Aug 11, 2016

Tunisian Salad

Makes 10 - 1 cup servings

1/2 Red Bell Pepper

1/3 cup Pomegranate Juice

2 tbsp Molasses

1/2 cup Dried cherries

7 oz Pepadew Peppers (with 1/4 cup juices)

1/4 cup Olive oil

1/4 tsp Sumac

1/2 ea Butternut Squash

1/2 ea Eggplant

1 lb Moroccan Style Cous Cous

1 ea Tomato

Salt & Pepper – to taste

Roast the pepper until skin is black. Place in a zip-lock bag to steam for a few minutes then remove and peel & seed. Mix pomegranate juice and molasses and bring to a simmer then remove from heat. Soak

cherries in pomegranate mixture for 5 minutes then drain. Blend roasted pepper, cherries, peppadew

and olive oil with salt, pepper and sumac.

Peel and thickly slice the squash and eggplant. Mix with pepper-cherry puree from above and marinate

for at least 1 hour (or preferably overnight). Grill and dice squash and eggplant.

Cook cous cous, chill. Dice tomato. Toss everything together with pesto-harissa dressing (below).

Season with salt and pepper to taste

Asparagus –Harissa Pesto:

1 bunch Asparagus

2 tsp Chopped Garlic

2 Tbsp Pine Nut

1/2 cup Parmesan Cheese

1 Fresh Pasilla Pepper ( A Poblano will work in a pinch)

1/2 tsp Cumin

2 tsp Paprika

1/8 tsp Cayenne

1/3 cup Olive Oil

3 Tbsp Lemon Juice

½ tsp Salt

¼ tsp Pepper

Steam the asparagus until tender, but still bright green, shock in ice bath until cold then drain. Roast the

pasilla pepper until black and place in a zip-lock bag for a few minutes, peel and seed. Process

everything in a food processer until smooth.

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