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Phoenicia’s hummus ($7.95 for a full order, $5.95 for a half order) is a tasty appetizer made of pureed chickpeas, tahini and lemon juice, and topped with extra virgin olive oil and paprika. Served alongside the appetizer are helpings of warm pita bread. PHOTOS BY JACQUELINE GLOSNIAK/22ND CENTURY MEDIA
The couscous vegetarian ($17.95) consists of sauteed vegetables braised with garlic, tomatoes, cilantro and herbs over couscous and finished with the chef’s sauce and a hint of mild madras curry. The plate is served with organic spinach, marinated red cabbage, boiled mango and dried apricot.
Kalaya ($19.95), which includes a choice of beef, lamb or chicken, is sauteed with onion, tomatoes, green peppers and mushrooms in a light red sauce. The dish is infused with herbs and seasoning, and served with oven-roasted potatoes, marinated red cabbage and rice pilaf.
The couscous with salmon curry ($26.95) is a generous serving of grilled salmon brochettes in a mild, sweet madras curry sauce, served with organic spinach, marinated red cabbage, boiled mango and dried apricot over couscous.
Courtney Jacquin, Contributing Editor
2:50 pm CDT May 8, 2017
Fay Zand always knew she wanted to get back into the restaurant business. After being a part of three successful Italian restaurants in California earlier in her life, she and her husband, Tony Faraji, had been looking to jump back in.