Published: June 4, 2010
This is typical of many Tunisian vegetable stews, made fragrant with spices (caraway, cumin, coriander seeds), beans and vegetables.
http://www.nytimes.com/2010/06/09/health/nutrition/09recipehealth.html?emc=tnt&tntemail1=y
Wednesday, June 9, 2010
NY Times Recipe - Couscous With Chickpeas and Chard
By Martha Rose Shulman
Published: June 4, 2010
This is typical of many Tunisian vegetable stews, made fragrant with spices (caraway, cumin, coriander seeds), beans and vegetables.
http://www.nytimes.com/2010/06/09/health/nutrition/09recipehealth.html?emc=tnt&tntemail1=y
Published: June 4, 2010
This is typical of many Tunisian vegetable stews, made fragrant with spices (caraway, cumin, coriander seeds), beans and vegetables.
http://www.nytimes.com/2010/06/09/health/nutrition/09recipehealth.html?emc=tnt&tntemail1=y
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment