Ingredients
- onion
- bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1 head garlic
- 2 quart water
- 2 quart salt
- 1 teaspoon whole peppercorns
- 1 bunch mint
- onion
- bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1 head garlic
- 2 quart water
- 2 quart salt
- 1 teaspoon whole peppercorns
- 1 bunch mint
- 1/2 cup couscous
- 1/2 teaspoon olive oil
- 2 cup vegetable and herb tea
- 1 cup bulghur wheat
- 1 cup white onion
- 1 cup salt
- 1 cup parsley
- 1 cup mint
- 1 cup scallions
- 1 cup lemon
Preparation
Baking Directions:
To make a seasoned vegetable-and-herb tea to cook the couscous and the bulghur wheat:Combine all of the ingredients in a stock pot and cook over medium-low heat 25 minutes.
Strain and reserve tea for cooking grains.
This recipe makes enough to cook both the bulghur wheat and the couscous.
Make the couscous and bulghur wheat pilaf:Place couscous in a small crock or baking dish, add 1/2 tsp.
olive oil and stir to coat.
Add 1/2 cup vegetable and herb tea to cover, seal dish with lid, foil or plastic wrap and let couscous stand until the grains bloom, about 15 minutes.
Place 2 1/2 T olive oil in a sauce pot over medium heat, add diced onion and cook for 15 minutes, until onion is soft and translucent.
Add a pinch of salt to season, stir, and add bulghur wheat.
Combine well to thoroughly coat grains.
Add 1 1/2 cups vegetable and herb tea, stir and cover.
Reduce heat to low.
Cook bulghur wheat until the liquid evaporates, about 10 minutes.
Remove the lid and fluff grains to separate.
Cover pot, turn off heat and let wheat stand until it blooms, about 8 minutes.
Fluff couscous to separate grains and fold it into bulghur.
Let grains stand until cooled to room temperature.
Just before serving, sprinkle with remaining 1T olive oil, and fold in the parsley, mint, scallions and lemon zest.
Serve salad topped with 1-2 skewers of souvlaki and tzatziki on the side.
