MEDITERRANEAN BOWLS RECIPE RECIPES

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MEDITERRANEAN BULGUR BOWL RECIPE: HOW TO MAKE IT



Mediterranean Bulgur Bowl Recipe: How to Make It image

You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

1 cup bulgur
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cups water
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 ounces fresh baby spinach (about 8 cups)
2 cups cherry tomatoes, halved
1 small red onion, halved and thinly sliced
1/2 cup crumbled feta cheese
1/4 cup hummus
2 tablespoons chopped fresh mint
2 tablespoons lemon juice

Steps:

  • In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Nutrition Facts : Calories 311 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 521mg sodium, CarbohydrateContent 52g carbohydrate (6g sugars, FiberContent 12g fiber), ProteinContent 14g protein.

MEDITERRANEAN CHICKEN QUINOA BOWL - SHARED APPETITE



Mediterranean Chicken Quinoa Bowl - Shared Appetite image

Provided by Chris Cockren

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 26

2 pounds skinless boneless chicken breast
1/2 cup olive oil
6 tablespoons lemon juice
4 cloves garlic, minced
1 1/2 teaspoons dried oregano
Kosher salt
Freshly ground black pepper
3 cups cooked quinoa
10 ounces good-quality store bought hummus
Israeli Salad (recipe below)
Tahini Sauce (recipe below)
1 cup feta cheese, crumbled
Parsley, chopped, for garnish
1 cucumber, peeled and seeds removed, finely diced
2 plum tomatoes, peeled and seeds removed, finely diced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoon chopped parsley
Kosher salt
Freshly ground black pepper
¼ cup tahini
1 clove garlic
3 tablespoons lemon juice
2 tablespoons water
2 tablespoon extra virgin olive oil
Kosher salt

Steps:

  • Combine olive oil, lemon juice, garlic, oregano, and a big pinch of Kosher salt and freshly ground black pepper in a ziploc bag. Add chicken, toss to coat, and allow to marinate in the refrigerator for at least 6 hours, preferably overnight*.
  • When ready to eat, preheat grill over medium-high heat and grill chicken breasts until just cooked through. Let cooked chicken rest 5 minutes before slicing.
  • Divide cooked quinoa between 4 bowls. Topped with sliced grilled chicken, a spoonful of hummus, Israeli salad, a generous drizzle of tahini sauce, and a sprinkle of feta cheese and parsley. Devour immediately.
  • for the Israeli Salad
  • for the Tahini Sauce

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