Mediterranean Grain Bowl with Chermoula, Zaalouk, and Tuna

Prepare the chermoula by mixing lemon juice, garlic, paprika, cayenne, and cumin.

Whisk in parsley, cilantro, preserved lemon, and extra-virgin olive oil.

Season to taste with salt and pepper, and set aside.

Sauté onions for about 15 minutes until caramelized.

Add garlic, cumin, paprika, and Aleppo pepper, and cook until aromatic.

Add tomatoes and cook for 30 minutes until paste-like consistency is achieved.

Char eggplants on a grill, peel, and chop them.

Add charred eggplants to the tomato mixture and cook over low heat for about 20 minutes.

Add lemon zest, adjust seasoning with salt, pepper, and lemon juice, then let cool.

Stir in cilantro and a little more extra-virgin olive oil into the zaalouk mixture.

Poach tuna belly in olive oil infused with herbs.

Mix cooked farro, quinoa, and cauliflower rice with cilantro, parsley, kale, preserved lemon, and some chermoula.

Assemble the bowl by adding the grains and greens mixture.

Top with marinated cucumbers, fava beans, and tomatoes.

Add a spoonful of zaalouk, marinated olives, and flaked tuna confit.

Drizzle the bowl with chermoula.

Finish with a sprinkle of crispy za'atar chickpeas and microgreens for color.

Equipment Needed

Spice Level:

Dietary