Mediterranean Grain Bowl with Charmoula, Tuna Confit, and Zaalouk

This bowl is full of hearty whole grains — farro and quinoa — paired with a myriad of flavor-packed components, including crispy chickpeas, marinated olives, tuna confit, and zalouk, a Moroccan salad of cooked eggplants and tomatoes. Find the video, recipe, and printable recipe PDF below! 

 
 

Yield:  4 portions

Method

  1. For the Marinated Cucumbers, Fava Beans, and Tomatoes: Place the cucumbers, fava beans and cherry tomatoes in a bowl. Add the mint and lemon zest. Sprinkle with lemon juice and olive oil. Season with salt and pepper.

  2. Grain Bowl Base: Preheat a 425°F oven. (If using frozen riced cauliflower heat oven to 500°F)

  3. Toss the cauliflower rice with the olive oil. Season with salt and pepper. Spread in a thin layer on a baking sheet and roast in a hot oven until caramelized. Set aside and let cool.

  4. Smash the garlic to a paste with a pinch of salt. Add a tablespoon of Chermoula.

  5. Add the kale and gently massage to wilt the kale. Season with salt, pepper.

  6. Combine the roasted cauliflower, farro, and quinoa in a bowl. Add the kale, preserved lemon, parsley leaves and cilantro leaves. Season with Chermoula, salt and pepper. 

  7. To Serve:  Mound the grain mix in each bowl. Top with the Marinated Cucumbers, Fava Beans, and Tomatoes, a spoonful of Zaalouk, a few Marinated Olives, and Tuna Confit drizzled with Chermoula. Finish with a sprinkle of Crispy Za’atar Chickpeas and micro cilantro or cilantro sprig.

Ingredients

Marinated Cucumbers, Fava Beans, and Tomatoes

1 cup Cucumbers, sliced in half lengthwise, seeded, sliced ¼” thin on bias

1 cup Fava beans, shelled, blanched, peeled

1 cup Cherry tomatoes, cut in half

2 Tbsp. Lemon juice

2 Tbsp. Extra-virgin olive oil.

1 Tbsp. Mint, chopped

1 tsp. Lemon zest

 

Grain Bowl Base

4 cups Cauliflower rice

1 oz. Olive oil

½ ea. Garlic clove

1 ea. Salt, a pinch

2 Tbsp. Extra-virgin olive oil

as needed Chermoula (recipe here)

1 bunch Kale, julienned

1 cup Farro or your favorite grain, cooked

1 cup Red quinoa, cooked                                   

2 Tbsp. Preserved lemon, rinsed, julienned

¾ cup Parsley leaves

¼ cup Cilantro leaves

 

Toppings

as needed, Marinated Cucumbers, Fava Beans, and Tomatoes (see above)

as needed, Zaalouk (recipe here)

as needed, Marinated Olives (recipe here)

as needed, Tuna Confit (recipe here)            

as needed, Crispy Za’atar Chickpeas (recipe here)

¼ cup Micro cilantro

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.