Green Fava Bean Salad with Oil and Cumin

Remove the fava beans from their large outer pods. You should end up with approximately 2 cups of shelled beans. At this stage the beans are enclosed in a thin, pale green inner skin. For the best texture and visual appeal, plan to remove these skins after blanching.

Bring a medium pot of well-salted water to a rolling boil. Add the shelled fava beans and blanch for 3 to 4 minutes until just tender but still bright green. Do not overcook — they should be creamy inside but hold their shape. Immediately drain and transfer to a bowl of ice water to stop the cooking and preserve their vivid green color.

Once the beans are cool enough to handle, gently pinch the skin of each bean between your fingers to pop out the bright emerald inner bean. Discard all the pale outer skins. Double-peeled fava beans have a far more delicate texture and a sweeter, cleaner flavor that makes this salad exceptional.

Place a small dry skillet over medium heat. Add 1 teaspoon of whole cumin seeds and toast them, shaking the pan frequently, for 1 to 2 minutes until fragrant and lightly darkened. Transfer immediately to a mortar and pestle or spice grinder and grind to a fine powder. This freshly toasted cumin will be noticeably more aromatic and complex than store-bought ground cumin.

In a small bowl, combine the olive oil, freshly squeezed lemon juice, mashed garlic, freshly ground cumin, and a generous pinch of salt. Whisk or stir vigorously until emulsified and well combined. Taste and adjust the balance of lemon, cumin, and salt to your preference. The dressing should be boldly flavored since it needs to coat and season the entire batch of beans.

Place the peeled fava beans in a serving bowl. Pour the dressing over the beans and toss gently to coat every bean thoroughly. Allow the salad to rest for at least 5 to 10 minutes so the beans can absorb the flavors of the dressing. This resting period is important — the flavors meld and deepen significantly even in a short time.

Just before serving, scatter freshly chopped flat-leaf parsley generously over the salad. If using, add a light dusting of sweet paprika for color and warmth. Taste one final time and adjust seasoning if needed. Serve at room temperature with warm Moroccan bread for scooping.

Instead of: Fresh green fava beans

Use: Frozen fava beans work well and are available year-round. Thaw them completely and double-peel before using. Canned fava beans can also be used in a pinch — drain, rinse, and peel them, then skip the blanching step.

Instead of: Extra virgin olive oil

Use: A good quality argan oil, which is native to Morocco, makes an extraordinary and authentically Moroccan substitute that imparts a unique nutty depth to the salad.

Instead of: Fresh lemon juice

Use: Fresh lime juice works as a substitute, offering a slightly more tropical citrus note. Preserved lemon rind, finely minced, can also add a distinctly Moroccan salty-citrus dimension in place of fresh lemon.

Instead of: Fresh flat-leaf parsley

Use: Fresh cilantro (coriander leaves) is a popular and equally authentic Moroccan alternative that pairs beautifully with cumin and fava beans.