Saturday, April 19, 2014

Couscous Salad with Chicken and Chopped Vegetables Recipe


The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Couscous Salad with Chicken and Chopped Vegetables Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Couscous Salad with Chicken and Chopped Vegetables.

Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish.

Yield: 4 servings (serving size: 1 1/2 cups)


Ingredients

Salad:
1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

Dressing:
1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar

Preparation

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information
 

Amount per serving
Calories: 368
Calories from fat: 20%
Fat: 8g
Saturated fat: 2.1g
Monounsaturated fat: 4g
Polyunsaturated fat: 1.2g
Protein: 24.1g
Carbohydrate: 49.4g
Fiber: 4.3g
Cholesterol: 46mg
Iron: 1.8mg
Sodium: 540mg
Calcium: 148mg

Carla Fitzgerald Williams, Cooking Light
JUNE 2004
 
More from the Hummus Recipes Kitchen:

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe
Za'atar-Crusted Chicken Schnitzel Recipe  
Spicy Kofte Recipe  
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 



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Grilled Chicken on Greens with Creamy Harissa Dressing Recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Grilled Chicken on Greens with Creamy Harissa Dressing Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Grilled Chicken on Greens with Creamy Harissa Dressing.

We've breathed new life into sliced chicken on greens with harissa, a fiery Tunisian chile sauce (or paste) laced with coriander, garlic, cumin, and caraway. Prep and Cook Time: 1 hour, plus at least 3 hours of marinating time.

Notes: Chicken breasts vary a lot in size, so note the weight of the package before buying. The heat level of harissa depends on the brand, so start with a little and add more from there. You can buy it and smoked paprika at specialty food stores like Whole Foods Market.

Yield: Makes 4 dinner salads
Total: 4 Hours

Ingredients

1 pound boned, skinned chicken breast halves (about 2 halves; see Notes)
1 teaspoon finely shredded fresh lemon zest
About 1 tbsp. olive oil
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon smoked paprika (pimentón; see Notes)
1/2 teaspoon ground cumin
1/2 medium red onion, peeled, halved crosswise, and thinly sliced into half-moons
1 cup plain low-fat yogurt
About 1 tsp. harissa sauce or paste (see Notes)
1 tablespoon chopped mint, plus more for garnish
2 teaspoons freshly squeezed lemon juice
8 cups loosely packed mixed baby greens
1 cup 2-in.-long carrot matchsticks (1 medium carrot)
1/2 red bell pepper, very thinly sliced lengthwise into strips
1/4 cup quartered, pitted kalamata olives

Preparation

1. Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick. Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large, wide bowl and add marinade, rubbing all over chicken to coat. Cover and chill at least 3 hours and up to overnight. Allow chicken to come to room temperature before grilling. Meanwhile, rinse onion and dry it with paper towels.

2. Prepare a gas or charcoal grill for medium heat (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes. Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.

3. Meanwhile, whisk yogurt, harissa, 1 tbsp. mint, remaining 1/4 tsp. salt and 1/4 tsp. pepper, and the lemon juice together in a small bowl. Slice chicken on the diagonal across the grain into 1/4-in.-thick strips.

4. In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.

5. Divide salad among 4 plates and top with chicken. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.

Note: Nutritional analysis is per serving. 

Nutritional Information

Amount per serving

Calories: 274
Calories from fat: 27%
Protein: 32g
Fat: 8.1g
Saturated fat: 1.7g
Carbohydrate: 17g
Fiber: 3.9g
Sodium: 739mg
Cholesterol: 69mg

Sunset
MAY 2008 


More from the Hummus Recipes Kitchen:

Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe
Za'atar-Crusted Chicken Schnitzel Recipe
Spicy Kofte Recipe  
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe  


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Monday, April 14, 2014

Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe


The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb Tagine with Cinnamon, Saffron, and Dried Fruit recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Lamb Tagine with Cinnamon, Saffron, and Dried Fruit.

Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan-style lamb tagine. This festive dish is served over couscous to soak up the delicious gravy.

Yield: 6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)

Ingredients

1/4 cup diced seeded Anaheim chile
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
Cooking spray
1 (1 1/2-pound) boneless leg of lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato purée
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Preparation

Preheat oven to 325°.

Combine first 8 ingredients.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.

Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.

Note:

Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot.

Nutritional Information
 

Amount per serving
Calories: 420
Calories from fat: 13%
Fat: 5.9g
Saturated fat: 1.9g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.8g
Protein: 31.4g
Carbohydrate: 61g
Fiber: 8.3g
Cholesterol: 73mg
Iron: 4.9mg
Sodium: 372mg
Calcium: 91mg

Cooking Light
DECEMBER 2003   


More from the Hummus Recipes Kitchen:

Za'atar-Crusted Chicken Schnitzel Recipe
Spicy Kofte Recipe
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe  
Swiss Chard with Chickpeas and Couscous Recipe  
Crudités with White Bean Hummus Recipe  
 

Save and share Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe

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Za'atar-Crusted Chicken Schnitzel Recipe


The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Za'atar-Crusted Chicken Schnitzel recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Za'atar-Crusted Chicken Schnitzel. 

Yield: 8 servings (serving size: 1 chicken breast half and 1 lemon wedge)

Ingredients

1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup za'atar
1 tablespoon toasted sesame seeds
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 large eggs
1 large egg white
8 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
1 lemon, cut into 8 wedges (optional)

Preparation

1. Preheat oven to 400°.

2. Combine panko, za'atar, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.

4. Bake at 400° for 10 minutes or until done. Serve with lemon wedges, if desired.

Nutritional Information

Amount per serving

Calories: 286
Calories from fat: 30%
Fat: 9.5g
Saturated fat: 2g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 1.6g
Protein: 38.2g
Carbohydrate: 9.5g
Fiber: 1.5g
Cholesterol: 147mg
Iron: 2.6mg
Sodium: 434mg
Calcium: 47mg

Joan Nathan, Cooking Light
DECEMBER 2008 


More from the Hummus Recipes Kitchen:

Spicy Kofte Recipe
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe  
Swiss Chard with Chickpeas and Couscous Recipe  
Crudités with White Bean Hummus Recipe  
Spiced Beef Pockets Recipe    
 
Save and share Za'atar-Crusted Chicken Schnitzel Recipe

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Sunday, April 6, 2014

Spicy Kofte Recipe - How to make Spicy Kofte

Spicy Kofte Recipe
Photo: Karry Hosford

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Spicy Kofte recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Spicy Kofte. 

This meat on a skewer is a specialty of the Mediterranean coast of Turkey. Processing the lamb together with all the ingredients and refrigerating allows the flavors to mingle. Though traditionally cooked over an open fire, the skewers can also be cooked in a 450° oven. Serve with pita bread.

Ingredients


1 pound leg of lamb, trimmed and cut into 1-inch cubes
3/4 cup chopped fresh parsley
1/2 cup chopped onion
1/2 cup chopped fresh mint
1 teaspoon salt
2 teaspoons fresh mint
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 garlic cloves
2 (2-ounce) slices whole wheat nut bread (such as Arnold Health Nut)
Cooking spray

Preparation

  1. Place all ingredients except cooking spray in a food processor; process until smooth. Cover and refrigerate 2 hours.
  2. Prepare grill.
  3. Divide meat mixture into 6 equal portions. Roll each portion into a 6-inch rope. Insert an 8-inch skewer through center of each rope.
  4. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done.

Nutritional Information

Amount per serving

Calories: 180
Calories from fat: 28%
Fat: 5.6g
Saturated fat: 1.8g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.7g
Protein: 18.6g
Carbohydrate: 14.1g
Fiber: 2.6g
Cholesterol: 50mg
Iron: 3.6mg
Sodium: 565mg
Calcium: 57mg

Viviana Carballo, Cooking Light
APRIL 2002
 

More from the Hummus Recipes Kitchen:

Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe  
Crudités with White Bean Hummus Recipe  
Spiced Beef Pockets Recipe    
Ground Lamb and Hummus Pita "Pizzas" Recipe  
 
Save and share Spicy Kofte Recipe

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Tuesday, April 1, 2014

Lamb Chops with Tahini Sauce Recipe - How to Make Lamb Chops with Tahini Sauce



The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb Chops with Tahini Sauce  recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Lamb Chops with Tahini Sauce. 

Yield: 4 Servings
Cost per Serving: $1.76 

Ingredients:

TAHINI SAUCE:

1/4 cup jarred sesame tahini, well stirred
3 tablespoons fresh lemon juice
1 clove garlic, pressed or very finely chopped
1/4 teaspoon ground cumin
Salt

LAMB:
4 shoulder blade lamb chops
1 tablespoon vegetable oil

Preparation


Make tahini sauce: Whisk together tahini, 1/4 cup water, lemon juice, garlic, cumin and 1/2 tsp. salt.

Make lamb: Sprinkle chops on both sides with salt. Warm vegetable oil in large skillet over medium-high heat. Add chops and sauté until browned on both sides, about 10 to 15 minutes total for medium-rare. Drizzle chops with tahini sauce and serve.

Nutritional Information
 

Amount per serving Calories: 307
Fat: 21g
Saturated fat: 4g
Protein: 26g
Carbohydrate: 3g
Fiber: 1g
Cholesterol: 76mg
Sodium: 421mg 

All You
OCTOBER 2008
 

More from the Hummus Recipes Kitchen:

Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe
Spiced Beef Pockets Recipe    
Ground Lamb and Hummus Pita "Pizzas" Recipe    
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
 
Save and share Lamb Chops with Tahini Sauce Recipe

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Monday, March 31, 2014

Middle Eastern Carrot Salad Recipe

Middle Eastern Carrot Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Middle Eastern Carrot Salad recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Middle Eastern Carrot Salad.

Serve this colorful side salad at room temperature with roasted or grilled meats. If Israeli couscous is unavailable, use small pasta such as orzo.

Yield: 8 servings (serving size: 1/2 cup)


Ingredients

2 cups coarsely chopped carrot (about 4 medium)
1 cup uncooked Israeli couscous
2 1/4 cups water
1 (3-inch) cinnamon stick
3 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
2 1/2 tablespoons extravirgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground cumin
1 garlic clove, minced

Preparation

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 10 minutes or until carrot and couscous are tender. Drain; discard cinnamon stick. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat.

Nutritional Information

Amount per serving

Calories: 160
Calories from fat: 27%
Fat: 4.8g
Saturated fat: 0.7g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 0.5g
Protein: 4.3g
Carbohydrate: 25.6g
Fiber: 2.2g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 253mg
Calcium: 23mg

Maureen Callahan, Cooking Light
MARCH 2008

More from the Hummus Recipes Kitchen:


Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe
Spiced Beef Pockets Recipe  
Ground Lamb and Hummus Pita "Pizzas" Recipe  
Hummus-and-Rice Fritters with Mediterranean Salad Recipe    
Chicken Tagine With Olives Recipe 

Save and share Middle Eastern Carrot Salad Recipe

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