Like so many, we’ve been watching the events in Egypt unfold these last few weeks. What the future holds for the region, it’s too soon to say. For now, I say, we all celebrate the power of the people to bring down a dictator, and the hope of more freedom and democracy in the Middle East. Look at the joy on the faces in this picture, cribbed from the AP.
And, on a more personal level, and in honor of the amazing revolution currently occurring in Egypt, (and the overthrow of the dictator in Tunisia a few weeks ago) I decided to change our dinner plans tonight from burgers and fries, to spiced burgers and couscous, from Real Simple magazine. Amazing. Truly amazing events taking place. To the people of Egypt, we stand with you! Celebrate!
Spiced Mini Burgers with Couscous Salad
- 1 10-ounce box couscous (1 1/2 cups)
- 1 pound ground beef
- 1 1/2 teaspoons ground cumin
- 1 1/2 tablespoons dried oregano
- kosher salt and black pepper
- 4 tablespoons extra-virgin olive oil
- 6 scallions, sliced
- 4 plum tomatoes, quartered
- 1 seedless cucumber, cut into half-moons
- 3 tablespoons fresh lemon juice
- 1 8-ounce container hummus (optional)
- Place the couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork.
- Form the beef into 12 small ½-inch-thick patties. Sprinkle with the cumin, oregano, 1 teaspoon salt, and ¼ teaspoon pepper.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the patties and cook to the desired doneness, 4 minutes per side for medium.
- Toss the couscous with the scallions, tomatoes, cucumber, lemon juice, remaining oil, 1¼ teaspoons salt, and ¼ teaspoon pepper.
- Serve with the burgers and hummus, if using.
Give this dinner a Mediterranean accent by using ground lamb for the patties and stirring ¼ cup crumbled Feta into the couscous salad.