posted by Zoe



Ok, Morrocan Feast!

Pitas and Hummus
Cucumber Salad
Beet and Anise Salad with orange, ginger-mustard dressing
Carrot Soup
mint cous cous

Hummus:

1 can chick peas
2-3 cloves of garlic, minced
1/2 lemon, juiced
1/2 tsp fennel seeds

toast fennel seeds and minced garlic in very hot skillet with water for
about 3 minutes. add chick peas and cook through. Puree all of
ingredients. serve room temp or chilled. You can make this is advance, of
course! Just buy some pitas at the store and then warm them up before
serving.

serves 4

Cucumber Salad

1 med red onion, chopped
2-3 roma tomatos, chopped
fresh cilantro, chopped
1 yellow bell pepper, cleaned, seeded, chopped
2-3 small cucumbers or 1-2 large, sliced and quartered
1/4-1/2 cup rice vinegar

take all ingredients in a bowl and toss. serve chilled

Beet and Anise Salad with orange, ginger-mustard dressing

2 large or 3-4 small fresh, raw beets (cleaned, peeled, quartered and
broiled) or 1 can of canned beets quartered
2 anise bulbs (in produce section), cut into ribbons

1/2 tsp ginger powder
1-2 tsp fennel seeds, soaked until soft, then removed from water
1/2 cup orange juice with pulp
1 tbsp dijon or spicy, stone ground mustard

whisk ginger powder, fennel seeds, orange juice, and mustard until
smooth. toss with beets and anise.

Carrot Soup

3-4 (about 5 and 1/2 cups) cans veggie broth
3 lbs carrots cleaned and chopped
1 green, granny smith apple, with peel, cored and cut into chunks
3 tsp fennel seeds--many to taste
1/4 tsp curry powder
1/4 tsp ground corriander
1/2 lemon, juiced
1 tbsp olive oil

boil apple, carrots, fennel in veggie broth until carrots are sot (about
15-20 minutes). strain carrots and apple etc from broth, and reserve the
broth. Puree carrots and apple. return puree to liquid adding churry
powder, corriander, lemon juice, and olive oil. stir until well mixed.
Possibly even make this the day before, letting the seasonings mix over
nite, and then serve hot the next day.

Mint Cous Cous

1 large red bell pepper, chopped
1 sm red onion, chopped
1 can black olives, chopped
3-4 gloves garlic, minced
1/2 cup fresh mint, chopped
cous cous, enough for 4 servings (or however many)
3 mint tea bags
1 vegetarian, vegetable boullion cube
2 tbsp olive oil

begin by seeping the tea bags into the amount of water that you'll be
cooking the cous cous in. then remove the tea bags, add the boullion
cube and the cous cous. Cook until the water disappears, the cous cous
is finished. add all other ingredients. serve warm or cold.

Sounds yummy, doesn't it?