Bonus Recipe for a Middle East Feast

By Debbie Koenig

Over the last decade or so, I’ve created hundreds of recipes for Weight Watchers. I have to confess, I secretly have favorites. Such is the case with the dishes that make up the “Middle East Feast” in the March/April 2018 issue of the magazine. I love them. There’s a crisp, lemony salad made with toasted pita bread, a tart-sweet-spicy dip made from roasted red peppers and walnuts, an exquisite chicken stew with butternut squash, oranges, and onions, plus more. But even with all that, I still have another recipe that didn’t make it into the magazine. That one, a spread called Ful Medames, consists of mashed fava beans cooked with tomato, lemon, and spices, and can be served hot or at room temp. And thanks to the new WW Freestyle™ program, it has 0 SmartPoints® per serving.

Canned fava beans can be hard to find—look for them in stores with solid Mediterranean sections, and if you strike out, swap in a can of pinto beans.  

Ful Medames
PREP 10 MIN
COOK 30 MIN
SERVES 12

0 SmartPoints value per serving

1 Tbsp olive oil
½ medium onion, minced
2 cloves garlic, minced
1 tsp cumin
1 medium tomato, seeded and diced
1 (15-oz) can fava beans, rinsed and drained
½ cup water
Salt and black pepper
3–4 Tbsp lemon juice

1. In a large nonstick skillet, heat olive oil over medium heat. Cook onion, stirring occasionally, until golden, 5–8 minutes. Add garlic and cumin and cook for 1 minute. Add tomato, fava beans, and water and bring to a boil. Reduce heat to medium-low, season with salt and pepper to taste, and cover. Simmer for 10 minutes, until the beans are quite soft.
2. Remove lid and continue to cook until most liquid has evaporated, about 10 minutes. Remove from heat.
3. Pour mixture into a large bowl and add lemon juice to taste. Using a potato masher, mash the mixture until chunky-smooth. Serve warm or at room temperature.

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