1 cup medium bulgur

2 cups boiling water

1 can white beans, rinsed and drained

1 cup fresh parsley, chopped

1 Tbsp fresh mint, chopped

cherry tomatoes, halved

1 English cucumber, diced

½ red onion, diced


2-3 Tbsp olive oil

juice of 1 lemon

3 cloves garlic, crushed

several dashes of Tabasco sauce

Put bulgur in a casserole, add boiling water and cover for 15 minutes.

You may heat the casserole on lowest setting to help bulgur absorb all the water.

In a large salad bowl, mix all the salad ingredients.

Add bulgur and vinaigrette. Toss and serve.

You may top with crumbled feta cheese.


उ बेवफा वेळे पूरता बोली रे | U bewafa Vele Purata Boli Re | Mahi Rathod | New Banjara Song 2020

Song :- U Bewafa Vele Purava Boli Re Singer:- Mahi Rathod Belkhed Lyricist :- Darshan Rathod Vadad गीत :- उ बेवफा वेळे पूरता बोली रे गायक ...



Serves 4-5

2 cups quinoa, dry weight

2 tomatoes, diced

1 cucumber, diced

1 cup parsley, finely chopped

¼ cup mint, finely chopped

5 scallions

½ cup olive oil

Juice from 2 lemons

½ tsp minced garlic

¼ tsp ground cinnamon


Cook the quinoa as usual, and allow to cool.

Mix tomatoes, cucumber, parsley, mint, onion, and quinoa together in a large bowl.

Combine oil, lemon juice, salt, garlic, and cinnamon in a small bowl. Mix well and add to quinoa mixture. Let the salad sit for 30 minutes at room temperature before serving.


Quinoa Tabbouleh

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1 ½ cups chicken broth

2 cups couscous

1 medium red onion, quartered and sliced thinly

1 barbecued chicken, skin & bones removed, shredded

½ cup coarsely chopped dried apricots

½ cup golden raisins

¼ cup chopped fresh parsley

1 Tbsp pine nuts, toasted

1 tsp cumin

¼ – ½ cup salad dressing (balsamic or house Italian)

Bring broth to boil in a large saucepan; remove from heat.

Stir in couscous. Cover and let stand about 5 minutes. Fluff with fork.

Stir in onion, chicken, apricot, raisins, parsley, pine nuts and cumin.

Add dressing to couscous, tossing gently to combine.


طاجين الدجاج المغربي سهل سريع ولذيذMoroccan Chicken Tajine

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Serves 4-5


1 cup small green or brown lentils (du Puy work well)

1 cup pearl barley

3 large garlic cloves, sliced

1 cup diced tomatoes (drained) or cherry tomatoes cut in half

Crumbled feta

5 scallions, sliced thin

Half a can of pitted black olives, sliced in half


Juice of one lemon

1 Tbsp red wine vinegar

1 tsp seasoning (dried lemon, oregano, a touch of rosemary, salt & pepper)

2 garlic cloves, minced

½ cup extra-virgin olive oil

Combine lentils and barley with the garlic slices and water to cover by a few inches, and cook until tender (approx. 30 minutes).

While lentils and barley are cooking, dice tomatoes or cut the cherry tomatoes in half, thinly slice the green onions, crumble the Feta, and slice the olives. Mix together lemon juice, red wine vinegar, Greek seasoning, and minced garlic and then whisk in the olive oil a little at a time to make the dressing.

When lentils and barley are tender, drain well, discarding the garlic, then combine in a bowl large enough to fit all the salad ingredients. Let lentils and barley cool for about 20 minutes, then stir in enough dressing until well-moistened. (Extra can be used to re-moisten the salad.) Add tomatoes, green onions, feta, and olives, and gently combine.

Serve salad slightly warm or at room temperature.


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1 thin pizza base (homemade or bought)

2 tbsp tomato paste

1½ tsp Harissa paste (or Sriracha)

2 garlic cloves, minced

1 small eggplant, sliced thinly

1 zucchini, sliced thinly

1 red chili pepper, diced

1 yellow chili pepper, diced

¼ cup mixed pitted olives, sliced in half

1 tsp caraway seeds

olive oil

fresh mint leaves

Pre-heat the oven to 425°F

Combine the tomato paste with the harissa and garlic; using the back of a spoon smooth the tomato mixture over the prepared base; spread evenly.

Arrange the eggplant and zucchini on top on the base; scatter with the olives, chili pepper, and caraway seeds. Drizzle with a little olive oil and place in pre-heated oven for 18-25 minutes, until base is crisp and golden.

Remove from the oven and scatter with torn fresh mint leaves before serving.MOROCCAN PIZZA


Cappuccino Cafes Panini & Pizza | Halal Foodie | #Morocco #Moroccan #Maroc #Tangier #Rabat

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