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Moroccan Taktouka served in a skillet

Moroccan Taktouka : roasted peppers and tomato salad

This easy Moroccan Side dish is 100% vegan and super easy to make. It's made using roasted sweet peppers, fresh tomatoes and a banging blend of spices!

Course Side Dish
Cuisine Moroccan
Keyword Roasted Peppers, Salad, Side dish, Taktouka, Tomato, Tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 112 kcal
Author Idriss


  • 2 large sweet peppers
  • 1 tbsp olive oil plus more for garnish
  • 1 large onion finely diced
  • 2 garlic cloves
  • 5 ripe italian tomatoes grated
  • 1 tsp tomato paste
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt


  1. To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.

    Once ready put your peppers in a Ziploc bag and seal it.

Making the sauce

  1. Start by mincing your onion and garlic. Heat up 1 tbsp. of olive oil in a non stick pan on medium-low and add your onion and garlic.

  2. Cut your tomatoes in half (length-wise) and use a box grater to grate the inside of the tomato into a bowl to extract the pulp out and set aside. If you don't feel like grating tomatoes, you can just dice them.

  3. Cook for 4-5 minutes and add your fresh grated/diced tomatoes, cumin, paprika and salt. Cook for 5 minutes and add your tomato paste.

  4. Open your Ziploc bag and peel the charred skin from the peppers along with the seeds. Cut the peppers into strips and add to the sauce. Cook for another 3-5 minutes and turn off the heat.


  1. Garnish with some freshly chopped parsley and a drizzle of olive oil.