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
GRILLED TUNISIAN SALADE (SALATA MECHOUIA)
it's spicy you can use sweet peppers...but its really delicious with hot peppers
Provided by hedia jami
Categories Other Salads
Time 30m
Number Of Ingredients 6
Steps:
- 1. Recipe Method: 1) Grill the red peppers until the skins are blackended. If you have a gas stove you can char the skins over one of the rings. Set aside then peel and core when they are cool enough to handle.
- 2. 2) Meanwhile place the chilli, garlic and tomatoes in a roasting dish and roast in a hot oven until the garlic is soft. You can remove the skins from the tomatoes and de-seed the chilli at this point if you wish.
- 3. 3) Place all the vegetables in a blender or food processor - alternatively strain through a sieve.
- 4. 4) Gently heat the caraway seeds and oil in a frying pan until fragrant. Then add to the vegetables and whiz to a paste.
- 5. 5) Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish or black olives.
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.
TUNISIAN GRILLED PEPPER SALAD
Make and share this Tunisian Grilled Pepper Salad recipe from Food.com.
Provided by AZPARZYCH
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the grill to very hot then place the tomatoes, peppers, chillies and onion in the grill pan and cook for 15-20 minutes , turning once or twice until the peppers have blistered and the onions are browned. You may have to remove the chillies before the capsicums and onions are fully cooked.
- Peel and seed the capsicums and chillies then place in a food processor or blender together with the garlic, caraway seeds and salt and process briefly - about 5 short bursts.
- To serve:.
- Arrange the vegetable mixture on a serving platter, drizzle with the olive oil and lemon juice and garnish with the olives, flaked tuna and quartered eggs.
Nutrition Facts : Calories 306.5, Fat 18.1, SaturatedFat 3.1, Cholesterol 126.8, Sodium 464.8, Carbohydrate 20.4, Fiber 6, Sugar 10.2, Protein 18.8
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