Tag: mediterranean

Couscous with Roasted Cauliflower and Dill

The roast chicken from yesterday was served on this yummy concoction..

1 tablespoon extra virgin olive oil
1 cup vegetable or chicken broth
1 cup whole wheat couscous
1 teaspoon salt

Heat the oil in a small pan and add the broth and salt. Bring to boil, add the couscous, cover with lid and turn the heat off. Let it sit for 10 minutes, take lid off and fluff with a fork. Keep aside.

1 small cauliflower head (I used a broccoflower), cut into florets
Drizzle of olive oil
Salt

Place the florets on a lined baking sheet. Drizzle with oil and sprinkle with salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and keep aside.

2 tablespoons extra virgin olive oil
3 green onions, chopped
2 garlic cloves, chopped
1/3 cup currants
½ cup fresh dill, chopped
Salt

Heat a large frying pan with the olive oil. Add the green onions and garlic and sauté for 3 to 4 minutes on medium heat. Add the currants, roasted cauliflower and cooked couscous. Saute for 2 to 3 minutes until everything is incorporated and heated through. Check for seasonings and add salt if necessary. Garnish with dill and serve.

A Mediterranean Condiment: Nancy’s Spicy Hummus

Nancy's Hummus This condiment is my new favorite thing to eat. It’s my friend Nancy’s secret hummus recipe. She has been making it for years now. I remember eating it in her house and thinking it’s delicious but somehow was never curious enough to make it myself. When Eden Gourmet– a specialty food store- opened in our area, Nancy mentioned that all the ingredients for this spicy hummus are available there. She mentioned a Moroccan hot pepper mixture (schug) that makes this hummus special. I went to the store to find the secret ingredient and didn’t have any luck- that was a few months ago.

Last week we went to Nancy’s house for dinner and she brought out the yummy hummus with bread, crackers, olives and cheese. Of course everyone remarked how delicious the dip was- and so she proceeded to make me something she calls ‘heaven’. She took a slice of crusty bread, toasted it and proceeded to spread a thick layer of hummus. She then, added a grilled spicy serrano pepper (serrano peppers are grilled till charred and then cooked in olive oil and lots of fresh garlic). Well, it was delicious- definitely ‘heaven’. The crusty bread was perfect with the creamy, spicy hummus- and the small punch of the serrano chili was amazing on top. It’s definitely not for people who can’t handle spicy foods- my husband for example- did not even try it- the pepper was too intimidating.

I decided to visit Eden Gourmet the next day and made this yummy concoction. It’s very easy to put together since everything is store bought. I processed the hummus till it was smooth and delicious. I added two teaspoons of the hot schug, but you can adjust according to the spice level you can handle. The sundried tomatoes give the dish a tangy creamy texture.

I love having this spicy dip in my fridge- I have been putting it on everything, including my naked finger… thanks for the recipe, Nancy!