Ingredients
* 1 cup Israeli Couscous
* olive oil
* 1 Vidalia onion, sliced into slivers
* 2 cloves garlic
* 4 tablespoons lemon juice
* 1 tablespoon of tahini
* 1 large eggplant, chopped
* 1/2 cup feta cheese, crumbled
* salt and pepper to taste

First, the couscous.

Cook for about 3-5 minutes in boiling water and drain. It should be al dente (just undercooked) like pasta.

Slice the onions as shown, and saute in olive oil.

In another pan heat the garlic in olive oil, and brown the eggplant.

Next, mix the lemon juice, tahini, and a tablespoon of olive oil. mix in a bowl with feta, and all other ingredients. This dish can be served either hot or cold. Salt/pepper to taste.

If you don’t care for the feta, leave it out, you can add chopped black olives if you wish. Let us kow if you tried this and if you made any changes to suit your taste.

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This supermarket hummus was $2.99.

See this can of Chick Peas? 110oz (almost 7 lbs!) from Costco. $2.75. Crazy.

Basic Hummus Recipe
32oz Chick Peas (volume not weight)
5 oz of the liquid from can
2 tbl minced garlic
2 tbl tahini
4 tbl lemon juice

All ingredients are put into a food processor and blended until smooth. That huge can will make about 4 recipes worth, great for a big party. Of course you can buy smaller cans in the supermarket and make one recipe. We use chick peas on top of salads or to add to soup, so they don’t go to waste. If you are not familiar with tahini, it’s a paste made from ground sesame seeds and available in the ethnic section of most supermarkets. If you can’t find it, almond butter can substitute. This recipe lends itself to adjustments depending on your taste. More garlic? More lemon juice? Why not? Start with the amounts above and add to suit your taste. Enjoy.

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