Middle Eastern Appetizer "Greek Meze"

Ingredients:

• 1/2 small red onion, cut into thin half rings
• 280 gr. couscous (1.5 tbsp.)
• 2 cups frozen soybeans edamame, defrost and clean
• 1.5 cups cherry tomatoes, each halved
• 1/4 cup chopped fresh parsley
• 3 tbsp. l. olive oil
• Juice of 1 lemon
• Coarse salt and freshly ground pepper
• 1 cup roasted red pepper hummus
  (chickpea puree with sesame paste tahini, garlic, lemon juice, with the addition of roasted peppers), recipe Homemade hummus
• 8 pieces of ready-made frozen or canned dolma
• 1/4 cup canned peppadew peppers, halved
• 2 pitas from whole grain or thin lavash, cut into pieces and fry in a frying pan

Preparation:

1. Cover the red onion with iced water and let sit while the couscous and edamame are cooking.
2. Prepare couscous according to package directions.
3. Cook the beans in salted water, drain in a colander, and rinse under cold water. In a large bowl, combine the edamame beans, tomatoes, parsley, olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Fluff the couscous with a fork. Remove the red onion from the water and squeeze it out slightly. Add the couscous and red onion to the bowl with the beans and stir. Divide Greek Meze on plates and serve with hummus, dolma, pickled peppers and bread.