this is my favorite side to our traditional easter lamb.
ingredients
1 preserved lemon (or fresh lemon juice to taste)
1/2 C fresh flat-leaf parsley, chopped
2 T butter at room temperature
1/2 C dried fruit, diced (i used cherries and apricots)
1/2 C unsalted pistachios, coarsely chopped (i've also used almonds)
3/4 t salt
1/4 t cinnamon
1 1/4 C israeli couscous
freshly ground pepper to taste
directions
*combine all ingredients except couscous and pepper
*cook couscous according to package directions, drain, rinse and add to other ingredients
*add pepper to taste and serve at room temperature
Showing posts with label middle-eastern. Show all posts
Showing posts with label middle-eastern. Show all posts
June 18, 2018
crushed lentil soup
years ago when i was working at stanford, my co-workers and i would often go to downtown palo alto to eat for lunch. i had a soup much like this back then and haven't been able to find anything that tastes just like it, until i found this recipe. so easy to make, so healthy and so super tasty!
ingredients
2 T olive oil
1 medium sweet onion, finely chopped
4 cloves garlic, minced
4 C broth
2 C water
2 C red lentils, uncooked
1 small pinch saffron
1 t coriander
1 t cumin
1/2 t pepper
1 t salt
pinch red pepper flakes
2 bay leaves
2 T fresh lemon juice
directions
*in a large stock pot on medium-high heat, saute onion with oil and garlic 3-5 min or until onion is translucent. add 3 C broth, water, lentils, saffron, coriander, cumin, pepper, salt and red pepper flakes. reduce heat to low-medium and bring to a simmer. cover and cook until lentils are no longer firm (about 15-18 min).
*puree in a food processor
*pour back into pot, add up to the rest of the cup of water and bay leaves. cook over low heat uncovered for about 10 min, stirring occasionally.
*remove bay leaves and add lemon juice and stir
*refrigerate a few hours to let flavors settle, warm and serve
ingredients
2 T olive oil
1 medium sweet onion, finely chopped
4 cloves garlic, minced
4 C broth
2 C water
2 C red lentils, uncooked
1 small pinch saffron
1 t coriander
1 t cumin
1/2 t pepper
1 t salt
pinch red pepper flakes
2 bay leaves
2 T fresh lemon juice
directions
*in a large stock pot on medium-high heat, saute onion with oil and garlic 3-5 min or until onion is translucent. add 3 C broth, water, lentils, saffron, coriander, cumin, pepper, salt and red pepper flakes. reduce heat to low-medium and bring to a simmer. cover and cook until lentils are no longer firm (about 15-18 min).
*puree in a food processor
*pour back into pot, add up to the rest of the cup of water and bay leaves. cook over low heat uncovered for about 10 min, stirring occasionally.
*remove bay leaves and add lemon juice and stir
*refrigerate a few hours to let flavors settle, warm and serve
May 21, 2015
israeli couscous salad
i've been trying to make my lunches more interesting. this was a wake-up flavor explosion in my mouth (yes, i really did just say that). super tasty! i don't know that you have to use israeli couscous if you don't have it--acini di pepe might work fine, but might have a slightly less full flavor. around here i was able to find it at central market.
i adapted it from myrecipes.com
ingredients
i adapted it from myrecipes.com
ingredients
1 cup uncooked Israeli couscous
3 C chicken broth
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped capers
1 tablespoons extravirgin olive oil $
1/2 tablespoon fresh lemon juice $
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 small chicken breast, diced and sautéed with my favorite grill seasoning (coriander blends nicely with the olives)
directions
pour not quite a tablespoon of olive oil in a pot and heat. add couscous and brown. add broth and boil about 8 min. meanwhile, combine all other ingredients except chicken in a medium-sized bowl. drain couscous and add to bowl and toss. toss in chicken.
February 24, 2010
veggie experiment: days 22 and 23
FALAFEL AND SPICED COUSCOUS SALAD
the falafel is from allrecipes.com (i broiled them instead of frying them) and the couscous from cooks.com (adding more of each spice than called for is better). i was surprised i was able to make something taste so authentic--although i'm not sure i shaped them right. anyway, i love the way the house smells now, after cooking them.
sean's falafel with cucumber sauce
Ingredients
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Directions
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
spiced couscous salad with vegetables
2 teaspoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon garlic powder (or 1 clove minced)
1/2 teaspoon ground or grated ginger
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 small yam, peeled and cut into 1/2 inch chunks
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/2 cup chopped mushrooms
1/3 cup raisins
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous
This is a great side dish with an Eastern flavor. Because the pasta is cooked in the vegetable broth, it's also a good way to enjoy cooked vegetables while still getting the nutrients that steaming removes.
With the addition of chopped peanuts or walnuts, and the substitution of water if chicken broth is objectionable, this can be a complete and healthy vegetarian meal.
Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots and yam - cover and let steam for 5-6 minutes. Add celery, zucchini, mushrooms and raisins and steam for 3-5 more minutes.
When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil.
Add the couscous and cover with tin foil for 5 minutes. Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish.
the falafel is from allrecipes.com (i broiled them instead of frying them) and the couscous from cooks.com (adding more of each spice than called for is better). i was surprised i was able to make something taste so authentic--although i'm not sure i shaped them right. anyway, i love the way the house smells now, after cooking them.
sean's falafel with cucumber sauce
Ingredients
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Directions
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
spiced couscous salad with vegetables
2 teaspoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon garlic powder (or 1 clove minced)
1/2 teaspoon ground or grated ginger
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 small yam, peeled and cut into 1/2 inch chunks
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/2 cup chopped mushrooms
1/3 cup raisins
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous
This is a great side dish with an Eastern flavor. Because the pasta is cooked in the vegetable broth, it's also a good way to enjoy cooked vegetables while still getting the nutrients that steaming removes.
With the addition of chopped peanuts or walnuts, and the substitution of water if chicken broth is objectionable, this can be a complete and healthy vegetarian meal.
Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots and yam - cover and let steam for 5-6 minutes. Add celery, zucchini, mushrooms and raisins and steam for 3-5 more minutes.
When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil.
Add the couscous and cover with tin foil for 5 minutes. Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish.
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