Fresh bread is pretty high up there on the list of high-reward kitchen projects. And the fastest way to get there is with a simple flatbread recipe. Mediterranean cuisine is full of flatbreads—pita, lavash, Tunisian mlewi, Palestinian taboon, and Persian barbari all spring to mind—but what makes this one special is the fact that it’s filled.

A tender, chewy whole wheat dough encases a spiced filling of harissa, lentils, carrots, and fresh mint. Each bite is earthy, a little smoky, and aromatic, thanks to the perfect balance of spices and herbs. Harissa brings a kick of heat.

The vegan filling looks and tastes a bit like a spiced ground meat mixture and you can use it in many ways besides this flatbread. It’s a healthy and flavorful topping for plain rice. Mix it with quinoa or another grain and use it for stuffed peppers or cabbage. Or stuff it into your favorite store-bought pita for an easier filled flatbread that’s almost as good.

The flatbreads are hearty enough to stand alone but versatile enough to pair with a fresh salad or a bowl of soup. They’re especially great for serving alongside a spread of mezze or dipping into creamy hummus.

Ingredients for Stuffed Flatbreads

This flatbread recipe relies on some standard baking ingredients as well as a few fresh ingredients and specialty items for the filling. Here’s everything you’ll need.

• Warm water activates the yeast and hydrates the dough.
• Plant milk adds richness and helps keep the dough tender after cooking. Unsweetened oat milk or soy milk work best.
• Active dry yeast gives the flatbread a lighter, pleasant texture.
• All-purpose flour provides the base structure, ensuring the dough is pliable and easy to roll out.
• Whole wheat flour: Whole wheat flour adds a hearty texture and nutty flavor, complementing the filling.
• Salt: Salt enhances the flavor of the dough and balances the natural nuttiness of the wheat.
• Extra virgin olive oil, used for sautéing, adding a subtle richness to the vegetables and spices. It also helps the flatbreads brown when cooked.
  • TRY IT: Using a high-quality olive oil adds to the flavor profile of any recipe. You can find a selection of olive oils at The Mediterranean Dish shop.
• Onion brings a sweet and savory depth to the filling as it cooks. Yellow onions work best, though you could substitute sweet onions or even leeks.
• Grated carrot adds a natural sweetness and tender texture that balances the spice of the harissa.
• Mint provides a burst of herbal freshness, lightening the overall flavor. Its cooling effect balances the spicy harissa.
• Garlic infuses the filling with its bold, aromatic flavor and savory undertones.
• Harissa paste brings smoky heat and complex spice notes that define the filling. Use purchased harissa or make your own. 
• Lentils form the protein-packed base of the filling. Use cooked brown or green lentils—these break down just enough in the food processor to help the filling stick together without becoming a mushy paste.

How to Make Stuffed Flatbreads 

Making these stuffed flatbreads takes a few steps, but each is simple. You’ll prepare a basic dough, create a spiced and savory filling, and then bring it all together in a hot skillet for a golden, satisfying finish. Here’s how to make them:

• Make the dough. In a small mixing bowl, combine 1/4 cup plus 2 tablespoons warm water, 1/4 cup plant milk, and 1 teaspoon active dry yeast. Set aside while you mix the dry ingredients. In a large mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup whole wheat flour, and 1/4 teaspoon salt. Add the water mixture and knead in the bowl until a shaggy dough ball forms. Cover and set aside in a warm spot to rise while you make the filling. (About 30 minutes)
• Cook the vegetables. Warm 1 tablespoon olive oil in a 12-inch cast iron skillet set over medium-high heat. Cook 1/4 cup chopped onion and 1/2 cup grated carrot until softened and beginning to brown, about 5 to 8 minutes. Add the 1/4 cup chopped fresh mint, 2 minced garlic cloves, and 1 tablespoon harissa paste and cook just until fragrant, another minute. 
• Make the lentil filling. Add 1 cup cooked or drained and rinsed canned brown or green lentils to the bowl of a food processor and process until a coarse paste has formed. It will resemble clumpy wet sand and hold together when you press a scoop of it in your hand. Add the cooked carrot mixture and pulse until slightly broken down and incorporated, about 5 pulses. Transfer the filling to a bowl. Use a spatula to roughly portion the mixture into four portions in the bowl. 
• Roll out the dough. Divide the flatbread dough into four equal pieces. On a generously floured surface, with a floured rolling pin, roll out the first portion into a rough oval about 12 to 13 inches long. Don’t worry about making a perfect shape. 
• Fill the flatbreads. Portion a quarter of the filling over about half of the dough oval, leaving a half-inch perimeter at the edge. Fold the empty half of the dough over, pressing down gently to seal around the edge. With a floured rolling pin, gently roll out until it’s about 8 inches across. Repeat with the remaining portions of dough and filling.
• Cook the flatbreads. Wipe out the cast iron skillet, and let it preheat over medium-high heat. Brush one side of one stuffed flatbread lightly with olive oil, and place the oiled side down on the hot skillet. Cook until the bottom is well browned in spots, about 2 to 3 minutes. Brush the top side lightly with oil, flip, and cook on the second side, about another 2 to 3 minutes. Set aside on a cutting board, and repeat with the other 3 flatbreads.

Ways to Mix It Up

This recipe is flexible, allowing you to customize the flavors and ingredients based on what you have in your pantry or personal preferences. Whether you want to adjust the filling, swap the spices, or make it more accessible for dietary needs, there are plenty of ways to experiment.

• Change the flour blend: If you prefer a softer dough, you can use all all-purpose flour instead of the whole wheat blend. For gluten-free flatbreads, substitute with a gluten-free all-purpose flour mix and adjust the water as needed.
• Swap the lentils: Don’t have lentils? Use cooked or canned white beans, pinto beans, or red beans instead.
• Try a different spice: Not a fan of harissa? Replace it with plant-based pesto for a different flavor profile that’s still flavorful but not spicy.
• Play with herbs: If fresh mint isn’t available, try cilantro, parsley, or even fresh dill to add herbal brightness to the filling.
• Experiment with vegetables: Grated zucchini or sweet potato can replace the carrots for a new twist. Just make sure to squeeze out any excess moisture from these veggies before cooking.
• Milk: This recipe is vegan, but if you don’t follow a vegan diet, then feel free to use regular dairy milk — 2%, Skim or whole would all work.

What to Serve with Whole Wheat Stuffed Flatbreads

These stuffed flatbreads are a light meal on their own, but the right accompaniments can make them part of a feast.

A fresh cucumber and tomato salad or a zesty tabbouleh would be the perfect counterbalance to the spiced filling. You could also add a dollop of hummus or baba ganoush for dipping, or even pair them with a comforting bowl of lentil soup if you’re craving something heartier.

For dessert, fresh figs drizzled with honey or a slice of baklava would tie everything together with a touch of sweetness.

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Whole Wheat Flatbread Stuffed with Harissa Carrots and Lentils

Stuffed whole wheat flatbreads are a hearty, flavor-packed meal and they’re easier to make than you’d think! These warm, golden flatbreads are filled with a harissa-spiced lentil mixture, then pan-cooked until crisp and delicious. If using dried lentils, make sure to cook them first according to package instructions.

Course Dinner, Entree, Lunch

Cuisine Italian/Mediterranean

Diet Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 268.4kcal

Author Joy Manning

Ingredients

For the dough:

• 1/4 cup plus 2 tablespoons warm water
• 1/4 cup plant milk
• 1 tsp active dry yeast
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 tsp salt

For the filling:

• 1/4 cup cup chopped onion
• 1/2 cup grated carrot
• 1/4 cup fresh mint leaves, chopped
• 2 garlic cloves, minced
• 1 tbsp harissa
• 1 cup cooked brown or green lentils or canned lentils, drained and rinsed
• Extra virgin olive oil

Instructions

• Make the dough. In a small mixing bowl, combine the water, plant milk, and yeast. Set aside while you mix the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and salt. Add the water mixture and knead in the bowl until a shaggy dough ball forms. Cover and set aside in a warm spot to rise while you make the filling. (About 30 minutes)
• Cook the vegetables. Warm the olive oil in a 12-inch cast iron skillet set over medium-high heat. Cook the onion and carrot until softened and beginning to brown, about 5 to 8 minutes. Add the mint, garlic, and harissa paste and cook just until fragrant, another minute.
• Make the lentil filling. Add the cooked lentils to the bowl of a food processor and process until a coarse paste has formed. It will resemble clumpy wet sand and hold together when you press a scoop of it in your hand. Add the cooked carrot mixture and pulse until slightly broken down and incorporated, about 5 pulses. Transfer the filling to a bowl. Use a spatula to roughly portion the mixture into four portions in the bowl.
• Roll out the dough. Divide the flatbread dough into four equal pieces. On a generously floured surface, with a floured rolling pin, roll out the first portion into a rough oval about 12 to 13 inches long. Don’t worry about making a perfect shape.
• Fill the flatbreads. Portion a quarter of the filling over about half of the dough oval, leaving a half-inch perimeter at the edge. Fold the empty half of the dough over, pressing down gently to seal around the edge. With a floured rolling pin, gently roll out until it’s about 8 inches across. Repeat with the remaining portions of dough and filling.
• Cook the flatbreads. Wipe out the cast iron skillet, and let it preheat over medium-high heat. Brush one side of one stuffed flatbread lightly with olive oil, and place the oiled side down on the hot skillet. Cook until the bottom is well browned in spots, about 2 to 3 minutes. Brush the top side lightly with oil, flip, and cook on the second side, about another 2 to 3 minutes. Set aside on a cutting board, and repeat with the other 3 flatbreads.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, lentils, and harissa used in this recipe.
• To make a shortcut version: Stuff the carrot-lentil filling into your favorite store-bought pita for an easier filled flatbread that’s almost as good.
• How to Cook Lentils: This recipe calls for cooked lentils. You can buy them canned or dried. If cooking dried lentils add them to salted boiling water, and let them cook for about 15 minutes until soft. For more information, read this article on How to Cook Lentils. 

Nutrition

Calories: 268.4kcal | Carbohydrates: 54.5g | Protein: 11.5g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 210.6mg | Potassium: 406.9mg | Fiber: 8.3g | Sugar: 2.8g | Vitamin A: 2824.3IU | Vitamin C: 4.4mg | Calcium: 39.9mg | Iron: 4.2mg

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The post Harissa-Spiced Lentil and Carrot Stuffed Flatbread appeared first on The Mediterranean Dish.

My family calls this recipe, “jazzed up couscous” for a reason! It’s a fun twist inspired by traditional Moroccan Couscous and Spanish Chorizo Pasta, with quick cooking shrimp and bold Mediterranean flavor-makers to marry everything together. 

Pulling this one-pot wonder together is a healthy dose of onions and garlic, a little fresh jalapeno for a kick, and feel-good Mediterranean spices like turmeric, paprika and cumin. It’s smoky, spicy, savory, garlicky, comforting, and very satisfying but not too heavy. Use this vibrant recipe to spice up your dinner routine!

Spicy Shrimp Couscous Ingredients and Substitutions  

This recipe celebrates bold North African and Spanish flavors, with simple ingredients that are easy to find at most any grocery store. You’ll need:

• Spanish chorizo: Spanish chorizo is a pork sausage that’s heavily seasoned with smoked paprika, which gives it a boldly smoky flavor. Unlike Mexican chorizo, it’s dry-cured, so it only needs a quick crisp in a hot pan.
  • Note: If you use Mexican chorizo or fresh chorizo, just be sure to cook it through (160°F) before removing it from the pan.
• Olive oil: I love our peppery Spanish Hojiblanca with this recipe, but any high quality extra virgin variety will work well. 
• Onion and garlic bring their signature sweet and savory depth of flavor. I like the sweetness of yellow onion, but white onion or shallot work well too.
• Jalapeño complements the spice of the chorizo, adding a fresh kick. If you’re worried about the dish being too spicy, cut back to 1 jalapeño and remove the seeds.
• Spices: Turmeric, paprika, ground cumin add layers of earthy, warming, peppery flavor. Stock up at our spice shop.
• Kosher salt enhances the flavor.
• Shrimp: Use large shrimp or prawns. Frozen works, just be sure to defrost them first. For tips on sourcing, peeling and deveining shrimp, check out our guide to Buying And Cooking Shrimp.
• Couscous: Use fine to medium-grain couscous (not pearl, more information below).
• Parsley adds lifts the heaviness of the smoky chorizo and shrimp. The freshness is key–I wouldn’t substitute with dried herbs but cilantro or mint could work in its place. 

Ingredient Spotlight

Couscous, pronounced “Koose Koose,” is one of North Africa’s most popular and most versatile ingredients. And although it looks like a grain, it’s technically a pasta made with semolina flour from crushed durum wheat (in other words it is not gluten-free). There are three main kinds of couscous:  

• Pearl couscous: Thicker, named for its resemblance to small pearls.  
• Lebanese couscous: A bit larger–about the size of peas.
• Fine to medium couscous: Often labeled simply “couscous.” This is what I use in this recipe, as its small size and delicate feel lets the shrimp and chorizo do all the talking. 
• TRY IT: Try the Tunisian couscous from our shop, made from the finest durum wheat.

How to Make Spicy Shrimp Couscous 

This easy recipe requires very little cooking: the shrimp takes just a few minutes, the chorizo is already cured, and the smaller-grain couscous just takes a 5-10 minute soak to cook through. Easy as that! It comes together quickly, so it’s best ot get all your ready before you start. Here are the steps:

• Get ready. In a small pot over medium heat, bring 2 1/2 cups of water to a boil. Thinly slice 1 yellow onion. Finely chop 3 garlic cloves. Chop 2 jalapenos. Ready yourself 1 cup of chopped parsley leaves. Peel, devein, and rinse 1 1/2 pounds shrimp. Slice 6 ounces of Spanish chorizo into thin rounds.
• Crisp the chorizo. Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
• Sauté the onions. Turn the heat to medium. Add the onion, garlic, and jalapeño and stir briefly until the onions are translucent, about 4 minutes. 
• Cook the shrimp. Add 1 1/4 teaspoon each of turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
• Cook the couscous. Return the chorizo to the pot. Stir in 1 1/4 cup couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes. 
• Serve. Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy! 

What to Serve with Shrimp Couscous 

The beauty of a one-pot recipe like this spicy couscous is that you really don’t need to add much more to complete the meal. That said, I always like to add something bright to start with, like a big Three Bean Salad or Fattoush. If you’re making this for a big party, make a 2 pitchers: one with Red Sangria, one with Non-Alcoholic Sangria Mocktails.

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Spicy Couscous Recipe with Shrimp and Chorizo

Easy, 20-minute spicy couscous recipe with shrimp and Spanish chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.

Course Entree

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 331.6kcal

Author Suzy Karadsheh

Ingredients

• 2 1/2 cups water
• Extra virgin olive oil
• 6 ounces Spanish chorizo, sliced into thin rounds (see note)
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, finely chopped
• 2 jalapeños, chopped
• 1 1/4 teaspoon ground turmeric
• 1 1/4 teaspoon paprika
• 1 1/4 teaspoon ground cumin
• Kosher salt
• 1 1/2 pounds large shrimp or prawns, peeled, deveined, and well-rinsed
• 1 1/4 cup couscous (fine to medium)
• 1 cup chopped fresh parsley leaves

Instructions

• Get ready. In a small pot over medium heat, bring the water to a boil.
• Crisp the chorizo. Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
• Sauté the onions. Turn the heat to medium. Add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes.
• Cook the shrimp. Add the turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
• Cook the couscous. Return the chorizo to the pot. Stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes.
• Serve. Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy!

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and paprika used in this recipe.
• Make sure to use a dry-cured Spanish chorizo, sometimes labeled “hard” chorizo. If you’re working with fresh chorizo, be sure to cook it through (160°F) in step two.
• Storage: Store leftovers covered in the fridge for up to 3 days. I prefer to enjoy leftovers at room temperature, though you can reheat gently if you’d like.

Nutrition

Calories: 331.6kcal | Carbohydrates: 31.7g | Protein: 32.7g | Fat: 7.7g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 200.3mg | Sodium: 151.6mg | Potassium: 486.4mg | Fiber: 2.9g | Sugar: 1.1g | Vitamin A: 1.205IU | Vitamin C: 20.8mg | Calcium: 111.1mg | Iron: 2.8mg

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*This post first appeared on The Mediterranean Dish in February 2016 and has recently been updated with new media and information for readers’ benefit. 

The post Spicy Shrimp Couscous with Spanish Chorizo appeared first on The Mediterranean Dish.

I have been making different versions of this shaved cauliflower and chickpea salad for many years. Its assertive punchiness makes it the perfect accompaniment to heavier meats, such as lamb, as it cuts through the richness perfectly. However, it can happily hold its own as an appetizer or a light lunch. 

Like my Endive Salad, this raw cauliflower number was first inspired by a restaurant dish that stuck with me long after it was finished. This time from a dreamy salad at Barbuto, in New York’s West Village back in 2016. It had shaved raw cauliflower, scallions, and golden raisins all bathing in a vinegary dressing with a generous dusting of freshly cracked black pepper. 

I was instantly hooked—and have been striving to make something similar ever since! This version, inspired by Moroccan flavors such as the warming, earthy spice blend ras el hanout, has chopped dried apricots, pistachios, protein-packed chickpeas, and also lots of black pepper! 

And, because the cauliflower is raw, there’s little cooking involved–simply toast the nuts to enhance their sweet and savory flavor, and shave the cauliflower as thinly as possible with a sharp knife or mandoline. The nutrient and fiber-rich vegetable retains its satisfying crunch while yielding to some of the more delicate flavors of the herbs and spices.

Shaved Cauliflower Salad Ingredients

Raw cauliflower is rich in nutrients and antioxidants and–IMO!–is an unsung hero when it comes to salads as it brings so much delicious crunch and texture. The mild, almost nutty flavor means it can carry a lot of big, punchy dressings or accompaniments. You’ll need:

For the Salad

• Shelled Pistachios are lightly toasted (so they don’t lose their bright green hue) in a dry skillet and roughly chopped. Add them at the end, so they retain their crunch.
• Kosher salt and freshly ground black pepper to round off the dressing. One teaspoon of each may sound like a lot, but the cauliflower can take it!  
• Raw Cauliflower is broken into florets and shaved very thinly on a mandoline. You can also use a sharp knife for this task.
• Chickpeas bring protein and sustenance to the party, and as they are the canned type—no overnight soaking is required! However, if you want to make chickpeas from scratch we have you covered.
• Scallions subtly bring the aromatics without overpowering the flavors. The cauliflower, chickpeas, and scallion whites are tossed in the dressing and popped into the fridge for 30 minutes to allow the flavors to meld. The scallion greens are added at the end. 
• Dried apricots bring sweetness and chewiness. They are chopped and stirred in just before serving, as they lose their beautiful bright orange color if you allow them to sit in the dressing for too long. 
• Flat-leaf parsley leaves are chopped and added to bring freshness and brightness to the finished salad. 

For the Dressing

• White wine vinegar is the main component in the dressing, almost giving a pickled flavor, which works well against the raw cauliflower. 
• Honey brings sweetness to the tart dressing. Use a high-quality variety, like Greek Alfa honey from our shop.
• Extra-virgin olive oil is whisked in to help emulsify and add a smoothness to the acidity. You can use any high-quality extra virgin variety you have on hand, or stock up at our shop. 
• Ras el hanout, the Moroccan spice blend, is whisked to add a mild heat and layers of spiced flavor. Two teaspoons are added (as the vinegar can take a lot of flavor).
  • READ MORE: Ras El Hanout: The “Top Shelf” Spice You Want In Your Pantry
  • TRY IT: Ras El Hanout Spice Blend

How to Make this Shaved Cauliflower and Chickpea Salad Recipe

For the best flavor, give this salad time in your fridge to soak up the dressing—at least 30 minutes, but you can start 3 hours in advance if you’d like. Here are the steps:

Prep the Ingredients, Mix, and Chill

• Toast the nuts. In a dry medium skillet over medium heat, add 1 cup raw shelled pistachios. Cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes. Transfer to a plate to cool. Once cooled, roughly chop and set aside. 
• Make the dressing. In a large salad bowl, whisk together 2/3 cup white wine vinegar and 1 tablespoon honey. Whisk in 1/4 cup olive oil until smooth, along with 2 teaspoons ras el hanout, 1 teaspoon salt, and ¾ teaspoon pepper (it may seem like a lot of dressing, but the chickpeas soak it up). 
• Prep the ingredients. Drain and rinse one (15-ounce) can of chickpeas. Thinly slice 4 scallions and set aside the white and green parts in two separate piles. Chop enough dried apricots to yield ¾ cup and enough parsley leaves to yield 1/3 cup.
• Shave the cauliflower. Trim the bottom thick stem of 1 large head of cauliflower. Discard the leaves, and break into large florets. Slice the florets as thin as possible (no thicker than ⅛-inch), preferably using a mandoline. Add the shaved cauliflower (and any tiny florets or crumbs of cauliflower) to the bowl with the dressing, along the chickpeas and scallion white parts (reserving the dark green parts for serving). Toss to coat. Cover and transfer to the refrigerator for at least 30 minutes (up to 3 hours) to allow the flavors to meld.

Assemble and Serve

• Assemble the salad. Before serving, gently fold in the pistachios, reserved scallions, dried apricots, and parsley leaves. Season to taste with salt and black pepper and sprinkle the surface of the salad with a generous amount of black pepper and ras el hanout. Serve immediately. 

Ways to Mix it Up

This shaved cauliflower salad recipe is easily adaptable, so you can swap out some ingredients to suit your taste or what’s available in your fridge, pantry, or store. Here are some ideas for alternatives and substitutes:

• Raw shelled pistachios: You can use roasted shelled pistachios instead, but as they are usually salted, the lightly salted variety is best. And make sure to taste the salad at the end, as you may not need to add extra. Alternatively, use toasted pine nuts, walnuts, or chopped toasted almonds. 
• Scallions: Chives will bring a similar aromatic flavor. Chop the chives into 1-inch pieces so they don’t get lost in the salad.
• White wine vinegar:  Use any light vinegar, such as white balsamic, champagne vinegar, or apple cider vinegar.  
• Ras el hanout: Cumin is a great replacement that goes well with the Moroccan theme, but as it has a strong flavor, you only need ¼ teaspoon in the dressing. However, ras el hanout is a wonderful blend to add to your spice drawer. Not only is it great in salads like this one but you can also use it in recipes like Fish Kofta Balls or Moroccan Chicken.
• Dried apricots: Substitute with golden raisins. 
• Flat-leaf parsley: Cilantro leaves can be used instead, but only ¼ cup so the flavor is not too overpowering. 

What to serve with Shaved Cauliflower Salad

Any lamb dish, such as Orange Harissa Lamb Chops, will go exceptionally well with this salad, as the acidity of the vinegar-forward dressing and the sweetness of the apricots and pistachios cut through the richness of the fatty meat.

The cauliflower and chickpea salad would also be great to serve in small bowls alongside this delicious Easy Moroccan Lamb Stew.

It’s also a crowd-pleasing salad for a summer cookout or party! A crisp, cold glass of Sauvignon Blanc pairs surprisingly well with this salad, as the tartness of the wine against the acidity of the dressing will make the wine taste fruitier and be a perfect accompaniment. 

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All-natural blend of warming spices including turmeric, allspice, cumin, ginger, and more. 

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Moroccan-Style Shaved Cauliflower and Chickpea Salad

This raw cauliflower salad, with its crunch and vinegar-forward dressing, has a slaw-like spirit but with a Moroccan-style twist. It's perfect for cutting through the richness of heavy meat dishes, like lamb, but works just as well as a light vegetarian lunch for 2-4.

Course Salad

Cuisine Moroccan/Mediterranean

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 25 minutes minutes

Chilling Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 to 8

Calories 279.4kcal

Author Tara Holland

Ingredients

• 1 cup raw shelled pistachios
• 2/3 cup white wine vinegar
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• 2 teaspoons ras el hanout, plus more for sprinkling
• Kosher salt
• Freshly ground black pepper
• 1 large head cauliflower (about 2 pounds)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 scallions, white and green parts separated and thinly sliced
• 3/4 cup chopped dried apricots
• 1/3 cup roughly chopped fresh flat-leaf parsley leaves

Instructions

• Toast the nuts. In a dry medium skillet over medium heat, add the shelled pistachios. Cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes. Transfer to a cutting board to cool. Once cooled, roughly chop and set aside.
• Make the dressing. In a large salad bowl, combine the white wine vinegar and honey. Slowly whisk in the olive oil until smooth. Whisk in 2 teaspoons ras el hanout, 1 teaspoon salt, and 1 teaspoon pepper (it may seem like a lot of dressing, but the chickpeas soak it up).
• Prep the cauliflower. Trim off the cauliflower’s thick base and discard along with the leaves. Use your hands or the tip of your knife to break them into large florets. Slice the florets as thin as possible–ideally no thicker than 1/8-inch, preferably using a mandoline.
• Mix and rest. Add the shaved cauliflower (and any tiny florets or crumbs of cauliflower) to the bowl with the dressing, along with the chickpeas and scallion white parts (reserving the dark green parts for serving). Toss to coat. Cover and transfer to the refrigerator for at least 30 minutes (up to 3 hours) to allow the flavors to meld.
• Assemble the salad. Before serving, gently fold in the pistachios, remaining scallions, dried apricots, and parsley. Season to taste with salt and black pepper, and sprinkle the surface of the salad with a generous amount of black pepper and ras el hanout. Serve immediately.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and

Nutrition

Calories: 279.4kcal | Carbohydrates: 24.8g | Protein: 6.9g | Fat: 18.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 11.5g | Sodium: 36.4mg | Potassium: 746.9mg | Fiber: 5.8g | Sugar: 15.2g | Vitamin A: 1042.7IU | Vitamin C: 53.6mg | Calcium: 74.5mg | Iron: 2.4mg

The post Moroccan-Style Shaved Cauliflower and Chickpea Salad appeared first on The Mediterranean Dish.

Shakshuka, pronounced “shak-SHOO-kah,” is a traditional North African dish of eggs poached in a wonderfully fragrant, deliciously spicy, rich, and jammy tomato and bell pepper sauce. You cook the eggs right into the simmering sauce until the whites are just cooked through. This leaves the beautiful bright orange yolks ready to burst with a dunk of good Pita Bread.

Traditional Shakshuka has many variations throughout the Mediterranean and Middle East. There’s Italian Uova Al Purgatorio which incorporates basil and parmesan. Tunisian Taktouka skips the eggs for what is essentially a “shakshuka salad.” And then there are countless modern twists, like Green Shakshuka which incorporates kale and spinach. 

In this non-traditional version, I keep the same delicious shakshuka vibes but add a can of cannellini beans. It’s a mix of Italy meets North Africa, and what’s not to like about that? The humble canned beans simmer in the sauce until they’re so creamy and completely saturated with flavor.

Like the traditional version, this Mediterranean Diet-friendly recipe is great for breakfast, lunch, and dinner alike. I love good bread for soaking up the sauce, but if you’re avoiding gluten the beans will certainly do that for you. All while adding fiber, vitamins and minerals!

Ingredients and Substitutions  

This easy white bean shakshuka recipe boasts bold North African flavor, but most of the ingredients are likely already in your spice drawer and pantry. You’ll need: 

• Extra virgin olive oil is used to soften the vegetables and as a finishing oil just before serving. Use a high-quality extra virgin variety–any of the oils from our shop work well here, but I especially love using the richness of our Greek Early Harvest as a finishing oil.
• Veggies: You’ll need onion, bell peppers, and garlic. I like the sweet and earthy mix of yellow onion with green and red bell peppers, but any color of onions or peppers you have on hand will work well. 
• Spices: Ground coriander and cumin add an earthy, warming, and fragrant quality. Spanish paprika and Aleppo pepper add a very delicate, mild heat, but you can substitute with red pepper flakes–or stock your spice drawer at our shop. Kosher salt and black pepper enhance the flavor. 
• Diced tomatoes with their juices form the base of the sauce. Some texture is essential so I wouldn’t substitute with pureed tomatoes. But if you have whole tomatoes, you can burst them and break them into smaller pieces.
• Cannellini beans: Add texture and creaminess. You can substitute with any tender white bean, like butter beans or Navy beans, or even chickpeas. 
• Eggs: I love soft-poaching large eggs right into the sauce, but you could even skip this if you’d like. The beans add enough heft on their own. 
• Fresh herbs: A generous amount of parsley and dill lightens the richness of the dish and adds a delicious fresh flavor. I wouldn’t substitute with dried as it won’t be quite the same, and I certainly wouldn’t skip them! But you can switch out other tender fresh herbs, like mint, cilantro or basil.  

What are Cannellini Beans? 

Cannellini beans are a type of kidney bean, also called “white kidney beans.” They’re a great source of protein, fiber, and various nutrients, including iron, magnesium, and folate (see the USDA’s breakdown for full nutritional info). They’re also mild and creamy, making them ideal for seasoning and flavoring as you like. 

You can use either canned cannellini beans or simmer them from dried, which takes about 90 minutes. Or substitute with other tender and mild legumes, like Great Northern, butter beans, navy beans, or chickpeas.

How to Make this Easy Shakshuka Recipe

White bean shakshuka may sound fancy, but it stays true to the casual spirit of the original recipe. You simply add canned cannellini beans to simmer along with the sauce!

• Prep your veggies, adding them to a medium mixing bowl as you go. Halve and thinly slice 1 onion. Core and chop 1 red and 1 green pepper. Mince 2 garlic cloves. 
• Prep the canned items. Open a 28-ounce can of diced tomatoes. Drain and rinse a 15-ounce can of cannellini beans.
• Sauté the veggies. In a large pan with a lid, heat about 2 tablespoons olive oil over medium-high until shimmering. Add the onions, peppers, and garlic. Season with 1 teaspoon coriander and paprika, 1/2 teaspoon cumin and Aleppo pepper, and a big dash of salt and pepper. Stir regularly until the vegetables have softened, about 5 to 7 minutes. 
• Simmer. Add the whole can of tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer until the tomato sauce has thickened a bit, about 20 minutes. 
• Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break an egg into each well. Cover the pan and cook gently until the egg whites have set but the yoke is still somewhat runny, about 5 minutes. 
• Meanwhile, prep the herbs. While the eggs cook, chop enough fresh parsley leaves and tender stems and enough dill to get 1/4 cup each.
• Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately.

What to Serve with this White Bean Shakshuka Recipe

Shakshuka is typically served with flatbread like Pita or Tunisian Mlewi, and I’ll admit some good bread for dipping in the egg yolk and sauce is my favorite move here. But with the cannellini beans you really don’t need it. You can serve this dish all on its own for a gluten-free meal that’s very satisfying.  

More Canned Cannellini Recipes

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Fasolada (Greek bean soup)

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15-Minute Garlic Parmesan White Beans Recipe

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One-Pot Chicken and Kale Soup with Creamy White Beans

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Tuscan Farro Soup with White Beans and Vegetables

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White Bean Shakshuka

An easy Shakshuka recipe with a small twist: Canned cannellini beans add creaminess and extra heft, making for a satisfying meal with or without pita bread. Enjoy for a healthy breakfast, lunch or dinner. For a vegan version, simply leave out the eggs! This recipe is endlessly adaptable, feel free to use what veggies you have on hand, so long as you don't skip the fresh herbs!

Course Breakfast, Entree, Lunch

Cuisine Mediterranean Diet, North African

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 114.7kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 medium yellow onion, halved and thinly sliced
• 1 large green bell pepper, cored and chopped
• 1 red bell pepper, cored and chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon Aleppo pepper or red pepper flakes, plus more to your liking
• Kosher salt
• Black pepper
• 1 (28-ounce) can diced tomatoes with their juices
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill

Instructions

• Sauté the veggies. In a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. Add the onions, peppers, and garlic. Add the coriander, paprika, cumin, Aleppo pepper, and a big dash of salt and pepper. Cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes.
• Simmer. Add the tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer for about 20 minutes or until the tomato sauce has thickened a bit.
• Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break the eggs and nestle each egg in a well within the sauce. Cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny.
• Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately.

Video

Notes

• You can substitute the cannellini beans with other tender and mild legumes, like Great Northern, butter beans, navy beans, or chickpeas.
• For a vegan version of this recipe, simply leave out the eggs. The beans are hearty and satisfying enough to stand on their own.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 114.7kcal | Carbohydrates: 11.9g | Protein: 7.7g | Fat: 4.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.8g | Trans Fat: 0.02g | Cholesterol: 163.7mg | Sodium: 221.8mg | Potassium: 485.6mg | Fiber: 3.4g | Sugar: 5.9g | Vitamin A: 2266.2IU | Vitamin C: 81.7mg | Calcium: 89.9mg | Iron: 2.9mg

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