Tunisian Potato, Cauliflower and Chickpea Salad

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From the joslin diabetes healthy carb book

 

I'm thinking of trying this with broccoflower

 

 

* Exported from MasterCook *

 

Tunisian Potato, Cauliflower and Chickpea Salad

 

Recipe By :JOSLIN DIABETES HEALTHY CARBOHYDRATE COOKBOOK

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium potatoes -- scrubbed

1 pound head of cauliflower -- broken into florets

15 ounces canned chickpeas -- rinsed and well drained

2 large garlic cloves -- or more to taste

1/4 cup fresh lemon juice

1/4 teaspoon harissa™

or cayenne pepper

1 teaspoon cumin powder

1 teaspoon paprika

3/4 cup plain low-fat yogurt

salt (optional) -- to taste

freshly ground black pepper -- to taste

2 ounces reduced fat feta cheese -- crumbled

3 tablespoons chopped flat-leaf parsley

or cilantro

 

In a large pot, cook the potatoes in boiling water to cover until almost tender,

about 20 minutes. Add the cauliflower and continue to cook for antoher 5

minutes. Drain and refresh under cold water. Drain again.

 

Slice the potatoes and place in a large bowl along with the cauliflower and

drained chickpeas.

 

In a small bowl, combine the garlic, lemon juice, harissa, cumin, paprika and

yogurt. Spoon over the potato mixture and lightly toss to coat evenly. Taste nad

add salt (optional) and pepper. Serve warm or chilled, topped with the feta

cheese and parsley.

 

NUTRITION: Joslin choices 2 carbs (bread/starch), 1 fat

 

© 2001 Bonnie Sanders Polin and Frances Towner Giedt; Fireside 0684864517

 

Description:

" Spicy harissa "

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Per Serving (excluding unknown items): 202 Calories; 4g Fat (16.5% calories from

fat); 12g Protein; 32g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 170mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 2130706543

 

 

 

* Exported from MasterCook *

 

Harissa

 

Recipe By :JOSLIN DIABETES HEALTHY CARBOHYDRATE COOKBOOK

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small dried red chile peppers

4 cloves garlic -- peeled and quartered

2 teaspoons caraway seed

1 teaspoon cumin seed

1 teaspoon coriander seed

1/2 teaspoon salt (optional)

7 tablespoons olive oil -- plus

1 teaspoon olive oil -- divided use

 

In a small saucepan, bring the chiles and garlic to a boil in water to cover.

Remove from the heat and let stand for 1 hour. Meanwhile, using a spice mill or

a mortar and pestle, grind the spices. Set aside.

 

Remove the chiles and garlic, reserving the cooking liquid. Pat dry with paper

towels and finely chop. Using the spice mill or mortar and pestle, grind or mass

together the spices, chiles and garlic until they form a thick paste. Stir in 7

tablespoons olive oil and 3 tablespoons of the reserved cooking liquid.

 

Store in the refrigerator in a covered glass jar, covering the top of the paste

with the remaining 1 tsp olive oil. Use within 3 months, replacing the top layer

of olive oil after every use.

 

NUTRITION; Joslin choices: Free. Serving size is 1/4-tsp or less.

 

© 2001 Bonnie Sanders Polin and Frances Towner Giedt; Fireside 0684864517

 

Source:

" Harbor Island: Dinner at Sunset "

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Per Serving (excluding unknown items): 920 Calories; 100g Fat (95.7% calories

from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 20 Fat.

 

NOTES : Great to have on hand to season couscous, polenta, salads, soups, or

stir into nonfat yogurt and spoon over steamed vegetables. It's a paste.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

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