Best Tunisian Fennel Salad Besh Besh Recipes
TUNISIAN COUSCOUS WITH FENNEL, RED PEPPERS AND GARLIC
A Paula Wolfert recipe. The melange of dill and fennel, celery leaves, red pepper flakes, and spices makes for a light and delicious couscous. Since this type of couscous tends to be slightly dry, you may want to serve it with glasses of buttermilk, the traditional way. I adapted the recipe to make without a couscousier.
Provided by Elmotoo
Categories Grains
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Wash the greens under running water. Drain and roughly chop. Wash and chop the scallions and leeks. Steam greens, scallions, and leeks, covered, for 10 minutes. Remove from the heat and allow to cool, uncovered. When cool enough to handle, squeeze out the excess moisture and set aside.
- Heat the olive oil in a 10- or 12-inch skillet and add the onion. Cook 2 to 3 minutes to soften, then add the tomato paste and cook, stirring, until the paste glistens. Add the crushed garlic, paprika, salt, coriander or tabil, caraway and red pepper flakes and cook slowly until the mixture is well blended. Add 1 cup water, cover, and cook for 15 minutes.
- Remove the skillet from the heat. Stir the dry couscous into the contents of the skillet and stir until well blended. Stir in the steamed greens, leeks and scallions and mix well. Fold in the green chili, red pepper and garlic cloves. Add 1c water, cover & cool on low for 10 minutes.
- Turn out the couscous onto a large, warm serving dish. Use a long fork to break up lumps; fish out the whole garlic cloves and red pepper slices, reserving them. Stir 1 cup water into the couscous, taste for seasoning, and cover with foil. Set it in a warm place for 10 minutes before serving.
- Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top. Serve with glasses of buttermilk.
Nutrition Facts : Calories 718.7, Fat 28.6, SaturatedFat 4, Sodium 1295.5, Carbohydrate 99.5, Fiber 9.9, Sugar 5.9, Protein 16.9
TUNISIAN FENNEL SALAD (BESH BESH)
This fennel salad is incredibly refreshing and lets the crisp, clean flavor of the fennel shine through. It takes me 5 minutes to make and gets rave reviews from my guests every time! Please...please review the recipe if you try it. Thank you!
Provided by E-Eva
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice fennel bulb in two pieces and clean. Remove finger-like sprouts from the top of the fennel, leaving only the bulb.
- Slice the fennel into thin pieces (I like to slice down the side to make moon-shaped pieces).
- Drizzle oil, vinegar, salt and pepper on top and toss thoroughly.
- Enjoy!
Nutrition Facts : Calories 169.7, Fat 17, SaturatedFat 2.3, Sodium 31.3, Carbohydrate 4.4, Fiber 1.8, Protein 0.7
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