Crispy dukka flatbreads with herbed Hummus (houmous) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Crispy dukka flatbreads with herbed Hummus (houmous) recipe . Enjoy tasty Middle Eastern food and learn how to make tasty dish of Crispy dukka flatbreads with herbed Hummus (houmous).

Seasoned with luxurious Dukka made with sesame seeds, this delicious flatbread's great for dipping in creamy herby Hummus (houmous).

Ingredients

2 large flatbreads
1 tbsp olive oil
3 tbsp chopped fresh mint, plus a couple of leaves to garnish the dip
3 tbsp chopped fresh parsley
Juice of 1 lemon
300g tub houmous

For the dukka

25g coriander seeds, toasted
25g cumin seeds, toasted
100g sesame seeds, toasted
100g almonds, toasted

Method

1. Preheat the oven to 180 °C/fan160 °C/ gas 4. Make the dukka. Put the seeds and nuts into a food processor and blitz for 3-4 minutes, until the natural oils have been released and the mixture looks like a rough paste.

2. Lightly brush the flatbreads with the olive oil, then spread with some dukka. Cut each bread into 10 wedges and place on baking trays. Bake for 10 minutes, until golden and crisp.

3. Meanwhile, mix the herbs, lemon juice and houmous. Season to taste, garnish with mint and serve with the dukka flatbreads.

Nutritional info

Per serving: 88kcals, 5.6g fat (0.4g saturated), 3.2g protein, 7.2g carbs, 0.7g sugar, 0.4g salt
Chef's tip

This makes more dukka an Egyptian spice mix than you willl need, but it will keep in a sterilised jar for up to three months. 

Delicious Magazine


Hummus, cheese & tabouli pockets recipe - Hummus Casserole - Roasted Garlic Hummus

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Dill hummus (houmous) with green vegetable salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Dill hummus (Houmous) with green vegetable salad recipe . Enjoy tasty Middle Eastern food and learn how to make healthy and tasty dish of Dill hummus (Houmous) with green vegetable salad.

Tahini (ground sesame seeds) is rich in B vitamins, which helps bodies convert food into energy. It’s also a good source of calcium and essential fats, which makes it a great storecupboard ingredient.

Ingredients

300g runner beans, trimmed and sliced lengthways
125g asparagus tips
400g can chickpeas, drained and rinsed
1 garlic clove, chopped
2 tbsp tahini paste
3 tbsp olive oil
Juice of 1 lemon
1 tbsp fresh dill, chopped
60g watercress
½ cucumber, cut into batons
30g walnuts, chopped

Method

1. Lightly steam or blanch the runner beans and asparagus tips for 2-3 minutes, then refresh under cold water, drain and set aside to cool.

2. To make the houmous, put the rinsed chickpeas and garlic in a food processor and whizz until they are broken down. Add the tahini, 2 tbsp olive oil, half the lemon juice and 1 tbsp water, then whizz again until the houmous starts to look creamy. Add a little more water if required. Stir in the chopped dill and season with freshly ground black pepper.

3. Toss the runner beans, asparagus, watercress and cucumber with some seasoning and the remaining olive oil and lemon juice, then divide among four plates. Top with a dollop of houmous and serve sprinkled with chopped walnuts.

Nutritional info

Per serving: 300kcals, 18.7g fat (2.5g saturated), 5.5g protein, 17.3g carbs, 4.3g sugar, trace salt 


Delicious Magazine

Classic Lebanese Hummus Dip Recipe - Warm felafel salad with hummus and tomato recipeFatteh Recipe -

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Fatteh - Fatteh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fatteh Recipe. Enjoy tasty Middle Eastern food and learn how to make tasty dish of fatteh.

Louise McCrimmon is head chef at the Harvey Nichols' Second Floor Restaurant and Bar in Bristol. Her sublime layered Lebanese platter is a fantastic way to share food.

Ingredients

1 tsp paprika
2 garlic cloves, finely chopped
1 tbsp chopped fresh coriander,
plus extra to garnish
50g butter, softened
1 whole lamb shoulder, weighing about 1.75kg
50g toasted pine nuts, to serve

For the tomato sauce

2 garlic cloves, finely sliced
1 onion, finely sliced
6 tbsp olive oil
400g can chopped tomatoes
1 cinnamon stick

For the yogurt dressing

250g Greek yogurt
1 garlic clove, crushed

For the pitta toasts

6 white pitta breads, halved lengthways into 2 ovals and cut into triangles
25g butter, melted

For the pilau rice

25g butter
1 onion, finely chopped
250g basmati rice
400g can chickpeas, drained and rinsed
1 cinnamon stick
600ml good vegetable stock
50g raisins

Method

1. Preheat the oven to 140°C/fan120°C/gas 1. Mix the paprika, garlic and coriander with the butter. Place the lamb in roasting tin, then smear with the butter, before covering with foil and placing in the oven to slowly cook for 3 hours until the meat falls away from the bone.

2. Meanwhile, make the tomato sauce. Gently fry the garlic and onion in 3 tbsp olive oil for 5 minutes. Add the tomatoes and cinnamon stick, season and simmer for a further 15 minutes until the sauce thickens. Remove the cinnamon and stir in the remaining olive oil and keep warm.

3. Mix the yogurt and garlic together and set aside until needed.

4. When the lamb is cooked, remove from the oven and rest for 15 minutes before shredding the meat off the bone. Set aside.

5. Turn the oven temperature up to 180°C/fan160°C/gas 4. Brush the pitta triangles lightly with the melted butter and place in the oven on baking sheets for 10 minutes until golden and crispy.

6. For the pilau rice, melt the butter in a large pan and cook the onion for 5 minutes before adding the rice. Stir the rice into the butter, before adding the chickpeas, cinnamon stick, stock and raisins. Bring to a simmer, then cover for 10 minutes until all of the stock has been absorbed. Once cooked, remove from the heat and discard the cinnamon stick.

7. Arrange the toasted pitta breads on a large platter, with some of the triangles pointing out towards to the edges. Spoon the rice on top, then scatter over the lamb. Spoon over the tomato sauce and yogurt dressing, before scattering with the toasted pine nuts and the extra coriander to garnish.

Delicious magazine

Lamb fatteh - Fattet Hummus - Fatteh

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Skewered beef with oyster sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Skewered beef with oyster sauce Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Skewered beef with oyster sauce.

A simple yet impressive nibble that gives a contemporary edge to party food

Easy
Makes 12
Prep 10 mins
Cook 15 mins plus 1 hr marinating

Ingredients
150ml oyster sauce
50ml chicken stock
2 long red chillies , sliced (seeds in if you want, or out if not)
2 spring onions , sliced

FOR THE SKEWERS
12 bamboo skewers
400g rump steaks , cut into 4cm strips
50ml light soy sauce
1 tsp sesame oil
groundnut or vegetable oil , for griddling
lime wedges, to serve

Method
1. Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.

2. Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they're easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.

3. Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.

Nutrition per serving
68 kcalories, protein 7g, carbohydrate 0g, fat 4 g, saturated fat 1g, fibre 0g, sugar 2g, salt 1.38 g

Recipe from Good Food magazine, December 2008.

BBQ Beef Shish Kebab Recipe - Herb and garlic beef with crisp potatoes - Beef Shawarma

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Chicken masala skewers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken masala skewers Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Chicken masala skewers.  

These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Easy
Serves 4
Prep 15 mins
Cook 12 mins Plus marinating if you have time
Low-fat, Super healthy

Ingredients
150ml 0% fat Greek yogurt
2 tbsp masala paste
handful of coriander leaves, chopped, plus extra leaves to serve
juice 1 lime , pinch of zest, plus wedges to serve
4 skinless, boneless chicken breasts , each cut into 6 chunks
wholemeal chapatis , to serve

FOR THE SALAD
250g pack cherry tomatoes , hulled or quartered
1 red onion , finely chopped
1 cucumber , cut into chunks

Method
1. In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.

2. Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.

3. Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

Try

Up the veg count
Add chunks of courgette, cubes of pepper or onion wedges to the skewers.

Nutrition per serving
227 kcalories, protein 39g, carbohydrate 8g, fat 4 g, saturated fat 1g, fibre 2g, sugar 6g, salt 0.77 g

Recipe from Good Food magazine, July 2010. 


Baked chicken & lamb skewers - Twice-spiced coriander chicken skewers recipe - Traditional Chicken Shish Kebabs

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Harissa lamb & pepper kebabs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Harissa lamb & pepper kebabs Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Harissa lamb & pepper kebabs. 
 
Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

Easy
Serves 4
Prep 15 mins
Cook 8 - 10 mins
Low-fat

Ingredients
2 tbsp harissa paste
400g lamb steak, trimmed of any fat and chopped into chunks
2 red peppers , chopped into large chunks
2 red onions , each cut into 8 wedges through the root so the wedges don't fall apart
250g couscous , flavoured or plain
PLUS 1 tbsp olive oil

Method
1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.

2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.

3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

Nutrition per serving
351 kcalories, protein 25g, carbohydrate 41g, fat 11 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.26 g

Recipe from Good Food magazine, May 2010. 

Doner kebab - Beyti Kebab - BBQ Beef Shish Kebab Recipe

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Moroccan spiced mince with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan spiced mince with couscous Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Moroccan spiced mince with couscous. 

Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe.

Easy
Serves 4
Ready in 35-40 minutes, plus draining time
Vegetarian, Super healthy

Ingredients
2 tbsp sunflower oil
2 medium onions , roughly chopped
350g pack Quorn mince
1 tbsp ground cumin
1 tsp ground cinnamon
2 tsp ground turmeric
100g ready-to-eat dried apricots , quartered
600ml vegetable stock

FOR THE COUSCOUS
280g couscous
grated zest of 2 lemons
4 tbsp chopped fresh mint
50g unsalted cashews , toasted under the grill

Method
1. Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.

2. Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.

3. Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.
 
Nutrition Per serving
497 kcalories, protein 24g, carbohydrate 67g, fat 16 g, saturated fat 2g, fibre 9g, salt 1.21 g

Recipe from Good Food magazine, March 2003. 


Moroccan Couscous - Moroccan Couscous with Lamb - Moroccan Couscous with Chicken and Prunes Recipe

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Moroccan lamb Recipe - How to make Moroccan lamb

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious and easy Moroccan lamb.

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Easy
Serves 4
Preparation time 5 mins
Cook time 40 mins

Ingredients
500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g cans chopped tomato with olive oil and garlic
1 tbsp finely chopped parsley , plus extra to serve

Method
1. Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.

2. Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Try

Fruity chicken with coriander
Cut 4 chicken breasts into bite-size pieces and coat in the spice mix, as above. Use 1 tsp olive oil to brown the chicken in a large pan, then add the tomatoes, as before, 85g chopped dried prunes and a good handful of coriander leaves. Bring to the boil, simmer for 20 mins until the chicken is cooked, then scatter with extra coriander to serve.

Spice it up
Why not spice up your dish with a good pinch of dried chilli flakes - simply add them when you add the tomatoes.

Nutrition Per serving
350 kcalories, protein 27g, carbohydrate 13g, fat 22 g, saturated fat 9g, fibre 2g, sugar 9g, salt 1.47 g

Recipe from Good Food magazine, March 2008. 

Moroccan lamb with apricots, almonds & mint recipe - Easy Moroccan Lamb Dinner Recipe -

Moroccan Couscous with Lamb

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Moroccan lamb with apricots, almonds & mint recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with apricots, almonds & mint Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Moroccan lamb with apricots, almonds & mint.  Great mixture of flavours, excellent, easy, and tasty.

This hearty and healthy stew is perfect to share with your friends and family.

Moderately easy
Serves 4
Preparation time 2 hrs

Ingredients
2 tbsp olive oil
550g lean lamb , cubed
1 onion , chopped
2 garlic cloves , crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous , to serve

Method

1. Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.

2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.

3. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.


Nutrition Per Serving
441 kcalories, protein 34g, carbohydrate 23g, fat 24 g, saturated fat 6g, fibre 0g, salt 0 g

Recipe from Good Food magazine, May 2002.

 Easy Moroccan Lamb Dinner Recipe - Moroccan Lamb Tagine - Moroccan mince and rice


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Lamb kofta with quke salad & saffron yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with quke salad & saffron yoghurt Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Lamb kofta with quke salad & saffron yoghurt.

Sweet and crunchy, qukes (mini cucumbers) are a great size for munching on their own, or serving with creamy yoghurt and spiced lamb skewers.

Preparation Time 45 minutes
Cooking Time 20 minutes

Ingredients (serves 4)
1 piece Lebanese bread
Pinch of saffron threads
2 tbs hot water
130g (1/2 cup) low-fat Greek-style natural yoghurt
Olive oil, to grease
1 x 250g punnet qukes (baby Lebanese cucumbers), thinly sliced diagonally
3 radishes, trimmed, thinly sliced
1 cup fresh mint leaves
1 tbs extra virgin olive oil

Kofta
1 brown onion, coarsely chopped
1 garlic clove, finely chopped
1/2 cup fresh mint leaves
500g lamb mince
1 tsp ground cumin
1/2 tsp allspice

Method
1. To make the kofta, place the onion, garlic and mint in the bowl of a food processor and process until finely chopped. Add the mince, cumin and allspice, and process until the mixture comes together.

2. Divide the mince mixture into 12 equal portions and shape each portion into an 8cm-long log. Insert a skewer through the centre of each kofta. Place on a baking tray. Cover with plastic wrap and place in the fridge.

3. Preheat oven to 180°C. Place the bread on a baking tray. Bake in oven for 8 minutes or until crisp. Set aside to cool completely. Break into small pieces.

4. Meanwhile, combine the saffron and water in a small bowl. Set aside for 5 minutes to infuse. Stir in the yoghurt.

5. Preheat a barbecue grill or chargrill on medium-high. Brush with oil to lightly grease. Cook the kofta for 4 minutes each side or until cooked through.

6. Combine the bread, quke, radish and mint in a bowl. Drizzle over the extra virgin olive oil. Season with salt and pepper. Gently toss until just combined. Divide the salad and kofta among serving plates. Serve with the saffron yoghurt.

Notes
You'll need to soak twelve 20cm bamboo skewers in cold water for 20 minutes for this recipe.

Serve kids the kofta with tomato sauce rather than saffron yoghurt.

Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap - Lamb kofta with Lebanese bread and hummus recipe - Easy Lamb kofta Recipe

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Baba Ganoush and Pita Crisps Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baba Ganoush and Pita Crisps Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Baba Ganoush and Pita Crisps. 
 
Cook Time: 20 min
Level: Easy
Yield: 2 cups

Ingredients

1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
1 lemon
1/4 cup, a generous handful, flat-leaf parsley
3 tablespoons tahini paste
1/4 cup pine nuts, lightly toasted
2 bags pita crisps, any flavor (recommended: Stacy's)

Directions

Turn broiler on high.

Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season the eggplant with salt and pepper. Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes.

Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic and the juice of 1 lemon to processor. Add parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve.

Baba ganoush on pita - Baba Ghanoush - Muttabel with Za'atar-Spiced Pita Bread Recipe


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Muttabel with Za'atar-Spiced Pita Bread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Muttabel with Za'atar-Spiced Pita Bread Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Muttabel with Za'atar-Spiced Pita Bread.  

Cook Time: 50 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

2 Italian eggplants (1 1/2 to 2 pounds total), halved and scored
1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
1/4 cup chopped parsley leaves
2 tablespoons tahini paste
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 cup small dice red bell pepper

Pita Crisps:

8 large pita rounds, cut into strips or small wedges
2 tablespoons za'atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

Directions

Preheat oven to 350 degrees F.

Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.

When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.

While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.

Source FoodNetwork

Roasted Eggplant Spread Recipe - Baba Ghanoush - Baba ganoush on pita

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Couscous 'N' Garlic Shrimp Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous 'N' Garlic Shrimp Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Couscous 'N' Garlic Shrimp.  

Couscous, a tender grain similar to rice, is a great side for any meaty main dish. In this recipe, it's flavored by tasty sauteed shrimp, garlic, spinach, and a touch of zesty lemon juice to create a blend of flavors you and your family will love. Top serving bowls off with olives, parsley, and shredded Parmesan cheese.

Ingredients

24 fresh or frozen large shrimp (about 1 lb.)
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. Old Bay seasoning or celery salt
1 5.6-oz. pkg. toasted pine nut-flavored couscous mix
1-1/4 cups chicken broth
1 8-oz. jar oil-packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 6-oz. pkg. fresh baby spinach
12 pitted olives, halved
1 Tbsp. snipped fresh parsley (optional)
Shredded Parmesan cheese

Directions

1. Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp; pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay seasoning. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.

2. Prepare couscous according to package directions using the 1-1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turn opaque. Pour half of the butter mixture over shrimp. To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley (if desired), and Parmesan. Makes 4 to 6 servings

recipe source BHG.com

Couscous Varieties - Whole Wheat Couscous Salad - Couscous with seven vegetables

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Herbed Garden Couscous Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Herbed Garden Couscous Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Herbed Garden Couscous. 

A garden of fresh vegetables and herbs are featured in this tasty couscous recipe that could be served as a side dish for a dinnertime meal or on its own as a light lunch. Tomatoes, cucumbers, sweet peppers, chives, mint, and oregano are some of the good things included in this dish. Top the couscous with crumbled feta cheese and coarsely chopped walnuts for extra flavor and texture.

Ingredients

1 cup whole wheat or plain couscous
2 cups cherry tomatoes, halved
1 medium cucumber, coarsely chopped
1 medium green sweet pepper, coarsely chopped
1/2 cup snipped fresh chives
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh mint
1/4 cup snipped fresh oregano
1/3 cup balsamic vinegar
1/3 cup olive oil
2 tsp. sugar
1/2 cup crumbled feta cheese
1/2 cup coarsely chopped walnuts, toasted

Directions

1. Cook couscous according to package directions. Fluff with a fork.

2. Meanwhile, in large bowl combine tomatoes, cucumber, sweet pepper, chives, parsley, mint, and oregano. Fold in couscous.

3. In a small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours. To serve, top with feta cheese and walnuts. Makes 12 side-dish servings.

recipe source BHG.com

Curried Couscous Salad with Dried Sweet Cranberries - Mediterranean Couscous Salad - Where to buy Couscous

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Chicken with Orange Couscous Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Chicken with Orange Couscous Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Chicken with Orange Couscous.

If you have not tried couscous, here is your chance! A staple of northern Africa, couscous is a wonderful, versatile pasta that goes well when paired with vegetables or meats, but can also be eaten alone with butter. This slow cooker recipe makes a juicy, tasty chicken which is served with a flavorful orange, plum, and anise sauce.


Ingredients

    3/4 cup plum sauce
    1/3 cup orange juice
    1/4 cup orange marmalade
    2 tablespoons quick-cooking tapioca
    1/4 teaspoon anise seeds, crushed
    2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs
    2-1/4 cups water
    1 tablespoon orange marmalade
    1 10-ounce package quick-cooking couscous
    1/4 teaspoon salt
    Orange peel strips and orange slices (optional)

Directions

1. For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.

2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.

3. In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.

recipe source BHG.com

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Red Hot Pita Chips Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Red Hot Pita Chips Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Red Hot Pita Chips.

Pita bread is brushed with a heated mixture of mustard, garlic, cumin, salt, chili powder, paprika, and olive oil, then baked to a golden brown, resulting in a crisp, intensely hot chip. Serve these chips with purchased hummus or salsa for a quick appetizer or snack.

Ingredients

1 egg white, slightly beaten
2 tablespoons olive oil
2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
Dash ground red pepper
3 white pita bread rounds, split in half horizontally

Directions

Preheat oven to 350 degree F. In a small bowl whisk together the egg white, oil, mustard, garlic, cumin, salt, chili powder, paprika, and ground red pepper. Brush cut surfaces of pitas with oil mixture. Cut each into 8 wedges. Place wedges, brushed side up on baking sheet. Bake for 13 to 15 minutes or until crisp. Cool on baking sheet on a wire rack. Store, tightly covered, at room temperature up to 3 days. Makes 6 servings (48 wedges).

recipe source BHG.com

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Middle Eastern Chickpea Platter Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Middle Eastern Chickpea Platter Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious 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.

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

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