Serving the Guest: A Sufi Cookbook
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Vegetables and dressing: 45 minutes
2 lbs. string beans, trimmed and cut diagonally into 1-2" pieces
6 tbsp. tahini
3 tbsp. water
6 tbsp. sour cream
3 tbsp. vegetable oil
2 cups finely chopped onions
3 tbsp. garlic
1 tsp. cumin
2 tsp. salt
½ tsp. pepper
½ tsp. oregano
1 cup red or green bell pepper, seeded, finely chopped
Cook the couscous according to the package instructions, or according to the more detailed and more satisfactory technique outlined in the couscous recipes found elsewhere in this book.
Bring a large pot of lightly salted water to a boil. In small batches, blanch the string beans for one minute, until they turn bright green. Remove from the pot and plunge into a bath of cold water to stop the cooking process, then drain and set aside. Let the water in the pot return to a boil before blanching each subsequent batch.
Mix together the tahini and water, then blend in the sour cream, and set aside.
In a large wok or frying pan over medium heat, sauté the onions and garlic, stirring constantly, until golden. Add the salt, pepper, herbs and spices, and sauté for another minute. Add the chopped bell pepper and string beans, and continue to sauté until just tender.
Spread the couscous out onto a large serving dish, top with the vegetables, drizzle over the tahini dressing, and garnish with chopped parsley.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.