Tunisian Vegetable Salsa Recipes

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25-MINUTE TUNISIAN VEGETABLE COUSCOUS



25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality; it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by ElizabethKnicely

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almond (optional)

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.

Nutrition Facts : Calories 370.3, Fat 4, SaturatedFat 0.6, Sodium 345.1, Carbohydrate 71, Fiber 8.6, Sugar 4.5, Protein 13.1

25-MINUTE TUNISIAN VEGETABLE COUSCOUS



25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories     World Cuisine Recipes     African

Time 25m

Yield 6

Number Of Ingredients 20

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

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.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g

TABIL - TRADITIONAL TUNISIAN SPICE MIX



Tabil - Traditional Tunisian Spice Mix image

Tabil is used to season & enhance many Tunisian dishes. In fact, Tabil means seasoning (it originally referred to the coriander which is the key ingredient in Tabil!) Tabil is often used in conjunction with harissa & added to stews. You can use it as a rub or to season cooked vegetable salads or in dolma stuffing.

Provided by Um Safia

Categories     African

Time 1h10m

Yield 1 cup

Number Of Ingredients 5

1/2 cup coriander seed
4 tablespoons fresh garlic, chopped
2 tablespoons caraway seeds
2 tablespoons crushed red pepper flakes
1 teaspoon ras el hanout 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



Tunisian Vegetable Salsa image

Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make the salsa as chunky or as smooth as you like.

Provided by The Bon Appétit Test Kitchen

Time 45m

Yield Makes about 4 cups

Number Of Ingredients 9

4 large unpeeled garlic cloves
4 plum tomatoes (about 12 ounces total)
2 small whole unpeeled onions (1/2 pound total)
2 large red bell peppers
1 large poblano chile
1 Japanese eggplant (about 5 ounces)
1/4 cup extra-virgin olive oil
Fresh lemon juice, kosher salt, and freshly ground black pepper
Ingredient info: Dark-green poblano chiles are available at better supermarkets and at specialty foods stores.

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.

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