This is a big day for me, friends. This is our first (of many) guest recipe posts. It looks like this little blog is growing up fast!
Having tasted several of Kileah and Micah’s dishes, I can personally vouch for the delectable awesomeness of everything they make. Plus, they call themselves hobbits and love all things Scottish (and apparently Middle Eastern). All four of their tiny hobbit children are funny, sweet, curious, spirited and full of energy. Read on to see what they feed their brood, and fall in love with their version of GF Mediterranean fare.
My husband and I love good food.
We have a special food-shaped hole in our hearts labled Middle Eastern Food. In our most recent quest to make sure we live to 100 and not die on the couch watching our favourite Firefly and Arrow re-runs (gluten free brownie points for those of you who’ve watched all of the Firefly episodes!!!), we have been focusing on:
- how much we eat
- what we eat
- the quality of our ingredients
- it passes the “7-year-old test”
Because we have four small hobbits who also like to eat, if we prepare food that they don’t like…well…let’s just say we have a Shire Situation on our parenting hands.
Ok, back to food! So here’s our take on a quick and easy summer Tabbouleh. If you’ve never eaten tabbouleh, (insert sad hobbit face), it’s a middle-eastern salad chocked full of fresh summer tomatoes and herbs and the itsy bitsy teensy pasta. Normally, traditional couscous is made from wheat, but we prefer using a good brown-rice version of this tiny pasta and it’s just as fantastic! The brown rice couscous enhances the flavor and texture of the dish and leaves us feeling satisfied without the heavy feeling of traditional wheat pasts.
(editor’s note: You can get the gluten-free couscous at vitacost.com or whole foods, etc.)
- 2 c. water
- 2 T. ghee
- ¼ c. fresh lemon juice
- 1 ½ c. brown rice couscous
- 2 c. chopped heirloom tomatoes
- 1 bunch of cilantro, chopped
- ½ .c. organic mint leaves, chopped
- 1 medium shallot, finely chopped
- ½ c. crumbled feta cheese
- ¾ c. roasted/sliced almonds
- kosher salt and cracked pepper to taste
- Bring water and ghee to a boil in a small pot, add in couscous and lemon juice, turn down heat to simmer for 5 minutes, then remove pan from heat.
- Add tomatoes, cilantro, mint, shallot, feta and sliced almonds together in a large bowl.
- Fluff couscous with a fork and add to the tomato/herb mixture. Add salt and pepper to taste
- Cover and chill in fridge until ready to eat. If you can wait that long.
- Live Long and Prosper!
May the Couscous Be With You!