Harissa Spiced Green Beans

Ingredients: 3 cups green beans, 2-3" pieces 1 1/2 cups carrots, julienned 2-3" pieces 1-15oz. can garbanzo beans, drained 1 cup cucumber, peeled and diced 4 tsp. Harissa Spice Mix 1/4 cup olive oil 1/4 cup white wine vinegar 1/4 cup lemon juice

Note: Great served with Marrakech Moroccan Spiced Chicken Directions: In a sauce pan, blanch the green beans and carrots. In a separate pan blanch the garbanzo beans. The garbanzo beans have a husk that will remove easily after blanching. In a small bowl thoroughly mix together Harissa, lemon juice, olive oil and white wine vinegar. Place green beans, carrots, garbanzo beans and cucumbers in a bowl and toss with Harissa dressing. Serve cold or warm the dish slightly by reheating in a pan. Blanching Directions: Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl ¾ full with ice and add enough cold water to just cover ice. Add vegetables to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3-4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm. Yields: 4-6 Thanks to: Mike Johnston, Savory Spice Shop Founder

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