Middle Eastern Mezze Plate
- 1/2 small red onion, thinly sliced
- 1 10 -ounce package couscous (1 1/2 cups)
- 2 cups frozen shelled edamame
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
- 1 cup hummus, preferably roasted red pepper-flavored
- 8 stuffed grape leaves (from the deli counter)
- 1/4 cup jarred Peppadew peppers, halved
- 2 whole-wheat pitas, cut into wedges and toasted
Soak the red onion in a bowl of ice water until ready to use. Cook the couscous as the label directs.
Meanwhile, cook the edamame as the label directs; drain and rinse under cold water. Toss the edamame, tomatoes, parsley, olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Fluff the couscous with a fork. Drain the red onion and squeeze dry. Add the couscous and red onion to the bowl with the edamame mixture and toss to combine. Season with salt and pepper. Divide among plates and serve with the hummus, stuffed grape leaves, Peppadew peppers and pita wedges.
Per serving: Calories 709; Fat 24 g (Saturated 3 g); Cholesterol 0 mg; Sodium 641 mg; Carbohydrate 99 g; Fiber 9 g; Protein 24 g
Photograph by Antonis Achilleos
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