This is a luxe tasting but super easy to make main that pulls together from mainly pantry ingredients. A win-win.
Dilly Salmon Mograbiah (Pearl CousCous)
Zest and juice 1 lemon
3 Tbsp chopped fresh dill
2 small shallots, minced
2 cloves garlic, minced
Big hand frozen spinach
1 c Mograbiah (pearl couscous)
1 Tbsp butter
1.5 c stock
2 Tbsp Dijon mustard
Salt & pepper
First, make the Cous. Heat the butter in a smallish saucepan over medium heat until bubbly at the edges. Add the cous and toast 3-5 minutes or until spots are beginning to brown.
Add the stock and a generous pinch salt, bring up to a boil, cover and knock the heat back. Simmer 15 minutes or until just barely al dente. Add the spinach in the last minute or so of cooking so it thaws.
Meanwhile, chop the dill & shallot fine and add to a large bowl with the mustard, drained salmon, lemon zest + juice, and minced garlic.
When the cous is finished, add to the bowl with the rest of the ingredients and toss.
This deeply-spiced potato hash is great for a quick weeknight dinner – or as the centerpiece of a nice brunch. Serve with eggs, chicken, sausages, or leftover shawarma meat for a nice protein boost.
gluten-free, vegetarian, vegan
Mediterranean Spiced Hash
3 small yellow potatoes, chopped fine
2 big hand fulls okra (or asparagus, or green beans – whichever you can find), sliced into rounds
Big hand full cherry tomatoes, halved
1 small cucumber, chopped fine
Big hand parsley, chopped fine
1 red onion, diced (about 1/3 c)
Stock or water + chicken flavoring (I used Magic Sarap)
4 Tbsp zaatar
2 tsp sumac or lemon powder
2 tsp cumin
1 Tbsp smoked or sweet paprika
1 Tbsp garlic powder
Salt & pepper
Squeeze lemon juice
In a large pan over medium/medium-high, heat a couple turns oil. Add the potatoes and onion once chopped and sauté until beginning to soften, cutting the heat down if things start to get too brown.
Add the okra (or other veg) and stir a minute or so.
Add 1/4 c of the stock or seasoned water. Stir.
Add all the spices + generous lashes of salt and pepper.
Stir frequently, adding more water if your mix dries out and starts to burn, until the potatoes are cooked through and your okra de-slimes. Your potatoes will look super spiced and a sort of gravy will form. This is what you want.
To finish, toss with the cucumber, parsley and tomato. Taste and hit with a little lemon juice, salt or pepper if needed.
Serves 3 – 4, depending upon what you pair it with
This is a sweetish, rich, luxe topping that can be used a bunch of different ways.
I’ve had this batch slathered onto bread, and used as a topper for a veggie-based couscous dish coming next week. In restaurants, I’ve had it as a sort of dip for roasted meats as well.
Moroccan Tfaya Dressing
1/2 cup golden raisins
3 small red onions, peeled and sliced thinly
2 Tbsp butter
2 Tbsp honey
1/2 cup water
Generous amount black pepper
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground turmeric
Generous pinch salt
Pinch saffron threads
Slice the onions thinly and add to a pot over medium heat. Add the rest of the ingredients (minus the saffron) and simmer :30 – 1:00 or until the onions are on their way to breaking up and the liquid has reduced to a thick syrup. Add the saffron in the last 10-15 minutes.
Serve over next week’s couscous dish, slathered on bread, as a dip for meats or tossed into scrambled eggs.
Although it is not, regrettably, high mango season where I live – I just couldn’t resist some particularly tantalizing ruby red beauties in the grocery last week. Here, we are starting to dread the summer heat – while hanging on to every last shred of cool weather (and the winds they bring). I thought a nice, refreshing salad was just the thing to combat those spring ‘I’m not ready for surface of the sun temps’ blues.
gluten-free, paleo, vegetarian, vegan
Mango Chive Salad
1 large mango (if you’ve got a big boy, or 2 smaller), skinned and chopped
3 small Persian cucumbers or 1 large English variety
1/4 c chives, snipped
1 jalapeño, seeded
1/4 c pepitas
2 Tbsp lemon juice (or more to taste)
1 clove garlic, chopped
1 Tbsp your favorite mustard (I used Dijon, but my love – grainy Maille – would also be great here)
2 tsp honey, agave or date molasses
2 Tbsp your favorite neutral oil (or neutral-ish; I used olive)
2 tsp any fruit vinegar (I used ume plum)
1 red bell pepper
Optional add-ins for bulk: Hand full simply stir-fried snow peas, 1/4 – 1/2 avocado per serving
Optional add-ins for protein: rotisserie chicken, shrimp or sesame tofu
Chop the cucumber into bite-sized pieces and add to a large bowl.
Chop and add the red pepper & half the jalapeño and add to the bowl.
Snip the chives into small bits and add.
Add half the mango (I had a big boy so I added about a cup and a half, reserving about half a cup of mango for the dressing).
Toss all and set aside.
In the carafe of your blender, add: the other 1/2 cup or so of mango, the second half of the jalapeño, garlic, pepitas, lemon juice, mustard, sweetener, oil, and vinegar. Whiz to combine. Salt to taste.
Toss the salad with the dressing and any add-ins. Whack with a sprinkle flaky salt & black pepper to finish.
Serves 2 as a big meal-sized salad; 4 if you’re adding in the proteins & bulk items
Yaaaaaaas. I love fried eggplant cubes but hate actually frying things. The air fryer makes quick work of eggplant, turning it into crisp little nuggets in 10 minutes. Delicious!
gluten-free, paleo, vegetarian, vegan
Air Fryer Eggplant with Vegan Yogurt Sauce
1 large purple eggplant
Spritz or spray oil
2 Tbsp Skyr-style soy yogurt
1 tsp lemon juice
1 tsp pomegranate molasses
1 Tbsp tahini
Generous sprinkle salt
1/2 tsp garlic powder
Cube your eggplant into 1/4-inch pieces. Add to a large bowl and toss with a generous sprinkle salt. Let sit 5-10 minutes.
Preheat your air fryer to 200C/400F for 3 minutes.
Mix the yogurt, lemon juice, pomegranate molasses, tahini and garlic powder in a small bowl. Taste for seasoning and add salt as necessary.
Toss your salted eggplant with a generous amount of curry powder, add to the basket of your air fryer, and hit with a spritz or two of oil. Fry, shaking occasionally, 10 minutes or until your desired level of crispness is achieved.
Serve with the yogurt sauce and your protein of choice.