Middle Eastern Bulgur Salad Recipe

Prep Time 15 min
Total Time 45 min
Servings 4

Stuff tomatoes with a global vegetarian salad mix of bulgur, garbanzos, cucumber and feta.

Ingredients

1 cup boiling water
3/4 cup uncooked bulgur
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 small cucumber, chopped (1 cup)
8 medium green onions, thinly sliced (1/2 cup)
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
4 medium tomatoes

Directions

1. In small bowl, pour water over bulgur. Let stand 30 minutes.

2. Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.

3. Stir bulgur into bean mixture; spoon into tomatoes.

Adopted from Petty Crocker

Broccolini fattoush recipe

Serve this salad on its own or pair with barbecued beef, lamb or chicken. Adopted from taste.com.au.

0:15 Prep | 0:10 Cook | 4 Servings | Easy

Ingredients

1 large piece Lebanese bread
Olive oil spray
1 bunch Coles Brand Australian Broccolini®, cut into 5cm pieces
250g baby cucumbers, thinly sliced lengthways
1/2 bunch radishes, thinly sliced
175g pkt Vine Sweet Minicaps*, thinly sliced
4 spring onions, thinly sliced
350g mixed medley tomatoes, halved
1/2 cup mint leaves
1 tablespoon olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon ground paprika

Method

Step 1 Preheat oven to 180C. Place bread on a baking tray. Spray with oil. Bake for 10 mins or until golden and crisp. Set aside to cool. Break into pieces.

Step 2 Meanwhile, place the broccolini in a heatproof bowl. Cover with boiling water and set aside for 2 mins. Refresh under cold water. Drain.

Step 3 Combine broccolini, cucumber, radish, capsicum, spring onion, tomato, mint and bread in a bowl. Season.

Step 4 Combine oil, lemon juice, garlic and paprika in a screw-top jar. Shake until well combined. Drizzle over the salad.

Salatah El Loobyea (Lebanese Green Bean Salad) Recipe

Salatah El Loobyea (Lebanese Green Bean Salad)

By Cluich
Photo by Annacia
From Food.com

Prep Time: 10 mins
Total Time: 25 mins
Servings: 4

"This is a nice change of pace from the typical bland way of serving green beans. I like to chill before serving, but they can also be served at room temperature. (Note: Prep time doesn't include letting the onion sit in the dressing or chilling in the fridge.)"

Ingredients

1 lb green beans
2 garlic cloves, crushed
1 medium onion, thinly sliced
1 tablespoon lemon juice
2 tablespoons olive oil
salt and pepper, to taste

Directions

1. Combine all ingredients except the green beans to make a dressing. Let the onion marinate in the dressing for at least one hour (the longer, the better).
2. Snap the ends from the green beans. If they're large, break them further so they're about the size of your index finger. Cook in boiling weater until tender, then drain.
3. Mix with the dressing, being sure to coat the green beans well. Let cool and serve, or better yet, chill in the refrigerator before serving.

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

Middle Eastern Pita Panzanella Recipe

Middle Eastern Pita Panzanella

Total Time: 30 min
Cook: 30 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

8 cups pocketless pita bread cubes, stale or toasted (about 13 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup sliced Persian or hothouse cucumbers
1 cup chopped fresh parsley
1 cup diced green bell peppers
1/2 cup thinly sliced red onion
3/4 cup crumbled feta
1/4 cup chopped pitted green olives
1/4 cup lemon juice
1 teaspoon Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Directions

Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.

Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.

Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again.

From Food Network

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita Recipe

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita

Serves 4 as a main course

Main-dish salads are summer's answer to the one-bowl weeknight meal. They're super easy to put together, and in this case, the lamb salad is light but complete. It's also a great alternative for those nights when you want a juicy, meaty salad, but need a break from beef.

Ingredients

6 Tbs. fresh lemon juice
2 large cloves garlic, mashed or crushed through a garlic press
1-1/4 tsp. ground allspice
3/4 tsp. kosher salt; more as needed
3/4 tsp. freshly ground black pepper
1/2 cup plus 2 Tbs. extra-virgin olive oil
2 lb. boneless lamb leg or shoulder meat, trimmed well and cut into 1-1/2-inch cubes (to yield about 1-1/2 to 1-3/4 lb.)
1 small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6 cups)
1 large cucumber, peeled, seeded, and cut into large dice
2 tomatoes, cut into large dice
1 cup packed mint leaves (from about 21/2 to 3 oz. mint sprigs), roughly chopped
2 pita breads, 5 to 6 inches in diameter

Directions

Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 Tbs. of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.

Combine the lettuce, cucumber, tomatoes, and all but about 2 Tbs. of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 Tbs. oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.

Grill the lamb, turning the skewers every 90 seconds or so, until cooked to medium, 6 to 8 min. Remove from the grill and let the lamb rest for 5 minutes. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb with 3 Tbs. of the vinaigrette (whisk to recombine first).

Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto four plates. Top the salads with the lamb and sprinkle with the remaining mint. Serve immediately.
Serving Suggestions

Toast some extra pitas and serve with Garlic-Yogurt Sauce.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 657, Fat (kcal): 44, Fat Calories (g): 397, Saturated Fat (g): 8, Protein (g): 38, Monounsaturated Fat (g): 30, Carbohydrates (mg): 29, Polyunsaturated Fat (mg): 4, Sodium (g): 471, Cholesterol (g): 100, Fiber (g): 6,

Source: Fine Cooking
Photo: Scott Phillips

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

Persian rice salad recipe

Persian rice salad

To Prep 0:10
To Cook 0:15
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4

Ingredients

500g skinless chicken breast fillets, trimmed of any fat
750ml reduced-salt chicken stock
1 cup SunRice Basmati Rice
1/2 cup mint leaves
2 cups mixed salad leaves
10 fresh dates, pitted, roughly chopped
1 teaspoon ground cinnamon
1/4 cup (60ml) lemon juice

Method

Step 1
Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.

Step 2
Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.

Step 3
Combine the chicken, rice, mint, salad leaves and dates in a bowl.

Step 4
Combine cinnamon and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.

Nutrition

Energy 1700kJ
Fat saturated 1.00g
Fat Total 3.00g
Carbohydrate sugars 18.00g
Carbohydrate Total 59.00g
Dietary Fibre 3.00g
Protein 34.00g
Cholesterol 74.00mg
Sodium 540.66mg

delicious. - September 2005 , Page 159
Recipe by Nancy Duran

Photography by Petrina Tinslay

Pepper chicken and pearl couscous salad with Persian feta recipe

Pepper chicken and pearl couscous salad with Persian feta

This delicious Pepper chicken and pearl couscous salad with smooth feta is sure to become a regular feature on your dinner menu. Proudly brought to you by Lemnos and the Taste team.

To Prep 0:15
To Cook 0:20
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 4

Ingredients

250g trussed cherry tomatoes
4 (about 150g each) chicken breast fillets
1/2 teaspoon coarsely ground black pepper
1 teaspoon sumac
1 tablespoon olive oil
1 1/2 cups (300g) pearl couscous
100g baby rocket leaves
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
250g Lemnos Smooth Feta, crumbled, reserving 2 tbs of oil
1 tablespoon cider vinegar
1/4 cup (35g) toasted slivered almonds

Method

Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the tray and drizzle with half the oil. Season with salt and pepper. Roast for 10 minutes or until tomato begin to wilt. Remove from heat.

Step 2
Heat a chargrill pan on high. Combine the chicken, pepper, sumac and remaining oil in a large bowl. Season with salt. Cook on grill, turning, for 10 minutes or until just cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice.

Step 3
Cook the couscous in a saucepan of boiling water for 8 minutes or until tender. Rinse under cold running water. Drain well.

Step 4
Combine the couscous, tomatoes, rocket, parsley, mint, feta in a large bowl. Whisk the reserved oil and vinegar in small bowl. Drizzle over couscous mixture. Divide among serving plates. Top with chicken and sprinkle with almonds to serve.

Taste.com.au - September 2014
Recipe by Sarah Hobbs

Photography by Craig Wall

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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Tomato and pomegranate salad recipe

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

I rarely rave about my own recipes but this is one I can just go on and on about. The definition of freshness with its sweet and sour late-summer flavours, it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I travelled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realised how the two types of sweetness – the sharp, almost bitter sweetness of pomegranate and the savoury, sunny sweetness of tomato – can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavour. You can easily use fewer, just as long as they are ripe and sweet.

Serves 4
Preparation 15min
Skill level Easy

By
Yotam Ottolenghi 

Ingredients

200 g red cherry tomatoes, cut into 0.5 cm dice
200 g yellow cherry tomatoes, cut into 0.5 cm dice
200 g tiger (or plum) tomatoes, cut into 0.5 cm dice
500 g medium vine tomatoes, cut into 0.5 cm dice
1 red pepper, cut into 0.5 cm dice (120 g)
1 small red onion, finely diced (120 g)
2 garlic cloves, crushed
½ tsp ground allspice
2 tsp white wine vinegar
25 ml pomegranate molasses
60 ml olive oil, plus a little extra to finish
seeds of 1 large pomegranate (170 g)
¾ tbsp small oregano leaves
salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

Mix together the tomatoes, red pepper (capsicum) and onion in a large bowl and set aside.

In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and ⅓ teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.

Arrange the tomatoes and their juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano. Finish with a drizzle of olive oil and serve.

Recipe from Plenty More by Yotam Ottolenghi (Ebury Press, $49.99, hbk). Photography by Jonathan Lovekin. 

More Recipes from the Hummus Blog:

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
Chicken and chickpea tabouli salad recipe

Save and share Tomato and pomegranate salad recipe

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Chargrilled pumpkin and haloumi salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chargrilled pumpkin and haloumi salad Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chargrilled pumpkin and haloumi salad.

Solve a dinner dilemma with this easy Chargrilled pumpkin and haloumi salad recipe.

To Prep 0:15 | To Cook 0:10 | INGREDIENTS 9 | DIFFICULTY EASY | SERVINGS 4

Ingredients

Olive oil cooking spray
500g jarrahdale pumpkin, peeled, thinly sliced
1/2 x 250g packet haloumi cheese, sliced
150g baby spinach
1/2 cup walnuts
2 tablespoons sunflower seeds
1/4 cup torn fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar
1 tablespoon olive oil

Method
 
Step 1
Spray a chargrill with oil. Heat over medium heat. Cook pumpkin for 3 to 4 minutes each side or until tender. Transfer to a bowl. Cook haloumi for 1 minute each side or until golden.

Step 2
Add haloumi, spinach, walnuts, sunflower seeds and parsley to pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.

Notes

Serve with grilled chicken or beef kebabs.

Nutrition

Energy 1236kJ
Fat saturated 5.00g
Fat Total 22.00g
Carbohydrate sugars 9.00g
Carbohydrate Total 10.00g
Dietary Fibre 5.00g
Protein 12.00g
Cholesterol 17.00mg
Sodium 919.43mg

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 34
Recipe by Kim Coverdale

Photography by Steve Brown  

More Recipes from the Hummus Blog:

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
Chicken and chickpea tabouli salad recipe
Middle Eastern Carrot Salad Recipe 
   
Save and share Chargrilled pumpkin and haloumi 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 

Save and share Cracked wheat and parsley salad (Tabooleh) 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     

Save and share Persian Yogurt Salad Recipe

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Pita Salad with Cucumber, Fennel, and Chicken Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Pita Salad with Cucumber, Fennel, and Chicken Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Pita Salad with Cucumber, Fennel, and Chicken.
 
Yield: 4 servings (serving size: 1 1/2 cups)
 
Ingredients

2 (6-inch) pitas
2 cups thinly sliced fennel bulb 
1 cup shredded skinless, boneless rotisserie chicken breast 
1/2 cup chopped fresh flat-leaf parsley
1/4 cup vertically sliced red onion
1/2 English cucumber, halved lengthwise and thinly sliced 
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup fresh lemon juice 1 tablespoon white wine vinegar
1/2 teaspoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
 
Preparation
 
1. Preheat oven to 350°.
 
2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
 
3. Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.  

Lia Huber, Cooking Light
APRIL 2010

More from the Hummus Recipes Kitchen:

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    
Lamb Chops with Tahini Sauce Recipe

Save and share Pita Salad with Cucumber, Fennel, and Chicken Recipe

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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 


Save and share Couscous Salad with Chicken and Chopped Vegetables 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 

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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  

Save and share Grilled Chicken on Greens with Creamy Harissa Dressing Recipe

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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
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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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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 
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Salad-e Shirazi Recipe   

Save and share Chicken and chickpea tabouli salad recipe

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Persian-spiced fish with quinoa salad recipe

Photo: Persian-spiced fish with quinoa salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Persian-spiced fish with quinoa salad recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Persian-spiced fish with quinoa salad.

Try a taste of the middle-east with this fragrant fish dish.

To Prep 0:15
To Cook 0:20
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

70g (1/2 cup) pistachios
270g (1 1/3 cups) white quinoa
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
60ml (1/4 cup) extra virgin olive oil
4 x 180g pieces bream fillet, pin-boned, skin on
80g (1/2 cup) currants
1 orange
1 bunch mint
1 1/2 tablespoons pomegranate molasses (see note)
Greek-style yoghurt, to serve

Method

Step 1 Preheat oven to 180C. Place pistachios on an oven tray and roast for 5 minutes or until light golden. Set aside.

Step 2 Combine quinoa and 750ml (3 cups) water in a large saucepan. Cover with a lid and bring to the boil over high heat. Reduce heat to low and cook for 10 minutes or until water is absorbed. Rinse under cold running water, drain and transfer to a large bowl.

Step 3 Meanwhile, combine spices in a large, shallow bowl. Add 2 tablespoons oil, season with salt and freshly ground black pepper, and stir to combine. Add fish fillets and turn to coat.

Step 4 Heat a large frying pan over high heat. Add fish, skin-side down first, and cook for 2 minutes each side or until just cooked. Transfer to a plate.

Step 5 Add pistachios and currants to quinoa. Zest over orange, reserving orange, then pick mint leaves and add to quinoa. Gently toss to combine.

Step 6 Juice orange into a small bowl. Add pomegranate molasses and remaining 1 tablespoon oil, then whisk to combine and season. Drizzle half the dressing over quinoa salad and toss to combine.

Step 7 Divide quinoa salad among plates. Top each with a piece of fish, then drizzle with remaining dressing and serve with Greek-style yoghurt.

Nutrition

Energy 3344kJ
Fat saturated 6.00g
Fat Total 36.00g
Carbohydrate sugars 23.00g
Carbohydrate Total 67.00g
Dietary Fibre 9.00g
Protein 47.00g
Cholesterol 128.00mg
Sodium 175.87mg

All nutrition values are per serve.

MasterChef - November 2012 , Page 55
Recipe by Sarah Hobbs

Photography by Jeremy Simons
 
More from the Hummus Recipes Kitchen:

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Persian rice recipe
Adas Polow  
Salad-e Shirazi Recipe  
Beetroot, chickpea and feta salad recipe    
Harissa fish with fattoush Recipe

Save and share Persian-spiced fish with quinoa salad recipe

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