Eggplant and couscous salad with yoghurt dressing recipe

Photo: Eggplant and couscous salad with yoghurt dressing recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Eggplant and couscous salad with yoghurt dressing Recipe. Enjoy our collection of quick & easy recipes and learn how to make Eggplant and couscous salad with yoghurt dressing. 

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

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

Ingredients

190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn

Method

Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.

Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.

Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.

Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.

Nutrition

Energy 995kJ
Fat saturated 1.00g
Fat Total 3.00g
Carbohydrate sugars -
Carbohydrate Total 41.00g
Dietary Fibre 5.00g
Protein 9.50g
Cholesterol -
Sodium -

Notes

Serves 4 as a light meal.

More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.

Australian Good Taste - February 2011 , Page 28
Recipe by Gemma Luongo 

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Shanklish salad with radishes, chicory and cucumber recipe

Photo: Shanklish salad with radishes, chicory and cucumber recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shanklish salad with radishes, chicory and cucumber recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shanklish salad with radishes, chicory and cucumber. 

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients

50 g (2 oz) shanklish, crumbled ((look for shanklish at the dairy counter of Middle Eastern grocers)
1 bunch bitter chicory leaves, roughly chopped
1/2 cup watercress leaves
1 purple onion, diced
1 bunch radishes, washed, topped and tailed and quartered
2 Lebanese cucumbers, peeled, seeded and diced
2 tomatoes, seeded and diced
Juice of 2 lemons
80 ml (3 fl oz) extra-virgin olive oil
Salt and pepper

Preparation

Tip shanklish, chicory, watercress, onion, radishes, cucumbers and tomatoes into a large mixing bowl. Add the lemon and oil and lightly season with salt and pepper. Gently toss the salad and serve straight away with grilled or roasted meats or as a mezze dish.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

Created by Greg Malouf

More Middle Eastern Recipes:

Chicken couscous salad 
Salmon Fillets over Couscous 
Couscous-Stuffed Peppers with Basil Sauce 
Couscous with Dried Fruit & Feta 
Curried Couscous Salad with Dried Sweet Cranberries 
Moroccan Chicken with Almond Couscous

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Baked fish with pistachio and tahini recipe (samke harra)

Photo: Baked fish with pistachio and tahini

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baked fish with pistachio and tahini recipe (samke harra)e. Enjoy the Middle Eastern Cuisine and learn how to make Baked fish with pistachio and tahini (samke harra).

Ingredients

1 x 2 kg whole snapper
4 tbsp olive oil
1 tsp salt
1 onion, finely diced
Red capsicum, finely diced
Tomatoes, seeded and finely diced
¼ bunch parsley, finely chopped
¼ bunch coriander, finely chopped
1 cup lemon juice
1 cup tahini
1 cup fresh pistachios, chopped
1 tsp harissa
Water as required

Preparation

Season snapper well with sea salt and ground black pepper.

Roast in an oiled baking tray at 200 degrees for 1 hour or until almost cooked.

In saucepan add onion, tomatoes, capsicum and oil and cook until soft.

Add pistachios, lemon juice, harissa, tahini and water to thin to a sauce consistency, and cook slowly until oil starts to exude

Spoon over snapper and bake for a further ten minutes and serve sprinkled with fresh pistachios.

From sbs.com.au
Created by Zahi Azzi

More Middle Eastern Recipes:

Tunisian Fish Tagine
Fish with Chickpeas and White Rice 
Egyptian-style fish with roasted vegetables 
Fish Tagine 
Spiced almond fish with fattoush 
Frike with Fish Stew 

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Black Bean Hummus Recipe

Photo: Black Bean Hummus Recipe

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

Total Time: 25 min
Prep 10 min
Inactive 15 min

Yield: 4 servings (3/4 cup hummus)
Level: Easy

Ingredients

1 cup cooked black beans
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into wedges

Directions

Blend all the ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes before serving with iceberg lettuce wedges.

Recipe courtesy Melissa d'Arabian
Show: Ten Dollar DinnersEpisode: Football Fiesta

More Middle Eastern Recipes:   

Hummus salad dip 
Layered houmous, tabbouleh & feta picnic bowl  
Healthy homemade houmous  
Lamb with hummus and tabouli platter
Spiced-Up Hummus
Herbed Hummus 

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Hummus salad dip recipe

Photo: Hummus salad dip recipe

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

Takes: 20mins to prepare
Serves: 4
 
Ingredients

400g chickpeas
1½tbsp Bevelini tahini
1tsp crushed garlic
125ml (1/2 cup) Bevelini Kolymvari extra-virgin olive oil
100ml Bevelini lemon juice
100ml water
salt to taste
pinch of parsley

Preparation

Drain and rinse the Bevelini chickpeas from the can and pour into blender.

Add in the Bevelini tahini, followed by the crushed garlic, olive oil and the lemon juice and blend on a high setting. Add water to correct the consistency and salt to taste.

To serve, drizzle Bevelini Kolymvari olive oil and a pinch of chopped parsley.
TESCO realfood 
 
More Middle Eastern Recipes:   

Layered houmous, tabbouleh & feta picnic bowl 
Healthy homemade houmous  
Lamb with hummus and tabouli platter
Spiced-Up Hummus
Herbed Hummus
Falafel and hummus on pita bread

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Chicken with dates and couscous recipe

Photo: Chicken with dates and couscous recipe
Photography by Mark Roper

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken with dates and couscous recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken with dates and couscous.

Follow our lead and we'll have you plating up this vibrant chicken and couscous dish in half an hour.

Ingredients

2 red onions
3 cloves garlic
6 chicken thigh fillets
50g butter
60ml (1/4 cup) olive oil
8 fresh dates
1 tsp ground cumin
1 tsp ground cinnamon, plus 1 pinch extra
1 pinch saffron threads (optional)
400g can chopped tomatoes
250ml (1 cup) chicken stock
1 cinnamon quill
400g (2 cups) instant couscous
20g (1/4 cup) flaked almonds
1 tbs lemon juice
1/4 bunch coriander

Method

Peel onions and garlic, then thinly slice. Cut chicken thighs into thirds. Heat butter and 1 tbs oil in a heavy-based casserole over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.
 
Return casserole to medium heat. Add onions, garlic and 1 tsp salt, and cook, stirring, for 5 minutes or until softened. Meanwhile, cut dates in half, remove seeds, then thinly slice. Add cumin, ground cinnamon and saffron, if using, to onion mixture and cook, stirring, for 1 minute or until fragrant. Return chicken to casserole with tomatoes, stock, cinnamon quill and half the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.

Meanwhile, fill a kettle and bring to the boil. Place couscous and 1 tbs oil in a bowl. Pour over 400ml boiling water, stir to combine, then cover tightly with plastic wrap. Set aside for 10 minutes or until water is absorbed.

Heat remaining 1 tbs oil in a pan over medium heat. Add remaining dates and almonds, and cook, tossing, for 3 minutes or until almonds are toasted. Stir in the lemon juice and extra ground cinnamon.

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.

MasterChef - August 2011 , Page 86
Recipe by Sophia Young

More Middle Eastern Recipes: 

Chicken couscous salad 
Moroccan Chicken with Almond Couscous 
Chicken Tagine with Couscous 
Roast chicken with couscous & pine nut stuffing 
Chicken and vegetable tagine with lemon couscous 
Middle Eastern Chicken Pot and Butter-Nut Couscous 

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Chicken couscous salad recipe

Photo: Chicken couscous salad recipe
Photography by John Paul Urizar

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken couscous salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken couscous salad.

 This hearty chicken salad incorporates a satisfying combination of colours and textures. 

Ingredients

4 skinless chicken breasts
olive oil cooking spray
250g punnet cherry tomatoes, halved
1 zucchini, sliced diagonally
1 bunch asparagus, trimmed, cut into 4
1 1/2 cups couscous
1 1/2 cups salt-reduced chicken stock, boiling
2 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice

Method

Preheat oven to 180ºC. Line 2 baking trays with baking paper. Heat a non-stick frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 2 minutes each side or until golden. Remove from frying pan. Place onto a baking tray. Place vegetables onto second baking tray. Spray with oil. Season with salt and pepper. Cover vegetables with foil.

Bake chicken and vegetables for 10 minutes. Remove chicken from oven. Cover. Stand for 10 minutes. Increase oven to 220ºC. Bake vegetables, uncovered, for a further 10 minutes or until tender.

Place couscous into a heatproof bowl. Pour over boiling stock. Cover. Stand for 3 minutes. Stir gently with a fork to separate grains. Place sweet chilli sauce, lime juice, and salt and pepper into a jug. Whisk with a fork until well combined.

Toss warm vegetables through couscous. Spoon onto serving plates. Slice chicken and place on top of couscous. Drizzle with chilli lime mixture. Serve.

Super Food Ideas - August 2004 , Page 37
Recipe by Kim Meredith 

More Middle Eastern Recipes:

Salmon Fillets over Couscous 
Couscous-Stuffed Peppers with Basil Sauce 
Couscous with Dried Fruit & Feta 
Curried Couscous Salad with Dried Sweet Cranberries 
Moroccan Chicken with Almond Couscous 
Moroccan butternut squash couscous salad

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