Name: Greek Vegetable Pilaf
Yield: 4 servings
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

1
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.).
2
Cook the lentils in simmering water until tender, following package directions. Drain and set aside.
3
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.
4
Heat olive oil over medium heat. Add chopped onion and saute until onion is transparent. Add garlic and bell pepper, and saute 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.
5
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.
6
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.

Greek Vegetable Pilaf

How did you like this recipe?