Four Course Menu
1st Course
Mediteranean appetizers from Costco
Pomegranate Martinis
Mojitos
2nd Course
sonoma chicken salad(Costco) on lettuce leaves
Olive Tapanade(Costco) on slice baguette bread
salad(herb and baby lettuces with dried fruits)
3rd Course
meatball tangine(recipe below)
lemon couscous
vegetable shiskabobs
4th Course
orange slices dusted with cinnomen/sugar
baklava type pastries
watermelon/canteloupe cubed
mint tea
MEATBALL TANGINE
Courtesy Of Cuisine At Home
1 C bread crumbs
¼ C milk (whole or 2%)
¼ C feta cheese, crumbled
¼ C minced fresh parsley
2 T scallions, minced
1 t kosher salt
2 t dried oregano leaves
1 egg, lightly beaten
1 lb ground chuck
2 T olive oil
¾ C Kalamata olives, pitted, halved
1T garlic, minced
1t red pepper flakes
6 C tomatoes, quartered or two
cans whole tomatoes (28oz
each)
Salt and pepper to taste
Cucumber, chopped and lemon zest
for garnish
Combine crumbs, mild, feta, parsley, scallions, salt, oregano, and egg in a mixing bowl.
Stir in ground chuck and mix lightly, but well. Shape mixture into balls about 2” in diameter. Heat oil in a large sauté
pan over medium-high. Add meatballs and brown on all sides, about 5 minutes. Remove from pan and keep warm. Add olives, garlic,
and pepper flakes to the pan and sauté one minute. Stir in tomatoes and cook 10 minutes. Season with salt and pepper, return
meatballs to the pan, and simmer 5 minutes, or until cooked through. Serve over Couscous (next), topped with feta dressing
(next) and garnished with cucumber and lemon zest.
LEMON COUSCOUS
Courtesy Of Cuisine At Home
¾
C chicken broth
¼
C fresh lemon
juice
1
T unsalted butter
½
t kosher salt
¾
C dry plain
couscous
Bring
broth, lemon juice, butter and salt to a boil in a saucepan. Remove from heat, add couscous, stir and cover. Let stand for
5 minutes, then fluff with a fork.
