Servings: 4 servings
Cook Time: 8 min
3 cups green beans cut into 2 to 3-inch pieces
1 1/2 cups carrots julienne, cut into 2 to 3-inch pieces
1 (15-ounce) can garbanzo beans, drained
1 cup cucumber, peeled and diced
Harissa Spice Dressing:
4 teaspoons harissa spice
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup white wine vinegar
Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3 to 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.
In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside.
Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing. Serve cold or warm by slightly heating in a saucepan.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!