- Juice and zest of 1 lemon, divided
- 1/2 cup vegetable oil, divided
- 3/4 cup couscous
- 2 garlic cloves, peeled and chopped
- 1/4 cup Italian parsley, chopped
- 1/2 cup chickpeas, drained and rinsed
- 3 eggs, lightly beaten
- Salt and pepper to taste
- 8 ounces baby spinach
- 1 (12 ounce) jar marinated artichoke hearts
- 1 pound cherry tomatoes, halved
- 1 or 2 ounces feta cheese, crumbled
- For the dressing, whisk together the lemon juice, a quarter cup of olive oil, and a pinch each of salt and pepper in a small bowl and set aside.
- Make the couscous according to the package directions.
- Place the garlic, parsley, chickpeas, remaining olive oil and one-half teaspoon of salt into a food processor and pulse until finely chopped and well combined.
- When the couscous is ready, fluff with a fork. Whisk the chickpea mixture, eggs and lemon zest into the couscous until well combined. Press the couscous mixture into a one-quarter-cup measuring cup and invert the cup to release the couscous cake onto a plate. Repeat with the remaining couscous mixture until 10 cakes are made.
- Heat two tablespoons of vegetable oil in a large skillet over medium-high heat. Add the couscous cakes and cook, flipping once, until crisp and golden brown on both sides, about four minutes. Transfer the cakes to a towel-lined plate and repeat with the remaining couscous cakes.
- Toss the spinach, artichoke hearts and tomatoes with half the dressing in a large bowl. Portion the salad onto four plates. Top each plate with two or three couscous cakes, sprinkle with feta and drizzle the remaining dressing on top. Serve immediately.
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.