Okra With Tomato Sauce Couscous Recipes

MIDDLE EASTERN OKRA AND ZUCCHINI IN TOMATO SAUCE

Steps:

• Saute onions in olive oil until they begin to brown over medium heat.
• Once browning begins, add garlic, and stir for a minute or so.
• Add sliced zucchini, and cook for about 2 minutes or until zucchini begins to soften just a tiny bit. Add thawed okra.
• Sprinkle the vegetables with several palmfuls of Penzey's Turkish seasoning, or any Middle Eastern seasoning blend including cumin, garlic, pepper, and salt. Stir to coat all vegetables, and cook for several minutes.
• Once the spices start becoming fragrant, add two cans of diced tomatoes and stir well. Reduce heat and cook for anywhere from 30 minutes to an hour, depending on how soft you like your vegetables, and how thick you want your sauce to be.
• Right before serving, add the juice of the lemon, fresh parsley, and stir.
• Enjoy!!! Serve with kebabs, lamb burgers, couscous, pita bread, etc.

COUSCOUS WITH TOMATOES, OKRA AND CHICKPEAS

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 1 minute and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Add the chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
• Meanwhile, trim the stems off the okra and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra and rinse thoroughly. Set aside.
• After 1 1/2 hours, season the chickpeas with salt to taste and add the harissa, tomato paste, red pepper and okra. Bring back to a simmer and simmer 30 to 45 minutes, or until okra and beans are tender. Remove a cup of broth to use for flavoring the couscous. Stir in the chopped fresh herbs and simmer another few minutes. Taste and adjust salt. The stew should be spicy and flavorful.
• Reconstitute and steam the couscous (see recipe). Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

OKRA WITH TOMATO SAUCE (DIP'S COUNTRY KITCHEN)

Steps:

• Wash the okra, whether fresh or frozen, well in cold water. If frozen is used, continue rinsing until the okra is defrosted. Drain well.
• Put the okra in a saucepan and add about 1/2-cup of cold water. Bring to the boil and cover. Let cook about seven minutes.
• Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender.
• Drain the okra and add the tomatoes, butter, salt and pepper to taste. Bring to the boil, partly cover and cook until okra is tender, about 10 minutes.