Makrouna with Salad -- Tunisia

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta made from semolina

Whole grain pasta adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

cucumber

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can be used for a similar texture, while cabbage is often cheaper.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is more economical.

Start by boiling water and cooking 16 oz of gluten-free pasta until al dente, about 8-10 minutes.

Drain the pasta and set aside.

In a bowl, mash together 5 to 6 cloves of chopped garlic, 1/2 teaspoon caraway powder, 1/2 teaspoon cumin, 1/2 teaspoon fennel powder (or extra coriander), and 1 tablespoon ground coriander until it forms a paste.

Heat olive oil in a pot over high heat and add the garlic paste, stirring until fragrant.

Add 6 oz of tomato paste, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon cayenne pepper; stir well.

Add 2 tablespoons of paprika and 2 to 3 bay leaves; stir and cook for a couple of minutes.

Sear 1 pound of chopped chicken breast in the pot until browned, then remove it.

Add hot water to cover the chicken and bring to a simmer.

Return the chicken to the pot and cook until done, about 10-15 minutes.

Prepare the salad by combining 1/2 large diced onion, 6 diced tomatoes, and 6 diced Persian cucumbers in a bowl.

Add 2 1/2 teaspoons dried mint, 1 teaspoon salt, 1/2 teaspoon Aleppo pepper (or red pepper flakes), and 1/4 cup extra virgin olive oil to the salad; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary