TUNISIAN GRILLED PEPPERS AND TOMATOES WITH COUSCOUS
This spicy, juicy meal, perfect for the summer, is one of a variety of Tunisian grilled salads. The couscous can be served warm or at room temperature. This makes a heavenly summer meal. Reconstitute some couscous and top with this spicy, juicy mix of grilled pepper and tomato salad. You can serve the couscous warm or at room temperature. The pepper salad is typical of Tunisian grilled salads (mechwya), of which there are many versions (eggplant can be included in the mix). In Tunisia, a spice mix called tabil would be used to season the peppers. I keep the mix on hand, without the dried garlic, but here I've given you a mix of spices to use. You can substitute tabil if you have some; the mix will be a little hotter because there is cayenne in the tabil.
Provided by Martha Rose Shulman
Categories main course
Time 45m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Grill peppers over a hot grill or a gas flame, or under a broiler, until charred. Place in a bowl and cover with a plate or with plastic. Allow to cool.
- Grill tomatoes over a hot grill or under a broiler for about 3 minutes, until skins split and char. If tomatoes are large, turn over and grill on the other side. Small tomatoes needn't be turned. You do not want to cook them until they're overly soft. Remove from heat, place in a bowl and allow to cool until you can handle them.
- When peppers are cool enough, stem and peel. Holding them over the bowl to catch juices, seed and cut in 2-inch long strips. Transfer to another bowl and strain in juices. Peel, core and slice tomatoes. Cut slices into strips and transfer, with juices, to bowl with peppers.
- In a mortar and pestle, purée garlic with a generous pinch of salt. Add caraway, coriander and cayenne if using. Work in the lemon juice and olive oil and toss with vegetables. Add half the parsley and toss together. Taste and adjust seasoning.
- Warm couscous if desired and divide among plates or wide bowls. Spoon on pepper and tomato salad with juices in bowl. Sprinkle more parsley on top and serve.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 479 milligrams, Sugar 9 grams
TUNISIAN BELL PEPPER, TOMATO, TUNA AND EGG SALAD
Categories Salad Egg Tomato Appetizer Quick & Easy Lunch Tuna Bell Pepper Summer Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers; cut into strips.
- Preheat broiler. Place tomatoes on baking sheet. Broil tomatoes until skins begin to split and blacken in spots, turning occasionally, about 4 minutes. Cool. Peel tomatoes. Cut into wedges. Arrange peppers, tomatoes and eggs on platter. Sprinkle with tuna and capers. Mix oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad.
COUSCOUS WITH RED PEPPERS
Steps:
- Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
- Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
- Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 2 grams
GRILLED PEPPERS AND CHERRY TOMATOES
This goes wonderfully with our Grilled Shrimp with Chimichurri.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 3
Steps:
- Boil a pot of water and add kosher salt. Soak wooden skewers in water for 30 minutes. Boil summer peppers (1 to 2 per skewer) until tender, 1 to 3 minutes. Drain. Thread onto skewers with cherry tomatoes (about 3 per skewer). Grill over high heat until charred and tomatoes just begin to burst, 6 to 8 minutes, turning often.
Nutrition Facts : Calories 39 g, Protein 2 g, Sodium 119 g
25-MINUTE TUNISIAN VEGETABLE COUSCOUS
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
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
COUSCOUS WITH TOMATOES, CAULIFLOWER, RED PEPPERS AND OLIVES
Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
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 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
- Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
- Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams
TUNISIAN COUSCOUS
Make and share this Tunisian Couscous recipe from Food.com.
Provided by me2006
Categories Grains
Time 1h50m
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion and olive oil in a saucepan over medium heat.
- Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
- Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
- To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
- Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.
Nutrition Facts : Calories 873.4, Fat 12.3, SaturatedFat 1.7, Sodium 629.3, Carbohydrate 165.2, Fiber 20.8, Sugar 11, Protein 28.1
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