The Tunisian Vegetable Stew from Moosewood Cooks at Home came out beautifully. There were a lot of different flavors that blended well—the various spices did a great job of pulling them together. Every bite seemed to have a distinct taste to it.
It was also an attractive dish, served over couscous and topped with freshly grated feta cheese and roasted almonds (which aren’t listed on the linked recipe, but appear in the book and really add a lot to the dish).
This one’s a keeper.
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One Response
Huyen
03|Jul|2001 1This recipe was heavenly. Not only is the recipe a keeper but so is the cook ;) I think we’ll be serving this dish up soon to any willing guests…
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