Middle Eastern-Style Mezze Platter Recipe | Recipe Iseasy Kitchen
Middle Eastern-Style Mezze Platter
- Difficulty: Simple
- Makes: 4 servings
- Nutritional Information Per Serving: Calories: 709 | Total Fat: 24g | Saturated Fat: 3g | Sodium: 641mg | Carbohydrates: 99g | Fiber: 9g | Protein: 24g
- Total Time: 30 minutes
- Preparation: 20 minutes
- Cooking: 10 minutes
Enjoy a colorful assortment of classic mezze favoriteshummus, stuffed grape leaves and toasted pitapaired with a bright couscous and edamame salad and sweet Peppadew peppers for a lively, shareable plate. Mezze is popular across the Mediterranean and Middle East and typically consists of many small dishes served as appetizers, snacks, or as part of a larger meal; ingredients vary by region but often include cheeses, seafood, vegetables, grains and legumes.
Ingredients
- 1/2 of a small red onion, finely sliced
- 1 package (10 ounces) couscous (about 1 1/2 cups)
- 2 cups shelled, frozen edamame
- 1 1/2 cups cherry tomatoes, sliced in half
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra-virgin olive oil
- Juice from 1 lemon
- Kosher salt and ground black pepper, to taste
- 1 cup hummus, ideally roasted red pepper variety
- 8 stuffed grape leaves, from the deli
- 1/4 cup store-bought Peppadew peppers, split in half
- 2 whole-wheat pitas, sliced into wedges and lightly toasted
Directions
- Place the sliced red onion in a bowl of ice-cold water to mellow its bite until you're ready to use it. Prepare the couscous according to package directions.
- While the couscous cooks, heat the edamame per package instructions, drain, and rinse under cold water. In a large bowl, combine the edamame, halved cherry tomatoes, chopped parsley, olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss gently to combine.
- Fluff the cooked couscous with a fork. Remove the red onion from the ice water and squeeze out excess moisture. Add the couscous and onions to the edamame mixture and toss lightly. Taste and adjust seasoning with more salt and pepper if needed. Portion the salad onto individual plates and serve with scoops of hummus, stuffed grape leaves, Peppadew peppers and toasted pita wedges.
Photo by Antonis Achilleos
This recipe has been updated for regional accuracy and context; details may differ from original published or aired versions.
Recipe courtesy of Recipe Iseasy Magazine
