Riz Bil Kousa Wa Fattoush Wa Baba Ghanoush

Riz Bil Kousa Wa Fattoush Wa Baba Ghanoush is a delicious Lebanese rice dish featuring aromatic rice with zucchini, accompanied by a refreshing fattoush salad and creamy baba ghanoush. This vibrant meal is a celebration of flavors and textures, perfect for a wholesome dining experience.

Ingredients

• Basmati rice - 150 grams
• Zucchini - 2 medium (approx. 250 grams)
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 300 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Pita bread - 1 large, cut into triangles
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 small, diced
• Radishes - 4, thinly sliced
• Mint leaves - 1 tablespoon, chopped
• Tahini - 2 tablespoons
• Eggplant - 1 medium (approx. 250 grams)
• Cumin - 1/2 teaspoon

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak in water for 30 minutes.
2. While the rice is soaking, prepare the baba ghanoush by roasting the eggplant. Preheat the oven to 200°C (400°F). Cut the eggplant in half, brush with olive oil, and roast for 30-35 minutes until soft. Scoop out the flesh and blend with tahini, minced garlic, lemon juice, cumin, salt, and pepper until smooth.
3. In a pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
4. Add the diced zucchini to the pot and cook for 5-7 minutes until slightly softened. Drain the soaked rice and add it to the pot, stirring to combine. Pour in the vegetable broth, add salt and pepper, and bring to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and has absorbed the liquid. Remove from heat and let it sit covered for an additional 5 minutes.
6. While the rice is cooking, prepare the fattoush salad. In a bowl, combine cherry tomatoes, cucumber, radishes, parsley, and mint. Drizzle with lemon juice and the remaining tablespoon of olive oil, and toss to combine.
7. In a separate pan, lightly toast the pita bread triangles until golden and crispy.
8. To serve, fluff the rice with a fork and plate it. Serve alongside the fattoush salad and a generous scoop of baba ghanoush. Garnish with additional chopped parsley if desired.

Nutrition

• Calories: 520
• Protein: 13 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 560 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from vegetables and whole grains, aiding digestion.
• Contains healthy fats from olive oil and tahini, promoting heart health.

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