Greek Vegetable Pilaf
photo by FLKeysJen
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 2 cups plain yogurt
- 1 tablespoon ground sumac
- 1 garlic clove, minced
- 1 tablespoon onion, minced
- 1 cup dried red lentils
- 2 cups couscous, uncooked
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 3 medium carrots, sliced
- 1⁄2 lb fresh green beans, trimmed and cut
- 2 cups spinach, raw, chopped roughly
- 1 tablespoon za'atar spice mix
- salt and pepper, to taste
- 8 ounces feta, diced
- 2 fresh tomatoes, seeded and diced
- 1 large cucumber, peeled, seeded, and diced
directions
- Make the yogurt-sumac sauce by mixing together yogurt, sumac powder, 1 clove minced garlic, and 1 tablespoon minced onion. Allow to sit at room temperature for about an hour. (Can be made ahead of time and refrigerated.).
- Cook the lentils in simmering water until tender, following package directions. Drain and set aside.
- Put couscous in a bowl with 3 cups of boiling water. Stir and let sit away from heat until all water is absorbed and couscous is tender. Set aside.
- Heat olive oil over medium heat. Add chopped onion and sauté until onion is transparent. Add garlic and bell pepper, and sauté for 2-3 minutes, until vegetables are softened. Add carrots and green beans. Cover and simmer for about 10 minutes, until green beans are tender. Stir occasionally.
- When green beans are cooked, stir in the spinach and simmer 1-2 minutes, until spinach is wilted. Stir in the za'tar, salt and pepper to taste, and remove from heat.
- Mix the vegetable mixture with the lentils, couscous, and feta. Stir gently until well combined. Serve topped with diced tomatoes and cucumber, and with yogurt-sumac sauce to taste.
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RECIPE SUBMITTED BY
I work full-time outside the house, and I have two school-age kids.
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<br>I like to cook, and I like having time to cook large meals, especially from other cultures. My family loves Chinese food especially--we eat stir-fry at least twice a week. Greek is second favorite, and I usually do Greek meals a couple of times a month. I also lived in France for several years, so I like to cook French and German foods, too.