Tunisian Summer Casserole.
My Tunisian Summer Casserole is a great seasonal pot luck dish to contribute to your next summer gathering; it can be eaten hot, cold or at room temperature. This one pan dish is filled with organic summer vegetables like eggplant and zucchini, then nutritionally balanced with grass fed ground lamb and then layered with a special Tunisian tomato sauce with artichokes and preserved lemon called “Testour”. You can purchase this sauce at mypanier.com. The layers of my Tunisian Summer Casserole are sprinkled throughout with both feta and Grana Padano or Parmesan cheeses! Top the casserole with organic sliced tomatoes and a sprinkling of oregano and Aleppo pepper flakes! Enjoy with a green salad or take to your next summer gathering!
1/4 cup extra virgin olive oil
1 lb grass fed ground lamb
1 small organic onion, peeled and chopped
2-3 organic garlic cloves, peeled and minced
3/4 cup Tunisian or Israeli couscous
1/4 cup white wine
1/4 cup chopped organic basil leaves
1/4 cup chopped organic flat leaf parsley
Salt and pepper to taste
Dash of Aleppo pepper flakes
1 organic eggplant, sliced thin
1 organic zucchini, sliced thin
1 jar of Tunisian Testour Sauce
1/2 cup shredded feta cheese
1/4 cup shredded Grana Padino or Parmesan cheese
1 organic tomato, sliced thin
Sprinkling each of dried oregano and Aleppo pepper flakes
Preheat oven to 375 degrees Fahrenheit
In a large fry pan, heat the oil to medium high
Add onions, garlic and lamb
Sauté until vegetables are softened and lamb is browned
Add the couscous, stir a minute
Add the wine and lower to simmer
Add the fresh herbs, salt, pepper and Aleppo pepper
Add water if necessary and simmer for about 5 minutes
Coat the bottom of a rectangular or oval baking dish with the sauce
Add a random layer of both eggplant and zucchini
Add layer of the meat and couscous mixture
Add both cheeses and another layer of sauce
Repeat these layers one more time
Top the casserole with the cheeses and the tomato slices
Sprinkle top with oregano and Aleppo pepper flakes
Cover with foil
Bake for 1 hour then uncover and bake for another 30 minutes
Remove from oven, let rest
Serve my Tunisian Summer Casserole with a fresh green salad, white or red wine! Enjoy!
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