Algerian Stuffed Dates

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Ingredients:

• 24 medjool dates about 1 pound
• 2 drops green food coloring
• 2/3 cup marzipan almond paste
• 2 teaspoons powdered sugar

Steps:

• Cut a lengthwise slit down the center but not through each date; remove seeds
• Sprinkle food coloring over marzipan if desired; gently knead 4 to 5 times or until color is incorporated into marzipan
• Divide marzipan mixture evenly among dates; stuff into slits
• Sprinkle with powdered sugar

Cous-Cous Salad

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Ingredients:

• 1 3/4 cups couscous
• 2 teaspoons ground turmeric
• 1 small red onion finely chopped
• 1 lebanese cucumber roughly chopped
• 1/2 bunch coriander leaves chopped
• 1/2 bunch mint leaf chopped
• 1/4 cup currants
• 1/4 cup pine nuts toasted
• 1 teaspoon ground cinnamon
• 1/3 cup olive oil
• 1 lemon juice and zest of

Steps:

• Place couscous in a laarge bowl and pour over 2 cups of boiling water
• Cover and set aside for 5-10 minutes then fluff with a fork prepare ingredients in the mean time
• Add remaining ingredients
• Season with salt and pepper
• Mix well
• Enjoy

K'sra -- Moroccan Bread Morocco -- North Africa

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Ingredients:

• 1 1/2 teaspoons active dry yeast
• 3/4 cup warm water divided
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon anise seed
• 1 1/2 teaspoons sesame seeds

Steps:

• In a small container blend together the yeast amp; warm water amp; let set 5-10 minutes
• In a shallow mixing bowl whisk together the flour salt anise seeds amp; sesame seeds then gradually pour in the yeast water stirring to combine well before adding another 1/2 cup of warm water amp; blending it into the flour mixture
• Knead for aout 5 minutes or until the dough is firm amp; elastic
• With lightly floured hands roll dough into a ball before flattening it into a disk about 6 inches wide amp; 1 inch thick amp; placing it on a floured baking sheet Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size
• Fifteen minutes before the dough is ready preheat the oven to 400 degrees F
• Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom
• Set the loaf on a wire rack to cool slightly then serve it warm or at room temperature Freezes well

Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad

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Ingredients:

• 1 lb carrot cut on the diagonal in 1/2' pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweet smokey paprika
• 1 4 ounce package feta cheese crumbled or 1 4 ounce package goat cheese crumbled
• 8 -10 large medjool dates seeds removed and quartered on the long axis
• 1 14 ounce can garbanzo beans drained
• 1 cup couscous
• 1 1/4 cups vegetable stock
• 1 lemon reserved for juice
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seed
• 3/4 cup fresh cilantro leaves chopped
• sea salt
• black pepper

Steps:

• Preheat oven to 375F Place the carrots
• honey
• cinnamon
• sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
• stir in garbanzo beans and cook an additional 5 minutes
• While the carrots are roasting
• prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
• Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
• Combine the carrots and couscous
• lemon juice
• date quarters
• toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
• add in the cilantro and serve in a bowl warm

Moroccan Shallot Relish

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Ingredients:

• 1/2 cup finely chopped shallot
• 1/2 cup finely chopped flat leaf parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice to taste
• 1/2 teaspoon salt to taste
• 1/2 teaspoon pepper to taste

Steps:

• Combine all ingredients except salt and pepper in a bowl and toss to mix
• Add salt and pepper and toss again
• Best served within 2 hours of being made

Papaya With Port Wine

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Ingredients:

• 1 papaya
• 1 lime
• 4 tablespoons port wine or 4 tablespoons madeira wine

Steps:

• Slice the papaya into 12 slices Slice the lime into quarters
• Arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each
• Sprinkle port wine over the to of each plate or serve it on the side

Pearl Couscous Tagine

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Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion chopped
• 2 garlic cloves minced
• one 1-inch piece ginger peeled and minced
• 1 1/2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 6 inches cinnamon sticks
• 1/3 cup chopped dried apricots or 1/3 cup raisins
• 1 1/2 cups tomatoes chopped
• 2 cups vegetable stock
• 1 cup drained chickpeas
• 2 medium carrots cut into bite-size chunks
• 2 zucchini cut into bite-size chunks
• salt and pepper
• 1 cup pearl couscous

Steps:

• 1 Put the oil in a deep skillet with a lid over meium-high heat Add the onion and cook until it softens about 5 minutes Add the garlic ginger cumin turmeric and cinnamon sticks; cook stirring often until fragrant about 2 minutes
• 2 Add the dried fruit tomato stock chickpeas carrots and zucchini a large pinch of salt and a good amount of pepper; bring to a boil Reduce the heat to a gentle simmer coer and cook until the vegetables are just tender The dish can be made ahead to this point cooled covered and refrigerated for up to 2 days Bring it to a simmer before preoceeding
• 3 Add the couscous and cook until al dente about 10 minutes It should be a stewy consistency Taste and adjust the seasoning Serve hot or store covered in the refrigerator for up to 2 days and then reheat

Potatoes With Afritude

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Ingredients:

• 5 lbs red potatoes any variety of potato may be used
• 2 ounces olive oil
• 3 teaspoons curry powder
• 2 teaspoons turmeric
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt and pepper

Steps:

• Wash potatoes well and cut into wedges
• In a large bowl mix the spices and olive oil
• Add the raw potatoes
• Coat the potatoes with the spice mixture
• Place the potatoes on a baking sheet place in a preheated 350F oven and bake for 30 minutes

Tempeh Stew

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Ingredients:

• 8 ounces tempeh
• 1 onion chopped
• 6 tablespoons vegetable oil
• 1 green pepper seeded and chopped
• 1 teaspoon paprika
• 2 teaspoons caraway seeds
• 2 garlic cloves finely chopped
• 2 tablespoons tomato paste
• 2 cups sodium-free vegetable broth
• 1 teaspoon salt
• 1/2 cup zinfandel or 1/2 cup full-bodied red wine
• 3 teaspoons arrowroot
• 2 teaspoons vegetable broth mix with the arrowroot to make a thin paste
• 2 tablespoons vegan sour cream like Tofutti

Steps:

• Steam or simmer tempeh for 20 minutes Cut tempeh into small cubes and set aside
• In a large skillet over medium-high heat saut the onions in 3 tablespoons of the oil for 5 minutes or until soft Add bell pepper paprika caraway seeds garlic and tomato paste
• Blend well turn the heat down to medium and place lid on skillet Cook for a further 5 minutes or until peppers are tender stirring continually
• In a separate non-stick skillet saut the tempeh in the remaining oil until light brown Add tempeh to vegetable and herb mixture
• Add the vegetable broth salt and wine Replace lid and cook until slightly reduced; about 10 minutes Add the prepared arrowroot and stir until incorporated Cook for 1-2 minutes until thickened Remove from stove and add the sour cream Serve hot with dumplings or mashed potato

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

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Ingredients:

• 1/2 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic coarsely chopped
• 1 cup olive oil
• salt
• freshly-ground black pepper
• 2 green zucchini quartered lengthwise
• 2 yellow zucchini quartered lengthwise
• 6 asparagus spears trimmed
• 12 cherry tomatoes
• 1 red bell pepper quarteredseeded
• 1 yellow bell pepper quarteredseeded
• 1/4 cup basil chiffonade
• 1/4 cup coarsely-chopped flat leaf parsley
• 2 tablespoons olive oil
• 1 lb israeli couscous
• vegetable stock heated

Steps:

• In a small bowl whisk together the vinegar mustard and garlic slowly add the olive oil and whisk until combined
• Season with salt and pepper
• Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes
• Preheat the grill
• Remove the vegetables from the marinade and grill the vegetables until just cooked through
• Cut the zucchini and peppers into 1/2-inch pieces cut the tomatoes in half
• Heat the olive oil over medium-high heat add the couscous and toast until lightly golden brown
• Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well
• Place in a large serving bowl add the grilled vegetables and herbs and toss with the remaining vinaigrette
• Serve at room temperature