Hamour Ceviche

I've had the idea for this recipe for a while because it requires no cooking, is quick to prepare and makes use of the local fish available in the waters off the Persian Gulf.Plus, it's well suited for the hot weather of the Middle East.

Yield:6 Servings
Ingredients:
1 1/2 lbs. skinless hamour or other white fish fillets, cut into small pieces
1/2 c fresh lime or lemon juice
2 large tomatoes,cut into small cubes
2 chilies, seeded and minced (optional)
1/2 c fresh cilantro, finely chopped
1 Tbsp. olive oil
salt and pepper
1 ripe avocado,cut into small pieces (optional)



1. Put all ingredients in a glass bowl and mix thoroughly until evenly combined.Place in refrigerator and refrigerate for a minimum of 2 hours.

2. When ready to serve, add the pieces of avocado and mix, if using. Serve immediately.

Couscous with Mint & Barberries

I've been meaning to try this recipe for awhile and since I still have some barberries left over from the khoresht-e zereshk recipe I figure now is a good a time as any.This is a very interesting recipe as its a combination of two culinary cultures,north African Moroccan couscous and the Persian barberries.Its very easy to put together and is done in under 30 minutes from start to finish.

Yield:4-6 Servings
Ingredients:
3 Tbsp. olive oil

2 garlic cloves, peeled, mashed

1 tsp. salt

1 tsp. turmeric

2 c couscous or 1 box plain Near East Brand Plain Couscous

1/4 c barberries

1/4 c fresh mint, chopped

1/4 c fresh parsley, chopped

salt & pepper

1. Combine olive oil, mashed garlic, salt and turmeric in a pot with 2 1/2 c water.Bring to a boil.

2. When water is boiling add couscous and lower the heat to simmer.Remove couscous from heat once all the water has been absorbed.Cover and let stand for 5 minutes.Fluff with a fork and transfer couscous to a serving bowl.

3.Stir in the barberries, mint and parsley.Season with salt and pepper.Serve immediately.