Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young green jackfruit, then use your hands or two forks to shred it into smaller pieces.

2. 2

   In a medium bowl, combine 1 thinly sliced large red onion with 1 tablespoon of ground sumac and 1 tablespoon of fresh lemon juice; toss well to coat and set aside to marinate.

3. 3

   Heat 2 tablespoons of extra virgin olive oil in a large skillet or wok over medium-high heat, then add 4 minced cloves of garlic and cook for 30 seconds until fragrant, followed by 2 thinly sliced bell peppers and cook for 3-4 minutes until slightly softened.

4. 4

   Add the shredded 20 ounces of jackfruit to the skillet with the vegetables and stir-fry for 5-7 minutes, allowing it to brown lightly, then stir in 2 tablespoons of za'atar spice blend, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

5. 5

   In a separate pot, bring 1.5 cups of vegetable broth to a boil, stir in 1.5 cups of uncooked medium grain couscous, remove the pot from heat, cover tightly, and let it stand for 5 minutes until all the liquid is absorbed, then fluff with a fork.

6. 6

   While the couscous is resting, prepare the tahini drizzle by whisking together 1/4 cup of tahini, 2 tablespoons of water, 1 tablespoon of fresh lemon juice, and a pinch of salt until smooth and creamy.

7. 7

   Stir 1/4 cup of chopped fresh parsley into the jackfruit mixture, then serve the Za'atar Jackfruit Stir-fry over the fluffy couscous, garnished with the sumac onions, and drizzled generously with the tahini sauce.