Mediterranean

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Taboule

Ingredients

1 cup Bulgar
1 cup Water
1/3 cup Olive oil
1/4 cup Lemon juice
1 Tbs. Salt
Pepper
1 lg. Onion finely chopped
12 bunch of Parsley, finely chopped
2 Tomatoes, seeded and finely chopped

Description

Soften the bulgar in 1 cup of salty water for an hour or until soft.

Pour off the water and set in a large salad bowl.

Add the lemon juice, olive oil and pepper.

Cut the parsley very fine, you can use a knife or scissors finely chop the onion and tomato and add to the salad.

Season with a bit of salt and pepper. Allow to season in the refrigerator for at least 1 hour, even tastes great the 2nd day if it lasts that long.

Vegetable Bean Stew Over Couscous

1/4 c. Salad Oil
1 Onion, chopped
1 Red Pepper, chopped
1 Green Pepper, chopped
1 tsp. Coriander
2 med. Sweet Potatoes cut into 1/4" cubes
1/4 c. Water
2 lg. Tomatoes
1 Tbs. Lemon juice
1/2 tsp. Saffron
2 c. Garbanzo beans, cooked and drained
1 med. Zucchini cut into 1/4" pieces
Hot Sauce
1/3 c. Olive Oil
3 tsp. Cayenne pepper
2 tsp. Cumin
1 Garlic, minced
1/4 tsp. Salt

Description

Sauté the onions, red and green pepper and sweet potatoes in the oil. Add the other ingredients and cook on a low heat until the potatoes are soft. Prepare the hot sauce in a small pan and heat to blend. Make couscous according to instructions. Serve the vegetable stew over the couscous and each may add hot sauce, as they desire.

Hummus

3 T tahini
1 T sesame oil (or olive oil)
1/2 lemon, juiced
1/2 C water (use a bit less for a stiffer texture)
1 large garlic clove, mashed
1 15-oz can chick peas
salt & pepper, to taste

Slowly add water to tahini, oil, garlic, and lemon juice. Combine sauce, chick peas, and salt & pepper in a blender. Blend to desired consistency.

Serve with raw vegetables or chips as a dip; on crackers as a spread; or stuff into warmed pita bread halves with grated carrots, shredded lettuce, or fresh alfalfa sprouts on top.

Variations: Add spices such as cumin and coriander; blend in vegetables such as red pepper; or stir in chopped olives, sun-dried tomatoes, etc.

Mediterranean Chickpeas

2 medium onions, chopped
3 cloves garlic, minced
1 T olive oil
3 C cooked chickpeas
1 10-oz package frozen chopped spinach, defrosted
1 28-oz can crushed tomatoes
1 C chopped fresh tomatoes
1 t crushed red pepper flakes
1 t dried oregano
juice of 2 lemons
salt & black pepper, to taste

Sauté the onions and garlic in the olive oil in a large saucepan over medium heat until the onions are tender. Add chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for 30 min. Add lemon juice, salt, and pepper.

Peanut Butter Spirals

2/3 C peanut butter (or tahini)
3/4 C water
3-4 T soy sauce
2 T mild vinegar (or lemon juice)
1 scallion, coarsely chopped (optional)
1 T sweetener
1/2 t ground ginger
1/3 t chili powder, or to taste (or cumin, to taste)
12 oz uncooked spiral pasta (or elbow pasta)
1 1/2 C frozen green peas

Combine first eight ingredients, mix well (food processor or blender works best). Cook pasta and peas according to instructions on package. Combine.

Variations: Cool pasta and peas (or just thaw) and serve cold. Sauce is also delicious over rice and steamed vegetables.