This week Bug-A-Boo chose Disney Princess Week. I'm pretty excited about this week because I really miss the Disney Princesses. Now that Bug-A-Boo is a teenager the days of Disney Princesses are long gone. I miss watching the movies and her dressing up in all of her costumes.

Merida

Tiana

Belle

Snow White

JASMINE from Aladdin

Tonight we are revisiting and rewatching Aladdin and celebrating one of Bug-A-Boo's favorite Princesses, Jasmine. She was Jasmine for Halloween in 2011 when we went to Walt Disney World and she was so excited to wear her costume for the Not-So-Scary Halloween Party. When she got to meet Jasmine a few days later she was so happy when she told her she was dressing up like her for Halloween.

I know that Aladdin takes place somewhere in the Middle East and I know that at Disney World you can meet Jasmine in the Morocco pavilion at EPCOT so I decided to explore dishes and flavors from these parts of the world.

The Menu is set:

Veggie Platter with homemade hummus and tzatiziki

Grilled Moroccan Chicken

Moroccan Couscous

Lately I am trying to buy less pre-packaged and processed foods so I really wanted to try my hand at making homemade hummus and tzatiziki sauce for our veggie platter.

HOMEMADE HUMMUS

INGREDIENTS

1/3 cup good-quality tahini
2–4 tablespoons cold water, or more if needed
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
3/4 teaspoon fine sea salt
2 medium cloves garlic, peeled and smashed
juice of 1 lemon (2–3 tablespoons)
1 (15 ounce) can chickpeas*, rinsed and drained
optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts

INSTRUCTIONS

1. Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.

2. Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.

3. Taste and season with additional salt, cumin, and/or lemon juice if needed.

4. Serve immediately, garnished with your desired toppings, I used olive oil, ground red pepper flakes and parsley. Or transfer to a sealed container and refrigerate for up to 3 days.

HOMEMADE TZATZIKI SAUCE

INGREDIENTS

1 cup Greek yogurt

¼ cup sour cream
1 cucumber, unpeeled and seeded
¼ tsp sea salt
½ TBS white balsamic vinegar
1 TBS lemon juice
½ TBS olive oil
½ tsp garlic powder
1 tsp dill (minced fresh, or dried)
Pinch freshly ground black pepper

INSTRUCTIONS

To strain the yogurt/sour cream:

1. Place a fine mesh strainer on top of a smaller bowl (to catch the water as it drains). Be sure that the strainer does not touch the bottom of the bowl and that there is at least 1-2 inches between them.

2. Put a coffee filter on top of the strainer.

3. Mix 1 cup Greek yogurt and ¼ cup sour cream together. Carefully scoop it onto the coffee filter/strainer and place it in the fridge overnight or for at least 4 hours.

To strain the cucumber:

1. De-seed and grate your cucumber. Put it in a colander over a bowl and sprinkle with salt.

2. Let it sit on the counter for at least 2 hours, occasionally pushing out the excess water.

Putting it together:

1. When you’re ready to make the sauce: squeeze out all excess water from cucumber by pushing it out while in the colander. Then get some thick paper towels, put cucumber in them and ring it out.

2. Put yogurt mixture in a clean, dry mixing bowl. Add all ingredients except cucumber. Once thoroughly mixed add cucumber and refrigerate for at least one hour to let flavors blend.

3. I garnished with olive oil and fresh cracked black pepper. Serve with your favorite Mediterranean food like falafel or gyros!

MOROCCAN GRILLED CHICKEN

INGREDIENTS

1 cup plain whole milk Greek yogurt
2 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces
Vegetable oil, for greasing the grill

INSTRUCTIONS

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
2. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Note: I used chicken thighs as opposed to boneless chicken breasts because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.
MOROCCAN COUSCOUS
INGREDIENTS
1 tablespoon olive oil
1 shallot, minced
1 teaspoon Garam Masala
2 garlic cloves, minced
1 cup chicken stock
1 cup couscous
1/2 cup currants
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
2 tablespoons crumbled feta cheese

INSTRUCTIONS
1. In a 12 inch inch skillet add olive oil and set over medium heat.

2. When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.

3. Add in the garlic and saute for another 30 seconds.

4. Pour in the chicken stock, turn the heat to high and bring the stock to a boil.

5. When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.

6. Add a lid to the skillet and let sit for at about 10 minutes.

7. Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.

I was really pleased with how everything came out. The hummus and tzatiziki were so good. By the end of the meal there was maybe a quarter cup of the hummus left. The chicken and the couscous were so full of flavor. The currants in the couscous added a little touch of sweetness against the strong flavor and slight heat from the Garam Masala, while the mint and the feta added a freshness. So good!!!