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Couscous and Bulghur Wheat Pilaf Salad

Servings:
Servings: 4 to 6 side dish portions
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Ingredients

Seasoned vegetable-and-herb tea
  • 1 onion
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 head garlic
  • 2 quart water
  • 1 tablespoon kosher salt
  • 1 teaspoon peppercorns
  • 1 bunch mint
Couscous and bulghur wheat pilaf
  • 1 onion
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 head garlic
  • 2 quart water
  • 1 tablespoon kosher salt
  • 1 teaspoon peppercorns
  • 1 bunch mint
  • 1/2 cup couscous
  • 3 3/5 tablespoon olive oil
  • 2 cup vegetable and herb tea
  • 1 cup bulghur wheat
  • 1 cup white onion
  • 1 cup kosher salt
  • 1 tablespoon parsley
  • 1 tablespoon mint
  • 2 tablespoon scallions
  • 1 tablespoon lemon
TZATZIKI
  • 1 onion
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 head garlic
  • 2 quart water
  • 1 tablespoon kosher salt
  • 1 teaspoon peppercorns
  • 1 bunch mint
  • 1/2 cup couscous
  • 3 3/5 tablespoon olive oil
  • 2 cup vegetable and herb tea
  • 1 cup bulghur wheat
  • 1 cup white onion
  • 1 cup kosher salt
  • 1 tablespoon parsley
  • 1 tablespoon mint
  • 2 tablespoon scallions
  • 1 tablespoon lemon
  • 1 english cucumber
  • 1 kosher salt and black pepper
  • 1 clove garlic
  • 2 cup greek-style yogurt
  • 1 tablespoon mint
  • 1 tablespoon dill
  • 1 ounce lemon juice

Preparation

Baking Directions:

For seasoned vegetable-and-herb teaCombine 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.

For couscous and bulghur wheat pilafPlace 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 tablespoons 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 1 tablespoon olive oil, and fold in the parsley, mint, scallions and lemon zest.

TZATZIKIYield: 2 1/2 cups  Grate cucumbers into a mixing bowl using the medium-sized holes on a box grater.

Combine with a pinch of salt, and transfer to a colander lined with cheesecloth.

Place colander over a bowl, and drain the juices.

Squeeze the cheesecloth to extract any remaining juices from the cucumbers, and transfer cucumber to a mixing bowl.

Add remaining ingredients and combine well.

Season with salt and pepper to taste.

Cover and refrigerate overnight.

Serve with pita bread cut into points.

To prepare Greek-style yogurt from conventionalWhen straining your own yogurt, you will need to start with 4 cups to yield 2 cups for this recipe.

Line a strainer with cheesecloth and set over a bowl.

Serving Directions:

Serve salad topped with 1-2 skewers of souvlaki and tzatziki on the side.

Tips:

The bowl should support the strainer so it does not touch the bottom of the bowl.

Put the yogurt in the strainer and let it drain overnight.

Discard the liquid and use the strained yogurt as directed.

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