Tunisian Vegetable Salsa Recipes

TABIL - TRADITIONAL TUNISIAN SPICE MIX

Steps:

• Combine coriander seeds, garlic, caraway seeds, crushed red pepper flakes and grindin a spice / coffee grider or in a mortar & pestle.
• Spread out onto a baking tray and dry in a low oven (200°F) for about 1 hour.
• Cool, grind again as fine as possible. Add the ras el hanout & store in an airtight jar in a cool, dark place for up to 4 months.

TUNISIAN VEGETABLE SALSA

Steps:

• Prepare a grill to medium-high heat. thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions. Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes. Peel, seed, and coarsely chop peppers and chile. coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Pulse all vegetables in a food processor, along with oil, until puréed to desired consistency. transfer to a large bowl. season to taste with lemon juice, salt, and pepper.

TUNISIAN VEGETABLE STEW

Steps:

• Saute onions in stock for 5 minutes (or in oil, if you prefer).
• Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
• Add pepper and spices (I increase the amount of all the spices); saute another minute.
• Stir in tomatoes, chickpeas and raisins.
• Simmer, covered, for 15 minutes till vegetables are tender.
• Add lemon juice and salt to taste.
• Serve over couscous (or rice, or another grain).

25-MINUTE TUNISIAN VEGETABLE COUSCOUS

Steps:

• Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
• Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
• Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.