Let’s Eat: Greek

While I’m enthusiastic about the German food we get to indulge in on a regular basis, sometimes it is nice to mix it up a little. Thankfully, there is a ready supply of different restaurants, cafes, and bars willing to help us out. Of the many options though, Greek is always a safe and delicious bet.  I love mediterranean cuisine so I’m never disappointed. However, last week we just didn’t feel like venturing out, so I decided to bring the Greek food in and make it myself. Since I was  pleasantly surprised with the results, I thought it was only fair to share them with you.

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First, we had cous cous salad. It was healthy, hearty and flavorful. To make your own, the first thing you’ll need is to make the cous cous according to package directions. You can use regular cous cous, pearl cous cous, whole grain cous cous or a mixture of the three. Once all the liquid is absorbed, let it cool. Meanwhile, prep your dressing.

For the dressing I like to mix, two generous tablespoons of plain hummus, the juice of one lemon, olive oil, sea salt and pepper. Set aside.

Lastly, this salad can be a main dish or a side, so anything goes. Some suggestions for what to put in yours are:

  • Cucumbers, peeled and diced
  • Grape tomatoes, cut in half
  • Chic peas, rinsed
  • Golden raisins
  • Pine nuts
  • feta cheese, crumbled
  • asparagus tips
  • kale and spinach, sautéed
  • Roasted squash
  • Roasted red peppers and tomatoes
  • Red onion
  • Flat leaf parsley, chopped
  • Avocado, cubed
  • Bell peppers, diced
  • You can also sneak in some quinoa and chia
  • Top with roasted chicken or salmon leftovers for a hearty and satisfying meal

Add all of your ingredients to the cous cous, drizzle in your dressing, and toss well so everything is thoroughly combined. You can eat it then, slightly warm, or refrigerate it for a few hours until cool.

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Secondly, you’ll need the Tzatziki sauce:

  • 3 cups plain greek yogurt, preferably Fage 0%
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 english cucumber, peeled and finely chopped
  • 1/2 tablespoon salt and fresh cracked black pepper
  • 1-2 tablespoons fresh chopped or dried dill
  • Mix all ingredients together and let chill covered in the refrigerator for at least 3 hours.

Finally, I took some whole wheat pita bread and warmed it up in the oven so it was deliciously chewy and soft. I topped it with leftover shredded spicy chicken from the crockpot,  spinach, and the tzatziki sauce. It was crazy simple and so so so delicious. Next time, if I’m feeling ambitious, I might give this recipe for homemade pita a try.

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While most everything in Germany is deutsch to me, Greek food is an easy opportunity to incorporate some vegetables and complex carbs in our diet…plus the results are delicious. However, it does provoke the need to watch My Big Fat Greek Wedding, so consider yourself warned.

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