Parsley: Couscous Tabbouleh & Grilled Kefta Kabbobs
Couscous Tabbouleh & Grilled Kefta Kabobs.
Parsley has been in use for thousands of years. First, by the Ancient Greeks, who believed the herb was sacred to Persephone, Queen of the Underworld. They planted it in cemeteries and decorated their dead with it in order to please the Goddess. The Ancient Romans used parsley for protection and would often carry bouquets of the herb on their wedding day. The Romans also started serving parsley at the end of meals for the digestive properties the herb has including settling the stomach, easing gas and bloating and as a breath freshener. Around 1200 in Germany, the herb was known to be a “stone breaker”. For when it is ground with cherry pits and taken with hot water, it helps ease the passing of kidney stones. Today, parsley is the most consumed fresh herb with over $19 million sold in America in 2016. (A Wondering Botanist: Blogspot).
Couscous Tabbouleh & Grilled Kefta Kabbobs
1 tsp Extra Virgin Olive Oil
1 c. Couscous
Kosher Salt
1 c. Chicken Stock
Add couscous and olive oil to saute pan and toast slightly for about 1 min. Add 1 c. boiling, salted chicken stock to couscous. Remove from heat, cover and let sit for 5 minutes. Fluff with fork. Set to side and let cool.
1 lb Ground Beef
1 c. chopped Flat Leaf Parsley, leaves only
1/2 c. chopped Mint, leaves only
2 cloves grated Garlic
1/4 grated Yellow Onion
1/2 c. crumbled Feta
1/2 tsp. ground Cinnamon
1/4 tsp. Cayenne
Salt and Pepper to taste
Mix together all ingredients, well. Form patties around skewers. (If using wooden skewers, make sure to soak in water at least 20 min. prior.) Chill in fridge for 1 hr.
2 c. chopped Flat Leaf Parsley, leaves only
2 c. chopped Curly Parsley, leaves only
1/2 c. chopped Mint, leaves only
1/2 c. diced Tomato
1/2 c. diced Cucumber
2/3 c. chopped Green Onion, white and green parts
Juice of 1-2 Lemons
1 1/2 TBL Extra Virgin Olive Oil, extra as needed
Salt and Pepper to taste
Gently toss all ingredients with couscous. Continue to add lemon juice and olive oil as needed. The couscous tends to soak in the liquid after some time. Let sit. (This can be made a few hours ahead of serving to allow for maximum flavoring.)
Pull kabobs from fridge and bring to room temperature. Turn grill on high and coat with grill spray to prevent sticking. Grill each side 4-5 minutes or until done. Serve immediately with couscous tabbouleh and romaine leaves.
