Israeli Couscous Tagine

Joe and I lived together for the first time in 2008 during our second summer of law school. We sublet an apartment in the Chinatown area of DC (which incidentally is one of the most pathetic Chinatowns you've ever seen, but that's another story). I was really excited about this turn of events and had been hoarding recipes for months in advance so that I would be fully prepared to wow him with my culinary skills. One of the recipes was torn from some magazine that I don't remember, and it was a recipe for a dish involving Israeli couscous. The only problem was that when we got to DC, I couldn't find Israeli couscous anywhere. Both grocery stores we regularly went to failed to stock it. Whole Foods had a spot for it on the shelf, labeled and everything, but I checked every single week and it was always maddeningly empty. Over the course of the summer, I became steadily more obsessed with Israeli couscous, but I never found it. Sadly, I was never able to impress Joe with my Israeli couscous, but I guess it worked out okay because he agreed to live with me again after we graduated (whew).

Well, it just so happens that our Harris Teeter in Arlington does carry Israeli couscous, and when I discovered this, I eagerly bought a box the second I saw it even though I had long ago thrown away the recipe I wanted to make that fateful summer. Fortunately, I found another recipe and finally got around to making it last night. It's from Mark Bittman's awesome compendium How to Cook Everything Vegetarian, and it was delicious. Joe, I hope you were wowed.

Israeli Couscous Tagine
From How to Cook Everything Vegetarian

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, peeled and minced
• 1 1/2 teaspoons ground cumin
• 2 teaspoons turmeric
• 2 cinnamon sticks
• Salt and pepper
• 2 cups vegetable broth
• 1/3 cup dried apricots, chopped
• 15-ounce can diced tomatoes, drained
• 1 cup chickpeas, rinsed and drained
• 2 zucchini, cut into bite-size pieces
• Half a head of cauliflower, cut into bite-size pieces
• 2 carrots, peeled and cut into bite-size pieces
• 1 cup Israeli (pearl) couscous

Heat the oil in a large stockpot over medium-high heat. Add the onion and saute for 5 minutes or until softened. Add the garlic, ginger, cumin, turmeric, cinnamon sticks, and some salt and pepper. Cook, stirring, for another 2 minutes or until fragrant. Add the broth, apricots, tomatoes, chickpeas, zucchini, cauliflower, and carrots. Bring to a boil, then cover and simmer until the vegetables are just tender, about 10 minutes. Stir in the couscous and cook for another 5-10 minutes or until the couscous is al dente. Remove cinnamon sticks, adjust seasonings as necessary, and serve.

Moroccan Zucchini and Chickpeas

So I've pretty much learned by now that if a recipe has "Moroccan" in the title, I'm probably going to like it. I mean, that word tells me the dish is going to have lots of cumin and coriander, some cinnamon, some mint, and it's probably going to be served with couscous. That's a recipe for success in my book.

Another thing I've learned is that healthy eating is much easier when the food you prepare is really flavorful. Healthy food should never be bland or boring. You know what has zero calories? Spices. This recipe is a great example of a dish that's low-cal, low-fat, and super tasty because it has tons of aromatic and delicious seasonings. It's a great way to keep that new year's resolution going as long as possible.

Moroccan Chickpeas and Zucchini

From Appetite for Reduction

• 1 teaspoon olive oil
• 1 small yellow onion, sliced thinly
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Generous pinch of ground cinnamon
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 1 cup baby carrots
• 2 zucchini, sliced into half-moons
• One 24-oz can whole tomatoes
• Two 16-oz cans chickpeas, rinsed and drained
• 3 tablespoons chopped fresh mint, plus a little extra for garnish
• Couscous, for serving

Preheat a large pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, ginger, and red pepper flakes, and saute for another minute. Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with the veggie broth and mix in the carrots. Cover the pot and bring it to a boil. Once boiling, lower the heat to a simmer and cook for about 10 minutes. Add the zucchini. Break up the tomatoes with your fingers and add them to the pot, including the juice. Mix in the chickpeas.

Cover the pot and bring to a slow boil. Cook for about 15 minutes. Then adjust the lid so that there's some room for steam to escape. Cook for another 15 minutes; the liquid should reduce a bit, but not too much. Add the mint and let sit for about 10 minutes to let the flavors meld. While the stew is resting, prepare the couscous. Remove the bay leaves from the stew and adjust the salt if necessary. Serve the stew over the couscous and garnish with mint.

Pot-Roasted Eggplant with Tomatoes and Cumin

So I was traveling over the long Labor Day weekend. And I was so exhausted when I got home yesterday that when I cooked dinner, I forgot to take a picture. Unforgivable, I know.

But this dish is so good that I have to post the recipe, even if it has no images to accompany it. It's an older Food & Wine recipe that's a favorite in our apartment. Despite the name the magazine editors gave it, it should really be called Pot-Roasted Eggplant with Tomatoes and Smoked Paprika, because that smoked paprika is what gives it the most amazing flavor. Don't even think about substituting regular paprika, because it won't be nearly as special.

The magazine refers to the dish as a salad, but I eat it as a meal with some brown rice or couscous. And you should, too.

Pot-Roasted Eggplant with Tomatoes and Cumin

• 1 large eggplant (1 1/4 pounds)
• 4 garlic cloves, minced
• Kosher salt
• 1 cup drained, canned diced tomatoes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped parsley
• 1 tablespoon cilantro leaves
• 2 teaspoons sweet smoked paprika
• 3/4 teaspoon ground cumin
• Pinch of cayenne pepper
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper

Heat a large enameled cast-iron casserole (or any other large pot with a lid). Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.

Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet. (I just put it back into the pot I used for roasting.)

Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.