Greek Vegetable Pilaf

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 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.
• 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.