Dinner at the Oasis
Vegetable Tagine with Couscous
3 tsp. olive oil1 onion, finely chopped
2 cloves garlic, sliced
1 14-oz can whole tomatoes, drained and chopped
2 cups reduced-sodium chicken or vegetable stock
1/4 cup slivered almonds (original recipe had whole blanched almonds, but I find slivered are easier and just as tasty)
1/3 cup raisins (or currants)
2 tsp. ground ginger
2 tsp. paprika
1 tsp. ground cinnamon
1/4 tsp saffron threads
6 oz. green beans, ends trimmed, cut into 2-inch lengths
2 carrots, peeled and cut into 1/8" slices
1 15-oz can of chickpeas, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1" pieces
1 1/2 cups couscous, preferably whole-wheat
1/2 tsp. salt
1 1/2 Tbsp. lemon juice
1-2 tsp harissa or Chinese chili paste, to taste
freshly ground pepper to taste
Chopped parsley for garnish
In a soup pot, heat 2 tsp. of the oil over medium heat. Add onions and cook until golden, 3-5 minutes. Add garlic and cook 30 seconds more. Stir in tomatoes, stock, almonds, raisins, ginger, paprika, cinnamon, and saffron; bring to a boil. Add beans and carrots; return to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Mix in chickpeas and peppers; cook, covered, until the vegetables are tender, 7-10 minutes.
Meanwhile, in a large saucepan, bring 2 1/4 cups of water to a boil. Stir in couscous, salt, and remaining 1 teaspoon of olive oil. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
Just before serving, stir lemon juice and harissa or chili paste into the stew. Season with pepper, garnish with parsley, and serve over couscous.
Romaine & Fresh Herb Salad
1 clove garlic, cut in half6 cups washed, dried, and torn Romaine lettuce (approximately 1 head)
1/3 cup finely chopped fresh parsley
2 Tbsp. chopped fresh chives or scallions
1 Tbsp. finely chopped fresh dill
1 Tbsp. finely chopped fresh mint
1 1/2 Tbsp. balsamic vinegar or lemon juice
1 Tbsp. olive oil
salt and freshly ground pepper to taste
In a small bowl or jar, combine vinegar or lemon juice and salt and pepper, shake to dissolve. Add olive oil once salt is dissolved. Rub a large salad bowl with the cut sides of the garlic. Place romaine, parsley, chives or scallions, dill, and mint in the bowl. Drizzle dressing over greens, toss, and serve.
Apricot Whip with Raspberries
1/2 cup firmly packed dried apricots1/2 cup orange juice
1/4 cup sugar
2 Tbsp. brandy or 1 tsp. pure vanilla extract
1 1/2 cups nonfat plain yogurt
1/2 cup fresh raspberries or frozen raspberries, thawed
In a medium-sized saucepan, combine apricots, orange juice, and sugar. Bring to a boil, then reduce heat to low and simmer gently until the apricots are tender, about 12 minutes. Transfer all saucepan contents to a blender or food processor, add brandy or vanilla, and puree. Transfer to a bowl and stir in yogurt. Chill until serving time. Serve topped with raspberries.
