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A Middle Eastern Feast Most vegetarians already know that Middle Eastern food is one of the most veg-friendly of the ethnic foods available to Westerners. Is there life after hummus, though? I know that I personally reached my limit of hummus consumption about five years ago, so I thought I’d put together a little meal for those who love Middle Eastern food, but want to travel in a bit more of an adventurous culinary terrain. Fatoosh (Bread salad) Serves 8 Don’t let this long ingredient list scare you: this salad is deceptively easy to make, and quite refreshing. 3 large whole wheat pita breads 1 lb. romaine lettuce, torn into pieces 3 scallions, white and green part finely chopped 1 cucumber, peeled and chopped into cubes 8 - 10 sun-dried tomatoes, rehydrated and chopped 2 cloves garlic, minced 1/2 cup parsley, minced 1 Tbsp. dried mint 2 Tbsp. fresh lemon juice 1/4 cup olive oil Salt and fresh ground pepper to taste Kalamata olives for garnish (optional) 1 chili pepper, seeds removed and finely chopped (optional) Cut or tear the pita bread into bite-size pieces and toast in toaster over or under broiler for a few minutes. Toss lettuce, scallions, cucumber, sun-dried tomatoes, parsley, mint and garlic in a large bowl. Add lemon juice, olive oil, pepper and olives. Toss again. Add bread right before serving, and toss well. This tastes especially good when it’s been chilled and the flavors have been allowed to mingle for a few hours in the refrigerator. Greek Spinach and Rice Dish Serves 4 This dish is great on cold, rainy days, or just when you want to feel comforted by a warm, delicious meal 1 cup brown rice, cooked 1 large yellow onion, minced 3 cloves garlic, minced 2 tsp. olive oil 2 cups chickpeas, rinsed and drained 1/2 lb. fresh spinach, rinsed and chopped 2 tsp. oregano 1/4 cup fresh lemon juice Dash of cayenne pepper Salt and pepper to taste While the rice is cooking, sauté the onion and garlic in a large frying pan over medium-high heat until they become lightly browned. Add the chickpeas and stir-fry for two minutes. Next, add the spinach, oregano, lemon juice, cayenne, salt and pepper. When the spinach has just begun to wilt, it is finished. Add the cooked rice to the spinach/chickpea dish, and mix it all up together. Serve warm. Sweet Couscous Serves 4 Sweet but healthy, you don’t have to feel guilty about this dessert 1 cup orange juice or pineapple juice 1 cup water 1 cup couscous 1/3 cup assorted dried fruit (dates, raisins, pineapple, mango, cranberries, etc., chopped into small pieces if large) 1/4 cup slivered almonds 1 tsp. cinnamon 1/2 tsp. cardamom Bring the juice and 1/2 cup water to a gentle boil in a small pot. Remove from heat. Stir in the couscous and allow to sit covered for 5 minutes. In a separate pan, sauté dried fruit, almonds, cinnamon and cardamom in 1/2 cup water. Add cooked couscous. Mix well and serve warm. Cinnamon-Mint Tea Serves 3 - 4 This is a very comforting, aromatic tea that should be slowly savored 2 bags black tea 1 Tbsp. packed fresh mint leaves 1 stick cinnamon Put tea bags, mint leaves and cinnamon stick in a teapot, and pour boiling water over it. Cover and let it steep for 5 minutes. Pour and serve; sweetener is optional