LOUBIEH BI ZEIT
(Green beans in OIl)

This Lebanese favorite is vegan and gluten free. Can also be made with canned beans and tomatoes if you don’t have fresh handy.

1 1/2 lbs fresh green beans, rinsed and trimmed
3 ripe tomatoes chopped
1/2 large onion
5 cloves garlic
2 tbsp olive oil
1/2 tsp cinnamon
salt
roughly 2 1/2 cups water

Sautée onion and garlic in olive oil until soft. Add green beans, tomatoes, and cinnamon, mix well. Finally, add water, and simmer, salt to taste. Let simmer for 20-25 minutes until green beans are soft. Enjoy hot or cold, with or without pita.

Roasted Chicken with Cherry tomatoes, feta, chickpeas and za’atar

8 bone-in skin-on chicken thighs
12 oz block feta cheese cut into small cubes
1 pack of cherry tomatoes, washed
1 can garbanzo beans, drained
1 handful chopped basil
1 head garlic, peeled and rough chopped
1/4 cup za’atar, and couple sprinkles for topping
1/2 cup olive oil, (reserve 1/3)
2 cups couscous
3 cups broth (I like to use a garlic heavy broth here)
Salt and Pepper to taste

Preheat oven to 400F. Place chicken on a lined baking sheet and rub with a couple dabs of olive oil, salt and pepper generously. Bake for 35-40 minutes without turning, until skin is crispy and internal temp has reached 165F.

While chicken is baking, combine feta, tomatoes, garbanzo beans, basil, zaatar, garlic, and 1/3 of the olive oil in a baking dish, toss well and also place in the oven for 25 minutes, until tomatoes are bubbling internally (be careful- hot lava tomatoes) and feta is looking crisp on the outside and melty on the inside.

To prepare the couscous, bring the broth and remaining oil to a boil, then add couscous. Remove from heat immediately and cover. Leave covered for 10 minutes or so, then fluff with a fork.

To plate, spoon some couscous onto the plate, top with tomato/feta/bean mixture, and serve with chicken thighs. Sprinkle za’atar on top of everything, and if you have a bold olive oil, a swirl or two would give the dish some depth.