Tag Archives | Fall 2016 Recipes

VEGETABLE COUSCOUS SALAD

vegcouscous

Adapted from The Italian Farmer’s Table

Serves 6

1 teaspoon chili powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 teaspoon ground coriander
6 and 1/2 tablespoons extra-virgin olive oil (divided)
1 and 3/4 cups water
8 ounces couscous
1 medium yellow onion, finely diced
1 small eggplant, peeled and cut into 1/4-inch cubes
Kosher salt and freshly ground black pepper
1 small zucchini, cut into 1/4-inch slices
8 ounces quartered cherry tomatoes
1 cup cooked chickpeas
2 tablespoons lemon juice
2 teaspoons chopped mint
1 tablespoon chopped flat-leaf parsley

Mix the chili powder, cinnamon, ground ginger, garlic powder, and coriander in a small bowl.

Heat 1 and 1/2 tablespoons of the olive oil in a small nonstick skillet over low heat. Add the spice mixture and cook until fragrant, 1 to 2 minutes. Remove from heat and let cool.

In a 2- or 3-quart saucepan, combine the water, the spice mixture and a pinch of salt and bring up to a boil. Pour the couscous into the boiling water, cover and remove from heat. Let stand 5 minutes, covered.

Meanwhile, sauté the onion and the eggplant in a nonstick skillet with 3 tablespoons of the olive oil, over medium-high heat, until the eggplant is crispy, 8 to 10 minutes. Season with salt and pepper, then remove to a paper towel to drain.

Add 1 tablespoon of the olive oil to the pan and cook the zucchini until golden brown and slightly crispy. Drain on paper towels.

Transfer the couscous to a large bowl and fluff with a fork. Stir in the tomatoes, chickpeas, zucchini, eggplant, and onions until well mixed. Add 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and the fresh herbs and fold these in gently. Refrigerate until ready to serve, or serve at room temperature.

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HARIRA

harira

Recipe adapted from Carrie Welt

Serves 6 to 8

1 cup dried chickpeas
1 large yellow onion, diced
¼ cup extra-virgin olive oil
1 tablespoon black pepper
Sea salt
1 teaspoon ground ginger
1 cinnamon stick (3-inch)
1 teaspoon ground cumin
1 teaspoon hot paprika
2 bay leaves
½ cup flat-leaf parsley
2 celery stalks, chopped
1 medium carrot, chopped
6 cups water
1 cup small brown lentils
14 ounces canned diced tomatoes
¼ cup finely chopped cilantro

In a small pot, cover the chickpeas with 4 cups water. Cook the chickpeas approximately 90 minutes until soft. Puree ½ cup of the chickpeas, leaving the rest whole. Set aside.

In a 3-quart pot over medium-low heat, combine the onion and olive oil. Season with salt and pepper. Add the ginger, cinnamon, cumin and hot paprika. Cook until the onions are golden, about 15 minutes.

Add the bay leaves, parsley, celery and carrot and cook for another 5 minutes, add the water and bring to boil. Cover the pot and simmer until vegetables are tender, about 15 minutes. Add the lentils and cook, uncovered, until the lentils are tender, about 20 minutes.

Add the tomatoes, diced chickpeas and chickpea puree to the pot and simmer gently for 20 minutes, until the soup is slightly thickened.

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