Pescatarian Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts might seem like a humble ingredient, but a screaming-hot skillet and a bold North African spice blend transform them into something genuinely craveable. The key is getting those sprouts bone-dry before they hit the pan — that extra step is what separates limp and steamed from golden, charred, and crispy at the edges. Garlic-infused oil carries the warmth of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon into every strand, with a quick bloom in the center of the pan making sure the spices wake up fully before coating the whole batch. A squeeze of fresh lemon at the finish cuts right through the richness and ties everything together. Scallion greens and cilantro scattered on top add a pop of color and freshness that makes the dish look as good as it tastes. This is the kind of fast, plant-forward side that fits naturally into a pescatarian table without requiring any substitutions or workarounds — it's built that way from the start. Serve it straight from the pan while the edges are still crackling.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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