriander
  • 1  tsp cumin
  • 2 tsp Salt
  • 1 tsp black pepper
  • 1 tbs Vinegar
  • 1 tbs olive oil


  • Some prefer using lemon juice instead of vinegar…So if you’re not much a vinegar lover don’t hesitate to use lemon juice, it’s more natural. 
  • If you don’t have black pepper use 1 1/2 tsp of white pepper, black pepper got a stronger flavour than white pepper.


  1. Slice all the veggies into cubes, chop the coriander;
  2. Make the dressing by mixing the olive oil, vinegar and spices…
  3. Dress the vegetables and check the seasoning.
  4. Put it in the refrigerator for 30 min, at least, before serving.


Asian coleslaw

I love combining cabbage and carrots usinga mayo sauce! And guess what I’ve been making this recipe my whole life without knowing its name nor its origin… It’s an absolutly classic, in New york  they call it Coleslaw: it’s rich in mayo sauce and cabbage. Mine is different, I tend to use less Mayo sauce ( for healthy reasons).

ASIAN COLESLOW.pngThe recipe that I’m going to show you is a modern asian twist to this western salad! So instead of vinegar and mayo sauce we’ll use lemon juice and soy sauce! Let’s do it !


imagesReady in 15 min

Ingredients: (for 2)

  • 1/2 big cabbage
  • 1 medium carrot
  • Salt+ pepper
  • Sweet Red pepper
  • 1 tbs sweet Soy sauce
  • 1 tbs Lemon juice
  • 1 tsp Lemon zests
  • Raisins
  • mint leaves ( optional)


  1. Remove the core from the cabbage and cut it into thin slices.
  2. Shred the carrots.
  3. Make dressing by combining  salt, pepper, red pepper, lemon juice, soy sauce, lemon zests and mint leaves. Toss it into the mixture.
  4. Sprinkle with raisins.




Pasta Salad

Today, we had a pot of cooked pasta leftover and I didn’t know what to do with it… I was too lazy to cook a pasta sauce and so a salad seemed legitim! the good thing about pasta salads is that they can never go wrong… You can add anything to it and it will just make it better and better ! But the best thing about it is that you can never worry about fats and chalories …

So you know what buddies… Just RELAX because sometimes, only a pasta salad can make your day better ! Here’s my simple recipe for lazy dinners 😀 


  • 1 Bowl of cooked pasta
  • cup of cherry tomatoes
  • 1 cucumber
  • 1/4 cup black olives
  • 1/3 cup corn
  • 1 tbs vinegar
  • Salt & pepper


  1. Cut the tomatoes and cucumber.
  2. Mix all the ingredients, cherry tomatoes, cucumber, black olives and corn.
  3. Season it and add vinegar .

Enjoy !


Here is the video for this recipe:


Tomato Couscous Salad

Couscous is tasty… Yet, couscous Salads are a hit! It can turn your meal into a complete dish; light and fresh… eating a salad has never been this comforting!


  • 1 cup couscous
  • 1 chopped tomato
  • 1/3 cup corn
  • 1 tsp lemon juice
  • Pinch of salt and pepper
  • 1/2 tsp vegetable oil
  • 1/2 tsp mustard (additionnal)


First prepare the vinegar by combining lemon juice, salt, pepper, mustard, oil;

Then, add the vinegar into the couscous, tomato and corn.

Savour the salad !13101191_804837089649063_1199484324_n


Avocado Pasta Salad

It’s been a while since I’ve been seeing instafoodies making this recipe and according to them it’s delicious! And so I tried to make it at home, of course I added some ingredients to the original recipe. So the original recipe is based on raw avocado paste + cooked pasta! At first, I was intending to follow this recipe but then I discoved that my avocados were not tender enough to turn into a paste… So the genius mind of mine suggested to cook avocados! And I have to say that the recipe was just perfect… I loved it !

All you need is:

  • 3 Small avocadoes
  • 1 tbs butter
  • 2 tbs cream cheese ( or kiri)
  • Pinch of salt and pepper
  • Cooked pasta
  • Mayo Sauce (Additional)


How to proceed?

  1. First, peel then cut the avocadoes into small pieces.
  2. In a pan, melt the butter then add the avocadoes and cream cheese… season it and add 1 tbs water just to make sure it won’t stick… Cook on low heat for 4 min!
  3. You may add some chicken or eggs to your plates if you feel hungry it will be a perfect match!


Enjoy !


Couscous with pistachios and abricots !

On the Menu: Couscous with Pistachios and abricots ! 
You may have figured it out by now, I’m a big fan of Couscous salads…
I made this dish a couple weeks ago, my parents came on Achourae and brought dried fruits to celebrate it… It’s our own kind of Halooween! Families get together and kids wear new clothes and sing all together.
So, I was wondering what to make with these dried fruits: and I came up with this easy 5 stars dish !

Basically you can add any kind of dried fruits to this salad! But you should keep in mind that it has to be balanced: How’s that?
Well, this salad has a perfect sweet-salty taste: The pistachios are salty, the dried abricots are sweet and the vinegar makes sure to link the taste.
So, instead of pistachios and abricots… Almonds and raisins would be perfect!

1 or 2 cups streamed couscous
1/2 cup dried abricots
1/2 cup pistachios

For dressing: 
3 tbs apple vinegar
1/2 tsp ginger
1 tsp Dijon Mustard
1/2 minced garlic
3 tbs olive oil
1/4 tsp Salt
1/8 tsp pepper



Toast the pistachios in a small pan on medium heat until lightly browned . (Pay attention when toasting it, they can burn quickly if you don’t keep an eye on it) 
Remove from heat and place into a small bowl to cool.

For the dressing, Whisk together the oil, mustard, vinegar, salt, pepper and ginger. until smooth.

Now, pour the dressing over the cooled steamed couscous, the pistachios and the chopped abricots.




Mango & Cucumber Couscous Salad

When you think of Morocco, you imagine Couscous all toped with seven kind of vegies and a hot lava of caramelized onions… But in summertimes it can be hard to fully enjoy its taste. So, how about an exotic refreshing couscous ? 
For this perfect summer recipe,  I thought about bringing a modern twist into couscous. So I decided to make a Mango & Cucumber couscous salad. 


·         1 1/2 cups couscous 
·         1 english cucumber
·         1 ripe mango
·         coriander

For dressing:
·         3 tablespoons apple vinegar
·         1/2 teaspoons of ginger
·         1 teaspoon of Dijon mustard
·         1 teaspoon of honey
·         1/2 teaspoon minced garlic
·         3 tablespoons of olive oil
·         1/4 teaspoon of salt
·         1/8 teaspoon of black or white pepper.

1-     Cook couscous in boiling water (like pasta) 10-12 minutes. And let it cool down. Or, you can steam it three times over a rapidly simmering stew.
2-    Peel and chop cucumber and mango into pieces of  equal size. Mix together all ingredients for dressing.
3-      Combine couscous, cucumber, and mango in a large bowl. Add dressing and toss to distribute evenly.