Taktouka - Moroccan Bell Pepper Salad

This is one of my favorite Moroccan salads since it's simple, cozy, and flavorful. It's the type of meal that effortlessly takes center stage at the table. I can't exactly put my finger on it, but Taktouka has a very reassuring quality that makes me feel at home. I remember sitting around the table, eating and enjoying this dish together, scooping it up with bread and going back for seconds without even thinking. It's also one of those foods that my family genuinely adores, the kind that disappears as soon as it's placed on the table. Every taste now reminds me of those times, and to be honest, it makes me miss home even more.

The flavors combine to create something rich, cozy, and incredibly pleasant as everything cooks slowly together, filling the kitchen with a cozy, welcoming aroma. It's made with a lot of love, and it's not fancy and complicated.

Why I Love This Salad?

What I love about Taktouka is that the simple ingredients turn into something that feels so special to me. Bell peppers naturally become sweet and cozy as they soften. The garlic brings everything, the paprika adds a subtle, comforting spice that makes you want to eat another taste, and the tomatoes add richness.

This is not the type of salad that you leave on the side of the dish. In its most basic form, it’s comfort food, the kind you eat with warm bread, that gently brings joy, and returns to time and time again without even noticing how much you’ve enjoyed it.

Jump to:

Instructions

Ingredients

bell peppers
tomatoes
chopped cilantro and parsley
crushed garlic cloves
paprika
Salt, pepper

See recipe card for quantities.

Instructions

How you prepare the bell peppers is very important for making a great Taktouka. Roasting them enhances their natural sweetness and adds a rich, smoky taste to the salad. The bell peppers should be placed in an oven and roasted at 400°F until the skins are browned and blistered. You can also air fry them or roast them directly over a gas stove for the same smoky effect.

While the peppers are roasting, start making the tomato sauce in a pan with chopped tomatoes, crushed garlic, and chopped herbs. Cook them over medium heat until the tomatoes break down, and mix well so all the aromatics are in the sauce.

To ensure the bell peppers are completely roasted, rotate them in the oven. Toss the bell peppers into plastic wrap so that they can start sweating off their skin. Set aside the bell peppers for about 10-15 minutes, once it's done open the bag up and remove the skin.

Add the roasted bell peppers to the pan with the tomato sauce when it's ready. Season with paprika, salt, and pepper, and mix gently until completely combined.

You don't want to miss a single bite of this dish, so serve it warm or room temperature.

Looking for other recipes like this? Try these:

Print Recipe

Blog

Taktouka - Moroccan Bell Pepper Salad

Made with roasted bell peppers, tomatoes, garlic, and spicy spices, Taktouka is a hearty Moroccan salad. Whether served warm or cold, it's the kind of dish you pick up with bread, eat carefully, and keep returning to. It's hearty and simple.

Print Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: 2-3 people

3-4 bell peppers
2-3 tomatoes
1⁄4 cup of chopped cilantro and parsley
3 crushed garlic cloves
1tsp paprika
Salt & pepper

Instructions

Roast the Bell Peppers – Place the whole bell peppers on a baking sheet and roast in a 400°F oven until the skins are blistered and charred, about 30 minutes, turning them occasionally. You can also roast the peppers over a gas stove flame or in an air fryer.
Prepare the Tomato Base – Dice the tomatoes and chop the parsley and cilantro. Crush the garlic cloves.
Cook the Tomato Sauce – Heat olive oil in a pan over medium heat. Add the diced tomatoes and cook gently (do not overheat). Stir in the crushed garlic and chopped herbs, and cook until the tomatoes soften and break down.
Steam & Peel – Transfer the roasted bell peppers to a plastic bag or wrap them in plastic. Let them rest for 10–15 minutes to sweat. Peel off the skins and set aside.
Slice the Peppers – Slice or dice the peeled bell peppers into your preferred size.
Combine – Add the roasted bell peppers to the tomato sauce and stir gently to combine.
Season & Finish – Season with paprika, salt, and pepper. Cook for a few more minutes until the flavors come together.
Serve – Serve warm or at room temperature with bread for scooping.