Couscous Salad with Tomatoes and Mint Recipe

Couscous Salad with Tomatoes and Mint

Recipe courtesy of Food Network Kitchen
SHOW: How to Boil Water
EPISODE: Healthy Homemade Pasta Salads

Total Time: 20 min
Inactive: 5 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy

Ingredients

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Directions

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.

Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.

Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

Copyright 2003 Television Food Network, G.P. All rights reserved

Recipe courtesy of Food Network Kitchens

Tuna Fattoush Salad Recipe

Tuna Fattoush Salad

Try this tasty adaptation of the traditional Middle Eastern Fattoush. Eat this salad soon after making to ensure its crunchiness!

Preparation Time: 15 minutes Approximately
Cooking Time: 3 minutes Approximately
Serves: 4 persons

All you need

4 pita breads
11/2 tbsps. extra virgin olive oil
1 lemon (juice)
5 spring onions, sliced
340g riped tomatoes, chopped
1/2 cucumber, diced
1 can al alali White Meat Tuna in Water (170 g), drained and flaked
2 tbsps coarsely chopped fresh flat-leaf parsley
1 tbsp coarsely chopped fresh coriander
1 tbsp coarsely chopped fresh mint
Salt to taste
al alali Ground Black Pepper to taste

Directions

• Preheat the grill on high temperature
• Warm the pita breads for a few seconds, carefully open them
• Continue to toast the pita for 2–3 minutes on both sides until lightly browned and crisp
• Break the toasted bread pita into small pieces and set aside
• Mix olive oil and lemon juice in a large bowl, add salt and al alali Ground Black Pepper to taste
• Mix spring onions, tomatoes, cucumber and al alali White Meat Tuna in water in a bowl
• Add the olive oil mixture to the bowl
• Add parsley, coriander, mint and torn pita pieces to the serving bowl and mix
• Serve and enjoy!

Source: alalali

Lebanese Lentil Salad Recipe

Total Time 1hr 10mins
Prep 40 mins
Cook 30 mins

The lemon and mint are the secret to giving these basic lentils their middle eastern flavor.

Ingredients

Servings 4-6 Units US

1 cup lentils
4 cups water
3⁄4 cup red pepper, chopped
1⁄3 cup red onion, chopped
2 tablespoons fresh mint, chopped
6 tablespoons olive oil
6 tablespoons lemon juice
2 cloves garlic, minced
6 ounces feta cheese, crumbled

Directions

1. In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
2. Add pepper, onion and mint.
3. Refrigerate at least 30 minutes or until ready to serve.
4. Just before serving, add oil, lemon juice, garlic and feta.
5. toss and serve.

More from the Hummus Blog: 

Tomato and pomegranate salad
Chargrilled pumpkin and haloumi salad
Cracked wheat and parsley salad (Tabooleh)  
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Persian-spiced fish with quinoa salad recipe

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Cracked wheat and parsley salad (Tabooleh) Recipe

Photo: Cracked wheat and parsley salad (Tabooleh) - Chef Osama

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Cracked wheat and parsley salad (Tabooleh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Cracked wheat and parsley salad (Tabooleh).

Ingredients

1/2 cup fine cracked wheat
4 cups parsley,stems removed,finely chopped
1/3 cup lemon juice
1 teaspoon salt
8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 large tomato, finely diced
4 tablespoon olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste

Method

- Pick stones from bulk cracked wheat before using.
- Rinse with cold water.
- Drain and set aside.
- Rinse the parsley and pat dry before chopping.
- In a medium bowl, combine all the ingredients except the lettuce and mint.
- Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
- Add the finely chopped mint before serving.
- Toss and taste for extra seasoning.
- Serve on a bed of lettuce.

Source: Chef Osama 

More Recipes from the Hummus Blog:
 
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe 
Persian-spiced fish with quinoa salad recipe 
Chicken and chickpea tabouli salad recipe 
Middle Eastern Carrot Salad Recipe 
Middle Eastern Eggplant Salad Recipe 

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Persian Yogurt Salad Recipe

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

"Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative."

Ingredients

1 (32 ounce) container plain yogurt

2 tablespoons dried dill weed

2 cloves garlic, minced

salt and black pepper to taste

1 cucumber - peeled, seeded, and chopped

Directions

1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Source: allrecipes.com
Recipe by Violet Grillo-Derderian  

More from the Hummus Recipes Kitchen:

Pita Salad with Cucumber, Fennel, and Chicken Recipe
Couscous Salad with Chicken and Chopped Vegetables Recipe

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     

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Chicken and chickpea tabouli salad recipe

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

Bring a taste of the Middle East to your table with this deliciously nutty-tasting side dish.

To Prep 0:15
To Cook 0:10
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

90g (1/2 cup) burghul
250ml (1 cup) boiling water
2 teaspoons olive oil
3 (about 600g) single chicken breast fillets, excess fat trimmed
1 x 400g can chickpeas, rinsed, drained
1 bunch fresh mint, leaves picked, coarsely chopped
1 bunch fresh continental parsley, leaves picked, coarsely chopped
3 ripe tomatoes, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
125ml (1/2 cup) fresh lemon juice
Lebanese bread, to serve

Method

Step 1 Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.

Step 2 Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.
Step 3 Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.

Nutrition

Energy 1477kJ
Fat saturated 1.00g
Fat Total 6.00g
Carbohydrate sugars 5.00g
Carbohydrate Total
27.00g Dietary Fibre
9.00g
Protein
42.00g Cholesterol
88.00mg
Sodium
232.85mg

All nutrition values are per serve.

Australian Good Taste - December 2006 , Page 37
Recipe by Michelle Southan

Photography by Chris Chen

More from the Hummus Recipes Kitchen:

Chicken, tomato and chickpea casserole recipe 
Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe  
Persian rice recipe 
Adas Polow   
Salad-e Shirazi Recipe   

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Chicken tabouli salad Recipe

Photo: Chicken tabouli salad Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Chicken tabouli salad recipe. Enjoy the Middle Eastern cuisine and learn how to make Chicken tabouli salad. 

This traditional tabouli salad contains chicken to elevate it from side dish status to star performer.

INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

 Ingredients

1/2 cup burghul (cracked wheat)
1 cup boiling water
1 barbecued chicken, skin and bones discarded, meat shredded
100g roasted red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
3 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced

Method

Step 1
Place burghul in a heatproof bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Drain well, pressing to remove as much liquid as possible. Transfer burghul to a large bowl.

Step 2
Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burghul. Season with salt and pepper. Toss to combine. Spoon salad into bowls and serve.


Super Food Ideas - March 2007 , Page 73
Recipe by Jenny Fanshaw

Photography by Mark O'Meara  

More Recipes from the Hummus Blog:

Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice  
Spicy chicken kebabs    
Date Bake    
Creamy Semolina Pudding  
 
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Crunchy feta & tomato salad recipe

Photo: Crunchy feta & tomato salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Crunchy feta & tomato salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Crunchy feta & tomato salad. 

A salad that really indulges Greek flavours and colours - perfect food for sunny days

Easy
Serves 4
Easily doubled
Prep 10 mins
Cook 5 mins
Plus cooling

Ingredients

½ small ciabatta loaf
2 tbsp olive oil
4 tomatoes , roughly chopped
½ cucumber , roughly chopped
handful pitted black olives
100g feta cheese
handful fresh basil leaves
splash balsamic vinegar

Method

Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.

Nutrition Per Serving

201 kcalories, protein 7g, carbohydrate 15g, fat 13 g, saturated fat 4g, fibre 2g, sugar 5g, salt 1.73 g

Recipe from Good Food magazine, July 2006.  

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Ramadan Salad & Soup Recipes - Ramadan Salad & Soup for 2012

The Hummus Recipes Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes
 

Parsley Tabbouleh
Tabouli Salad
Tabouleh
lebanese Fattoush
Fattoush Salad
Chickpea Fattoush
FATTOUSH
Green couscous with broad beans, dill and pistachios
Pomegranate tabouli
Pomegranate Molasses Salad
Pasta Salad with Mediterranean Vegetables
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Middle Eastern chickpea & vegetable salad
Pasta salad with tahini dressing
Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Shepherd's Salad
Aubergine or Eggplant Salad
Pomegranate, feta, cucumber and mint salad 
Lebanese Fattoush Salad with Grilled Chicken
Tahini & yogurt potato salad
Lebanese Fattoush Salad
Lebanese Bread Salad
Toasted Pita and Bean Salad
Lentil Tabbouleh
Cucumber Yogurt Salad
Chicken tabbouleh
Lentil & tomato salad with garlic lebanese bread
Raheb Salad
Falafel tabbouleh with lemon yogurt
Lebanese Potato Salad
Tabouli
Salata
Potato Salad
Salatit El Rahib
SALATIT EL MALFOUF - Cabbage Salad

Soup Recipes

Roast chicken soup
Lamb and Brown Rice Broth
Kofta Spring Season Soup
Light Lentil Soup with Minced Beef
Frike with Meat Balls and Vegetable Soup
Authentic Moroccan soup
Herbs and Grains Soup
Lemon, lentil and spinach soup
Cream of pumpkin and honey soup
Moroccan lamb harira
Yakhnet Batata
Moroccan chicken, carrot and chickpea soup
Middle Eastern-style lentil & spinach soup
Lebanese Lentil Soup
Moroccan Vegetable Soup (Chorba)
Moroccan Chickpea and Lentil Soup
Moroccan Harira Soup
Kofta and Vegetables Soup
Addas bi Hamod
Lentil Soup - Shourabat Adas
 
Source Lebanese Recipes

Save and share Ramadan Salad & Soup Recipes for 2012

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Green Fatoush Recipe - How to make Green Fatoush

Photo: Green Fatoush Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Green Fatoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Green Fatoush.

Total Time: 25 min
Prep 20 min
Cook 5 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup finely sliced scallions
2 long green chiles, seeded and cut into very fine rounds
1 head cos or romaine lettuce
1 lime, zested and juice
1 tablespoon extra-virgin olive oil
Kosher salt
2 pita breads
1 ripe avocado
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves

Directions

Preheat oven to 450 degrees F.

Put the scallions and chile slices into a bowl.

Discard the outer leaves of the lettuce and then tear it into pieces, adding to the bowl. Whisk the lime zest and juice and oil in a small bowl or jug and add a sprinkling of salt.

Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool.

Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)
Show: Nigella Feasts Episode: Exotic Evening 

More recipes from the hummus blog:

Curried Couscous Salad with Dried Sweet Cranberries
Moroccan carrot salad
Moroccan butternut squash couscous salad
Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous  

Save and share Green Fatoush recipe 

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Chickpea fattoush recipe - How to make Chickpea fattoush

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try chickpea fattoush Recipe. Enjoy the Middle Cuisine and learn how to make an easy salad dish of Lebanese chickpea fattoush.

Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)

2 pieces wholemeal Lebanese bread
Olive oil spray
1 tbs sumac
2 tbs fresh lemon juice
1 1/2 tbs olive oil
1 x 400g can chickpeas, rinsed, drained
2 x 250g punnets grape tomatoes, halved
2 Lebanese cucumbers, quartered lengthways, thickly sliced
2 small red capsicums, deseeded, coarsely chopped
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves

Method

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.

2. Whisk together the lemon juice and oil in a jug.

3. Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.

4. Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Notes
 
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

Source
Good Taste - December 2007, Page 63
Recipe by Anneka Manning

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Lebanese Bread Salad

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Lebanese Bread Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Bread Salad.

This salad recipe includes pita bread, cucumber, cherry tomatoes, scallions, fennel bulb, celery, fresh mint, fresh parsley, olive oil, lemon juice, and garlic.

Ingredients - Makes 4 to 6 servings

2 stale 7-inch pitas, split open
1 cucumber, quartered and thinly sliced
14 cherry tomatoes, halved
3 scallions, thinly sliced
1 small fennel bulb, cored and diced
2 stalks celery, sliced
2 tablespoons roughly chopped fresh mint
½ bunch roughly chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Store-bought hummus (optional)

Preparation

Preheat oven to 350° F. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill.

Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.

Nutritional Information

Calories: 199 (51% from fat)
Fat: 11g (sat 2g)
Protein: 4mg
Carbohydrate: 22g
Fiber: 3g
Cholesterol: 0mg
Iron: 2mg
Sodium: 283mg
Calcium: 81mg

More middle Eastern Salad Recipes

Lebanese Fattoush Salad with Grilled Chicken
Lebanese Potato Salad Recipe 
Middle Eastern Bulgur-Spinach Salad 
Tahini & yogurt potato salad

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Tahini & yogurt potato salad

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Tahini & yogurt potato salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tahini & yogurt potato salad.

Turn an old favorite into a waist-friendly Middle Eastern delight by mixing the sesame flavors of tahini with low-fat natural yogurt.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1.5kg kipfler or coliban (washed) potatoes
130g (1/2 cup) low-fat natural yogurt
2 tbs fresh lemon juice
2 tsp honey
2 tsp tahini (sesame paste)
6 green shallots, ends trimmed, thinly sliced
1/4 cup chopped fresh mint

Method

Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.

Meanwhile, combine the yogurt, lemon juice, honey and tahini in a small bowl.

Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately. 

Notes
You can prepare this recipe to the end of step 2 up to 3 hours ahead. Store in separate airtight containers in the fridge. Continue from step 3 up to 30 minutes ahead.

Source
Good Taste - December 2006, Page 110
Recipe by Chrissy Freer 

More Middle Eastern Salad Recipes

Eggplant, pistachio & tomato salad
Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese fruit salad
Lebanese Potato Salad 

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Fattoush

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Fattoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fattoush.

Kumatoes add a delicious sweetness to this colourful Lebanese-style salad.

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 6)

4 pieces wholemeal Lebanese bread
Olive oil spray
2 tsp sumac
4 kumatoes, thinly sliced
3 Lebanese cucumbers, peeled, halved lengthways, thinly sliced diagonally
1 large red capsicum, deseeded, coarsely chopped
1 cup fresh continental parsley leaves
2/3 cup torn fresh mint leaves
Sumac, extra, to serve

Dressing
2 tbs olive oil
2 tbs fresh lemon juice
1 garlic clove, crushed

Method

1. Preheat oven to 200°C. Place the bread, in a single layer, on 2 large baking trays. Spray with olive oil spray and sprinkle with the sumac. Bake in oven for 8 minutes or until golden and crisp. Set aside to cool slightly. Break into large pieces.

2. To make the dressing, whisk together the oil, lemon juice and garlic in a small bowl.

3. Combine the kumato, cucumber, capsicum, parsley, mint and bread in a large bowl. Season with salt and pepper. Add the dressing and gently toss until just combined. Sprinkle with extra sumac and serve immediately.

Source
Good Taste - March 2007, Page 120
Recipe by Gemma Purcell

Lebanese Fattoush Salad with Grilled Chicken Recipe - Moroccan lamb steaks with fattoush recipe - Lamb cutlets with fattoush

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Lentil & tomato salad with garlic lebanese bread recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Lentil & tomato salad with garlic Lebanese bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lentil & tomato salad with garlic Lebanese bread.

Cooking Time 20 minutes

Ingredients (serves 6)

1 tbs olive oil
1 garlic clove, chopped
4 (25cm diameter) Lebanese bread

Lentil & tomato salad
2 400g cans brown lentils
300g (about 3) vine-ripened tomatoes, diced
1 cup roughly chopped fresh continental parsley
1 red onion, quartered, thinly sliced

Dressing
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
3 garlic cloves, chopped
1 tsp grated lemon rind
1/2 tsp ground cumin
Salt & freshly ground black pepper

Method

1. Preheat oven to 200°C. Combine the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and use a small pastry brush to brush all over with the oil mixture.

2. Place the bread wedges on 2 baking trays and bake in a preheated oven for 7 minutes or until crisp and golden.

3. Meanwhile, to make the lentil and tomato salad, place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl. Add the tomatoes, parsley and onion to the lentils. Toss to combine.

4. To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.

5. Pour the dressing over the lentil salad and toss to combine. Serve with wedges of garlic bread.

Source
Good Taste - March 2002, Page 55
Recipe by Michelle Noerianto

Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe - Kushari Recipe - Lemony rice & peas recipe

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Lebanese Potato Salad Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Lebanese Potato Salad Recipe. Enjoy Tasty Middle Eastern Food and learn how to make Lebanese Potato Salad. Wonderful Middle Eastern Christmas Salad dish.

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.
 

Ingredients

2 pounds russet potatoes (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint

Directions

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3. Just before serving, add scallions and mint to the salad and toss gently.

Recipe Nutrition
Per serving: 143 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

recipe source
eatingwell

Lebanese Fattoush Salad with Grilled Chicken - Middle Eastern Bulgur-Spinach Salad - Tomato, baby spinach and chickpea salad

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Middle Eastern Chickpea Platter

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Chickpea Platter recipe. Enjoy Tasty Middle Eastern dishes and learn how to Middle Eastern Chickpea Platter. 

This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

servings: 4
Ingredients

1 tablespoon extra-virgin olive oil
1 small eggplant (about 12 ounces), cubed
2 cloves garlic, minced
1/4 teaspoon salt, divided
2 tablespoons tahini (see Note)
3 tablespoons lemon juice
1 tablespoon water
1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)
3 tablespoons chopped fresh parsley, plus more for garnish
2 medium tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup crumbled feta
1/4 cup halved pitted briny black olives, such as Kalamata (optional)
4 whole-wheat pita breads, warmed and cut in half or into wedges

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.

2. Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.

3. Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.

4. Note: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Recipe Nutrition
Per serving: 313 calories; 11 g fat (3 g saturated fat, 5 g mono unsaturated fat); 8 mg cholesterol; 46 g carbohydrates; 11 g protein; 10 g fiber; 648 mg sodium; 622 mg potassium Nutrition Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)

recipe source
eatingwell

Chickpea & olive dip - Tomato, baby spinach and chickpea salad - Middle Eastern Chickpea & Rice Stew

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Middle Eastern Salad Plate Recipe

The Hummus Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Salad Plate Recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Middle Eastern Salad Plate.

The flavors of sunny Greece make this a lovely salad to serve as a first course at summer dinner parties, or as a light lunch. A garden-fresh mix of ripe tomatoes and cucumbers is enlivened with parsley and a simple vinaigrette. Alongside is a creamy traditional hummus dip, made with chickpeas, tahini, garlic and lemon. Toasted pita bread finishes the dish. Spread the pita bread with some hummus, and pile on the salad, for a deliciously fresh sandwich, if you like.

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper

Directions

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

5. Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

recipe source BHG.com

Hummus Salad Plate Recipe - Oregano & paprika lamb kebabs with Greek salad Recipe - Middle Eastern Eggplant Salad Recipe

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Fattoush Recipe - How to Make Fattoush

You are invited to try the best Lebanese Fattoush recipe. Learn how to make Fattoush. It's made from toasted or fried pieces of pita bread and other vegetables.

Ingredients (serves 6)
2 cups olive oil
2 pieces Lebanese bread, each cut into 4 pieces
500g cherry tomatoes, halved
2 Lebanese cucumbers, halved lengthways, deseeded, chopped
1 red capsicum, chopped
3 small radish, trimmed, thinly sliced
4 green onions, chopped
1 cup flat-leaf parsley leaves, coarsely chopped
1/2 cup mint leaves, coarsely chopped
1 tablespoon sumac (see note)

Dressing
1/4 cup olive oil
1/2 cup lemon juice
2 teaspoons sumac

Method
Make dressing: Combine all ingredients in a screw-top jar. Secure lid. Shake until well combined.

Heat oil in a saucepan over medium heat. Cook bread, in 4 batches, turning, for 1 to 2 minutes or until crisp and golden. Transfer to a wire rack to drain. 3 Place tomatoes, cucumbers, capiscum, radish, onions, parsley and mint in a large bowl. Sprinkle with sumac. Drizzle with dressing. Toss gently to combine. Break bread into pieces. Add to salad. Toss gently and serve.

Notes & tips
Sumac is a cherry-red spice that's dried and ground and has a slightly sour, lime-like taste. You can find it in the spices aisle of your supermarket.

Source
Super Food Ideas - November 2006, Page 52
Recipe by Abi Ulgiati

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Tabbouleh Recipe - How to make Tabbouleh

Learn how to make best Lebanese tabbouleh. You are invited to try a delicious & easy tabbouleh recipe.

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

yield: Makes 4 to 6 side-dish servings

Active time: 40 minutes
Total time: 40 minutes

Ingredients
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper

Method
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

* These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

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