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Showing: 25-Minute Tunisian Vegetable Couscous - Fava Beans in Tahini Sauce

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25-Minute Tunisian Vegetable Couscous

Submitted by: girlandagun

Home Town: Charlottesville, Virginia, USA

Living In: Richmond, Virginia, USA

A quick, versatile way to prepare couscous with summer vegetables -- zucchini, yellow squash, and bell peppers, with mushrooms and chickpeas. This fragrant dish is seasoned with smoky paprika, cardamom, and orange zest.

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Submitted by: Corey Habbas

This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying.

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Arabic Green Beans with Beef

Submitted by: JAVONNES

Green beans are simmered with a spicy beef and tomato sauce in this recipe.

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Atlas Mountain Soup

Submitted by: rua

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

This soup is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa.

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Beghrir (Moroccan Pancakes)

Submitted by: rie1975

Home Town: Orlando, Florida, USA

Living In: Chesapeake, Virginia, USA

Semolina gives these exotic yeast pancakes a light, lacy texture, and the thousands of tiny holes catch the sweet honey and butter sauce with optional orange blossom. Substitute rosewater flavor if you prefer.

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Bissara

Submitted by: Asma Khalfaoui

Living In: Nashville, Tennessee, USA

Split pea soup is given a North African twist with the addition of paprika, cumin, and a whole chili pepper. This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa.

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B'stilla

Submitted by: flute

Home Town: Winchester, Hampshire, England, U.K.

Living In: Caldas Da Rainha, Leiria, Portugal

Fragrant and delicious, this chicken pie is made of layers of puff pastry and chicken breasts pouched in bouillon. Spread onto each layer is whisked egg, parsley, cinnamon and sugar.

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Chicken Tagine

Submitted by: KJones

Living In: Buffalo, New York, USA

Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.

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Cold Roasted Moroccan Spiced Salmon

Submitted by: Menealeous' Daughter

Home Town: Tacoma, Washington, USA

Living In: New York, New York, USA

Quick, easy, elegant: three words which perfectly describe this flavorful dish. A beautiful salmon fillet is seasoned with a blend of spices and a squirt of lime, then quickly roasted. It is served cold, so all of the work can be done early, leaving you the luxury of dining with your guests!

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Couscous Royale

Submitted by: SKIDMORA

Living In: Chevy Chase, Maryland, USA

Chicken thighs, merguez sausage, and a multitude of vegetables go into this classic Middle Eastern dish. It takes a while to prepare all of the ingredients, but the result is well worth it.

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Diced Lamb with Roasted Vegetables and Couscous

Submitted by: laughs and smiles

Home Town: Palma De Mallorca, Baleares, Spain

Living In: Dublin, County Dublin, Ireland

Tender boneless lamb, marinated in herbs with lime and chiles, and served over lime-infused couscous with roasted eggplant and peppers, is a surprisingly easy-to-make version of a traditional North African dish.

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Dukkah

Submitted by: rosichops

Living In: Sydney, New South Wales, Australia

An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

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Dziriat (Algerian Almond Tarts)

Submitted by: RECIPEDOCTOR

This almond-filled cookie is prepared only on special celebrations and weddings. It is a challenge to prepare, but is well worth the time and effort.

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Egyptian Feta Cheese Omelet Roll

Submitted by: Wessam Zaki

This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good.

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Egyptian Koshari

Submitted by: greeness024

Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree the sauce in a food processor if you like a smoother texture.

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Egyptian Koshary

Submitted by: suzan.s

Rice, lentils, macaroni, browned onions, and tomato sauce are prepared separately, then spooned in layers on servings plates in this traditional Egyptian vegetarian meal.

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Egyptian Rose Leaves

Submitted by: J. Storm

These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount.

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El Mestouk

Submitted by: jacqueline senouci

Living In: Spokane, Washington, USA

Dried fruits and lemon flavor this sweet soup from Algeria.

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Fava Bean Breakfast Spread

Submitted by: Beverly Estes

A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.

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Fava Beans in Tahini Sauce

Submitted by: MYSTICALRIVER

Living In: Seattle, Washington, USA

Fava beans are cooked with onions and garlic in a thick tahini sauce. You can stuff this mixture into a pita, add a dollop of plain yogurt, and enjoy!

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