Greek Vegetable Pilaf
- Reviews 2
Ready In: 40 mins
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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