|2 servings||calories per servings 670||protein serving 19 g||carbs per serving 84 g||total fat per serving 32 g|
Often served before the main meal, mezze is traditional to Mediterranean and the Near East regions, and consists of several small, shared plates. This plant-based riff turns mezze into a full, satisfying meal, complete with hummus and pita, roasted root vegetables, an herbaceous salad and couscous. The latter two, when combined, form a sort of tabbouleh, a vegetarian grain salad typically made with bulgur. Toasted pita triangles are delightful on their own, but even better dipped in hummus.
|Nutrition Facts||/ Per Serving|
|Total Fat||32 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||14 g|
• Heat oven to 400° F.
• Place a small saucepan over medium high heat. Add 1 cup water and 1/4 teaspoon kosher salt.
MISE EN PLACE
• Cut carrot into 1-inch pieces.
• Peel and chop green onion.
• Peel and mince garlic
• Halve and juice one lemon. Cut remaining lemon into wedges.
• Trim radish. Cut lengthwise into 1/4-inch wedges, and thinly slice crosswise.
• Pick and chop parsley leaves
Tip: A fun and pretty way to cut the carrots is an “oblique” cut. Hold the knife at a 45-degree angle to the carrot, make a cut, then roll the carrot 1/4 turn. Repeat in a rocking motion.
• In a bowl, combine couscous and half of the Biryani spice blend.
• When water boils, pour over couscous, and cover bowl. Let stand, covered, until all water is absorbed and couscous is tender, 15-20 minutes.
• On a baking sheet, toss together carrots and 1 teaspoon olive oil.
• Roast in oven until tender and lightly browned, 12-15 minutes
• In a bowl, combine radish, green onion, lemon juice, cumin, garlic, sunflower seeds, parsley, remaining Biryani spice blend and 2 teaspoons olive oil.
• Taste and adjust seasoning as desired.
As soon as carrots come out of the oven, sprinkle with sumac. Stir to combine.
• Toast pita in oven, 2-3 minutes.
• Cut into 8 wedges.
• Stir 1 teaspoon olive oil into couscous.
• Stir 1 1/2 teaspoons olive oil into each serving of hummus. Season to taste with pepper.
• Serve as a sampler plate or mezze with lemon wedges. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...