Tuesday, May 20, 2008


Egyptian edamame stew (recipe in the comments)
Whole wheat cous cous
Greek yogurt
This is a highly unusual dinner. I expect that is because we don't often eat Egyptian food, though this isn't quite authentic. The flavors blend very well and become a slight twist on your standard middle eastern flavor. We have added a few seasonings and the raisins, making this even less authentic I expect, but the result is very satisfying. The original recipe called for cilantro or mint and we have always used cilantro in the past. We tried it with mint this time and find ourselves solidly back in the cilantro camp (reflected in the attached recipe). It was good, but not as excellent, nor as unusual, with the mint.

Prep Notes
Difficulty: Easy
Chopping: Onion, zucchini, garlic, cilantro
Time: 30 minutes
Make ahead: Absolutely, just make the cous cous last minute.

J: "Apparently, Egyptians eat very well!"
M: "Still good, but better with cilantro."

1 comment:

J said...

Egyptian Edamame Stew – M & J (Inspired by Eating Well)
Serves 4-5

1 lb frozen shelled edamame, thawed
1 T extra virgin olive oil
1 large onion, chopped
1 large zucchini, diced
2 T minced garlic
2 t ground cumin
1 t ground coriander
⅛ t cayenne pepper, plus more to taste
1 28-oz can diced tomatoes
⅓ cup golden raisins
¼ cup chopped fresh cilantro
1 T lemon juice
Sugar, sprinkle to taste

Greek yogurt
Whole wheat cous cous

Bring a large saucepan of water to a boil. Cook the edamame for 4-5 minutes or until tender. Make sure they are well cooked, not at all hard. Drain.

Heat the olive oil in a large skillet over medium heat and add onion. Cook, stirring occasionally, until onion is starting to soften, about 3 minutes. Add zucchini and cook until onions are just beginning to brown, about 3 more minutes. Add garlic, cumin, coriander, and cayenne and cook, stirring, until fragrant about 30 seconds. Stir in tomatoes and raisins and bring to a boil. Reduce to a simmer and cook, uncovered, until slightly reduced, about 5 minutes.

Stir in edamame and cook until heated through, about 2 minutes. Remove from heat and stir in cilantro and lemon. Taste and sprinkle with sugar to taste.

Serve over whole wheat cous cous, topped with Greek yogurt.