Israeli Green Beans With Ras El Hanout Recipe
The spice is right in this flavorful side
If you're tired of the same old steamed green beans, we've got the perfect dish for you. Jenn Louis shares her recipe for Israeli green beans, fried and tossed with cilantro vinaigrette, cashews, mint and apricots. They're tangy, sour, sweet, salty and herbaceous, making the dish the one vegetable side to rule them all.
We love the tart chewiness of dried apricots, but if you can get your hands on fresh ones, use them. Simply slice them into thin wedges and toss them with the green beans.
Check out our favorite vegetable recipes.
Recipe adapted from Jenn Louis, Ray, Portland, OR
Israeli Green Beans with Ras el Hanout
In this recipe from Jenn Louis's new Israeli restaurant, Ray, green beans are deep-fried before getting tossed with a bright cilantro vinaigrette, cashews and apricots.
Ingredients
- 1 cup cilantro, stems and leaves
- ¼ cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 garlic clove
- One ½-inch piece ginger, peeled
- Vegetable oil, for frying
- 1 pound haricots verts or green beans, trimmed
- ⅓ cup mint leaves
- ¼ cup cashews, roughly chopped
- ¼ cup dried apricots, thinly sliced
- 1 tablespoon ras el hanout
- Kosher salt, to taste
Directions
- In a blender, purée the cilantro, olive oil, juices, garlic and ginger until smooth. Set aside.
- In a medium Dutch oven, heat 2 inches of vegetable oil to 350°. Add the green beans to the Dutch oven and fry until tender, 1 to 2 minutes. Using a metal spider, transfer the beans to a large heatproof bowl.
- Add the remaining ingredients and the reserved cilantro vinaigrette to the bowl of green beans and toss to coat. Transfer to a platter and serve.
Nutrition
| Calories per Serving | 483 |
| Total Fat | 44.4 g |
| Saturated Fat | 4.4 g |
| Trans Fat | 0.2 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 21.7 g |
| Dietary Fiber | 5.8 g |
| Total Sugars | 9.7 g |
| Sodium | 453.7 mg |
| Protein | 4.9 g |
