BAKED COUSCOUS-STUFFED TOMATOES

4 medium, ripe tomatoes
1 tablespoon of hot sauce
1 tablespoon extra virgin olive oil, plus more to brush the tomatoes
12 fresh Basil leaves, chopped
1 shallot, minced
1 teaspoon soy sauce
1 garlic clove, finely minced
1/3 cup of whole grain couscous
sea salt and fresh ground black pepper, to taste

 


 

Preheat the oven to 350 degrees Fahrenheit. Place baking rack in the middle of the oven. Brush a medium baking dish with oil.

Using a serrated knife carefully cut the top of each tomato. Work over a large bowl, scoop out the flesh of each tomato. If you need to, break up any large chunks of the tomato flesh. Place the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with olive oil.

To make the filling, combine the tomato flesh and juice, hot sauce, olive oil, most of the basil, shallot, soy sauce, garlic, salt and black pepper in a bowl. Add the couscous and stir to combine. Spoon the stuffing in the tomatoes till the tomatoes are almost full.

Bake the tomatoes for 50 minutes, or until the couscous is cooked. Sprinkle the remainder of the basil on the tomatoes. Enjoy warm as a side.
 
Makes 4
 
Recipe from Super Natural Everyday adapted from here.

ORANGE SALAD WITH RED ONIONS & OLIVES

4 navel oranges

½ small red onion, very thinly sliced

½ cup pitted green or black olives

Juice of 1 lemon

2 tablespoons extra virgin olive oil

1 small garlic clove, finely grated on a Microplane

¼ teaspoon ground cumin

1/8 teaspoon ground cinnamon

Sea salt, to taste

½ tablespoon finely chopped cilantro

 


 

Remove the peel and pith from the oranges and slice them into ¼-inch rounds. Arrange them on a shallow plate. Disperse the onion slices and olives on top of the oranges.

 

In a small bowl combine the lemon juice,  garlic, cumin, cinnamon and salt. Drizzle the olive oil, whisking constantly.  Spoon the dressing evenly over the oranges. Sprinkle the salad with chopped cilantro.

Serve at room temperature or slightly chilled.

 

Serves 4

Moroccan Orange Salad with Red Onions and Olives

ROSEMARY STRAWBERRY LEMONADE

1 cup water
Leaves from two rosemary sprigs
2 large strawberries, hulled
juice of 1/2 lemon
1/2 tablespoon agave syrup (or more, to taste)
Ice cubes
Rosemary sprig, for garnish (optional)

 


 

Blend the water with the rosemary leaves and strawberries until smooth. Pass through a strainer. Discard the solids. Stir in the lemon juice and agave syrup. Pour into the serving glass over lots of ice cubes. Garnish with a rosemary sprig.

Serves 1

 

 

TRADITIONAL MOROCCAN CARROT SALAD

6 medium carrots, peeled and diagonally cut into 1/4-inch slices
2 garlic cloves
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon paprika
12 sprigs fresh parsley
Sea salt, to taste

 


Place the carrots in a steamer basket set in a pot of simmering water and cover it with a lid. Steam the carrots until crisp-tender, 15-20 minutes. Alternatively, cook them in boiling water over medium-high heat, about 10 minutes then drain. Let cool.

 

Meanwhile, process the rest of the ingredients in a food processor until smooth. Combine the cooked carrots with the rest of the ingredients in a large bowl and toss well to combine. Taste and adjust the seasoning to your liking. Marinate in the refrigerator 1 to 2 hours, if you can. Serve cold or at room temperature.

 

Serves 3 to 4

GREEN HARISSA RECIPE

8 Serrano peppers, stems and seeds removed
1 medium bunch cilantro, thick stems removed
4 garlic cloves
½ cup olive oil
1 tablespoon white vinegar
1 teaspoon ground cumin
Salt

 


Process the peppers, cilantro, garlic, olive oil and vinegar in a food processor until very smooth. Add the cumin and salt, and pulse again a few times to combine.

 

Transfer to a jar and top with a thin film of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.

 

Makes about 1 cup.

green harissa recipe

PIGEON PEA PATTIES

If you like falafels, you will like these patties as well. They are very similar.

1 (15-oz) can pigeon peas, rinsed and drained
1 large garlic clove, peeled
1 small onion, coarsely chopped
10 sprigs parsley
10 springs cilantro
Sea salt and freshly ground pepper
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 tablespoon cornstarch

 


 

Preheat the oven to 350 degrees Fahrenheit. Brush a baking pan with oil or spray it with cooking spray.

Place the pigeon peas, garlic, onion, parsley and cilantro in a food processor and process until reduced to a paste. Transfer to a medium bowl and mix in the salt, pepper, cumin, chili powder and cornstarch until well blended.

Shape the mixture into small balls or patties, the size of a golf ball. Place them in the prepared pan and bake them until lightly browned, 25 minutes. If you wish to brown the top and harden the crust more, broil them on high for 2 to 3 minutes.

Serve them with this Moroccan Yogurt Dip.
Makes 8 small patties.

SAFFRON RICE

1/2 teaspoon saffron threads
2 tablespoons grated yellow onion
2 tablespoons olive oil
sea salt and freshly ground pepper
2 1/4 cups vegetable broth or water
1 cup parboiled long grain rice
1/4 cup golden raisins, rinsed
1/4 cup sliced or slivered almonds


Add the saffron to 1/2 cup boiling water. Steep for 10 minutes.

Meanwhile, place the grated onion and olive oil in a medium pot and saute until fragrant and golden, 2 to 4 minutes. Season with salt and pepper. Add 2 1/4 cups of broth or water and bring to a boil over high heat.

Add the rice and saffron infusion. Reduce heat to low, cover the pot with a lid and cook the rice until tender, 25 minutes. Stir in the raisins and almonds. Serve warm.

Serves 4

SPINACH & BEAN SOUP

¼ cup olive oil
3 leeks, minced (white part only)
3 carrots, peeled and chopped
5 cups vegetable broth
½ teaspoon ground coriander
½ teaspoon turmeric powder
Sea salt and freshly ground pepper
1 (15-ounce) can cannellini beans, drained and rinsed*
1 bunch spinach, stemmed and chopped


Heat a soup pot over medium heat. Add the olive oil and leeks and sauté, stirring occasionally until translucent, 3 to 5 minutes.

Add the carrots. Season with ground coriander, turmeric, salt and pepper. Cook for 2 minutes. Add the vegetable broth. Cover with a lid and cook 20 minutes.

Add the beans and spinach. Cook for an additional 10 minutes.

Serve right away.

* If using home-cooked beans, you need about 1.5 cups.

Serves 4

CRANBERRY BEAN DIP

1 garlic clove, peeled

1 (15-ounce) can cannellini beans, rinsed and drained (or 1.5 cups home cooked beans)

2 tablespoons fresh lemon juice

2 tablespoons tahini (sesame paste)

2 tablespoons extra virgin olive oil

½ cup cranberry sauce *


In the bowl of a food processor, pulse the garlic until finely minced.

Add the cannellini beans, lemon juice, tahini and olive oil. Purée until you obtain a smooth paste.

Transfer to a serving bowl. Add the cranberry sauce and stir until the dip becomes pink. Serve at room temperature or chilled with pita, flatbread, chips or crudités.


* Basic Cranberry Sauce

Yields ½ cup

1 cup fresh cranberries

½ cup orange juice

¼ cup water

2 tablespoons honey

¼ teaspoon grated orange zest

To make the cranberry sauce, combine all of the ingredients in a small saucepan. Simmer over low heat, stirring occasionally and pressing the cranberries down, until you obtain a thick sauce, 10 to 15 minutes.

Serves 4 to 6

VANILLA MELON BUTTER

 

2 large ripe cantaloupes

¼ cup water

1.5 cups turbinado sugar

1 vanilla bean, split and scraped

Juice of 1 lemon


Cut the melons in half and remove the seeds and strings. Scoop out the flesh in small pieces.

Bring the water and sugar to a boil in a large heavy-bottomed saucepan. Add the melon pieces and cook them over high heat for 10 minutes.Transfer to a blender and puree until smooth.

Place the pureed melon back in the pot. Add the vanilla bean (seeds and pod) and lemon juice. Bring to a boil again. Reduce the heat and simmer the puree until reduced to a third of its original volume and appears darker and thicker, about 2h30 min.

Remove from the heat. Let cool. Transfer into clean jars with a tight-fitting lid. Refrigerate.

Consume within 4 weeks.

Makes about 2 cups.