Tunisian Vegetable Salad (Salatat Khodra al Tunis)

Yield: 4 Servings

Ingredients:
3-4 Tbsp. olive oil
2 garlic cloves, peeled, chopped into thin slices
1/2 large yellow onion,peeled, sliced and separated into "petals"
2 large tomatoes, cut into chunks
1 medium red bell pepper, ends trimmed, sliced into strips, seeded
1medium yellow bell pepper, ends trimmed, sliced into strips, seeded
1 tsp. coriander seeds
pinch of saffron
dash of salt & pepper

1. Heat the olive oil in a pan over medium-high heat.Add the garlic and onion and lightly fry 7-10 minutes.

2. Add the tomatoes and bell peppers to the pan and cook for an additional 10 minutes, stirring regularly.

3. Add the coriander seeds,saffron, salt and pepper and stir. for another 10 minutes.

4.Remove vegetables from heat.Transfer to a serving dish and serve immediately.

Tunisian Tomato,Bell Pepper & Cucumber Salad (Salata Jida)

Here's a delightful Tunisian salad that is quick to put together and is perfect with any dish. Just keep in mind that it needs to rest a minimum of 1 hour to let the flavors blend together.

Yield: 4 Servings

Ingredients:
2 tomatoes, thinly diced
1/2 cucumber, thinly diced
1/2 red bell pepper, seeded, thinly diced
1/2 green bell pepper, seeded, thinly diced
4 green onions,thinly sliced
handful of cilantro, minced
juice of 1 lemon
1 Tbsp. olive oil
salt and pepper, to taste



1. Place the tomatoes, cucumber, bell peppers, green onions, and cilantro in a bowl. Mix vegetables thoroughly till evenly combined.

2. Add the remainder of the ingredients and mix again.

3. Place bowl in the refrigerator and chill for at least 1 hour.

4.Place in a serving bowl and serve.

Moroccan Chicken Couscous (Couscous Dajaj)

Re-create the authentic flavors of Morocco in your kitchen. Requiring no exotic ingredients just an extra amount of time, this classic Moroccan chicken dish is sure to please your family and is perfect for when your looking for that something special to add to your culinary repertoire.

Yield:4 Servings
Ingredients:
3 skinless, boneless chicken breasts cut into small pieces
1 tsp. ground ginger
pinch of saffron
1/3 c extra-virgin olive oil
1 1/2 large onion, peeled, thickly sliced
2 c chicken stock
3 1/2 oz. raisins, soaked in a little water
1 Tbsp. sugar
1 tomato, finely chopped
2 garlic cloves, peeled, thinly sliced
1 package plain couscous

1. In a small bowl, mix the ginger, saffron, and 2 Tbsp. of the extra-virgin olive oil. Pour marinade into a plastic bag and add the chicken pieces.Place in refrigerator.

2.Meanwhile, bring the chicken stock to a simmer.

3.In a separate large skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add 1/2 the sliced onions, sprinkle with the sugar and brown.

4. Add about 8 Tbsp. of the chicken stock to the onion mixture and mix thoroughly. Cook for about 15 minutes.

5. Add the drained raisins to the onion mixture and continue cooking for an additional 10 minutes.Remove the skillet from the heat and place it in a separate bowl.

6. Return the skillet to the stove top.Add the chicken pieces, tomatoes,remaining onions and garlic to the skillet. Add the remaining chicken stock and cook for an additional 30 minutes stirring often.Remove from heat.

7.Prepare couscous according to directions on box.

8. In a large serving dish, add the couscous followed by the chicken and topped with the onion mixture.Serve immediately.

Tabil (Fiery Tunisian Spice Mix)

Tabil, a fiery spice blend from Tunisia is a blend of caraway, coriander, garlic and chili.It is commonly sprinkled over meats and used to add an extra bite to stuffings, vegetables, and stews.

Yield:1/4 c
Ingredients:
1/2 c coriander seeds
1 Tbsp. caraway seeds
2 tsp. dried red chili powder or cayenne pepper
2 tsp. garlic powder

1. Place the coriander and caraway seeds in a spice grinder and grind till powdered and combine
with remaining ingredients or use a mortar and pestle.
2.Place tabil in tight fitting jar and store in a cool, dry place. Will keep for 6 months.

Salatat Batata al Tunis (Tunisian Potato Salad)

Unlike potato salads in the USA which are drowning in mayonnaise or sour cream,the potato salads of the Middle East are light, full of taste and make a perfect accompaniment to any meat dish.Recipes for potato salads vary from region to region and are characterized by their origin depending on the spices used.The following recipe is typical of Tunisia for it's use of caraway and cayenne pepper.

Yield:4-6 Servings
Ingredients:
1/4 c olive oil
3 Tbsp. lemon juice
1 tsp. ground caraway
1/4 tsp. ground cayenne pepper
2 dashes of salt
5 large potatoes, cooked, peeled, and cubed
4 tbsp. fresh mint, finely chopped
4 tbsp. fresh cilantro leaves, finely chopped
4 tbsp. fresh parsley, finely chopped

1. Heat the olive oil in a frying pan. Add the lemon juice, caraway, cayenne pepper, salt and stir.
2.After about 5 minutes, add the potatoes and stir until evenly coated with the seasoned oil.Warm the potatoes for 5-7 minutes.
3.Remove potatoes from heat and place in a bowl and chill till ready to serve adding the fresh herbs, tossing them together with the potatoes before serving or add the herbs immediately and toss and serve potato salad warm.Adjust salt, if necessary.