Palestinian Giant Couscous With Kale

Palestinian cuisine is steeped in history!  It is derived from the many cultures and empires right back to the Persian Empire of 550 BC and beyond. Quite literally a melting pot of history,  exciting flavours and diverse influences, Palestinian food has something to offer to just about everyone. This classic Arabic cuisine can be great for vegans too thanks to the high number of meat free dishes and dairy free ingredients it uses.

One uniquely Palestinian flavouring is Za’atar – the generic name for a Middle Eastern herb blend, which forms the basis of many of the dishes. This can be composed of oregano, basil, thyme sumac sesame seeds and even spices coriander and cumin. In truth, Za’atar varies depending upon geographical location but also upon the personal stamp of the cook.

Here is my take on a classic Palestinian dish. Palestinian Giant Couscous with Kale.

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Palestinian Giant Couscous With Kale
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Rating: 0
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Course Main Dishes
Cuisine Mediterranean
Prep Time 35 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Course Main Dishes
Cuisine Mediterranean
Prep Time 35 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the couscous (2cups of water per 1 cup of couscous). Add some olive oil to the water. Simmer gently for about 6-8 minutes or until tender. If you like your Couscous softer, then you may need to add a bit of water during cooking.
  2. Cut plum tomatoes in half and place on a baking tray. Bake in the oven in 180° for 15 minutes or until they become very juicy. Put aside.
  3. Pour olive oil over the pan, add chopped garlic first and follow by thinly chopped chilli. Let it fry for around 1 minute.
  4. Add butter beans and wait until they start turning golden. Add your kale, sundried tomatoes and Za'atar or or any other Palestinian herbs mix (oregano, basil, thyme, sumac, salt, and sesame seeds) then sauté for 7-10 minutes. Put aside once ready.
  5. Transfer the cooked couscous into the bowl, mix gently with the bean and kale mix.
  6. Serve with baked plum tomatoes and vegan cheese cubes on top. I used Cheezly, but you can also try Violife or Sheese.
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