TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA
From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
- Preheat oven to 400 degrees.
- In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
- In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
- Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
- Remove from oven, set aside to cool for 5 minutes.
- Then cut beets into 1/2" cubes.
- Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.
ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING
The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous.
Provided by BonnieZ
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
- Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
- When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
- When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
- Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.
TUNISIAN HARISSA
This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.
Provided by Asma Khalfaoui
Categories Side Dish Sauces and Condiments Recipes
Time 1h
Yield 192
Number Of Ingredients 5
Steps:
- Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg
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