#freshherbs

This Summer Vegetable Couscous Salad is great for hot summer days because it is light and cool. It's full of fresh herbs and vegetables, and the flavors and textures go well together. The feta cheese makes the dish just right by adding a creamy and salty element.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a bowl, pour the boiling water over the couscous and cover. Let it sit for 5 minutes, then fluff with a fork and let it cool. In a large mixing bowl, combine the cooked couscous, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint. In a separate small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Pour the dressing over the salad and toss to coat all the ingredients evenly. Sprinkle the crumbled feta cheese on top of the salad. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy your refreshing Summer Vegetable Couscous Salad!

Prep Time: 15 minutes

Cook Time: 5 minutes

Tabbouleh Salad is a refreshing Middle Eastern salad made with fresh herbs, tomatoes, and bulgur wheat, tossed in a zesty lemon and olive oil dressing. It's a light and healthy dish perfect for a summer day.

Ingredients: 1 cup finely chopped fresh parsley. 1/4 cup finely chopped fresh mint leaves. 2 ripe tomatoes, diced. 1/2 cup finely chopped red onion. 1/4 cup bulgur wheat. 1/4 cup lemon juice. 1/4 cup extra-virgin olive oil. Salt and pepper to taste.

Instructions: Place the bulgur wheat in a bowl and cover it with hot water. Let it sit for about 10 minutes until it softens. Drain any excess water and fluff it with a fork. In a large mixing bowl, combine the chopped parsley, mint, diced tomatoes, and red onion. Add the softened bulgur wheat to the bowl and mix well. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine all the ingredients. Refrigerate the Tabbouleh Salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This gluten-free quinoa salad is a refreshing and nutritious dish that's perfect for a light lunch or as a side dish for dinner. Packed with fresh vegetables, herbs, and a zesty dressing, it's a delightful gluten-free option for all occasions.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese optional. 3 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Put the quinoa and 2 cups of water in a medium saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is absorbed. Take the cooked quinoa and use a fork to fluff it up. Then let it cool to room temperature. Put the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint leaves in a large bowl. You can add crumbled feta cheese for extra flavor if you want to. Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and toss it to mix everything together. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Serve cold, and if you want, add more mint leaves to the top.

Prep Time: 15 minutes

Cook Time: 20 minutes

This flavorful and texture-packed vegan version of the traditional chicken salad is sure to please. Tofu serves as a substantial and high-protein foundation, with the addition of rich vegan mayonnaise and zesty Dijon mustard for complexity. This filling dish gets brightness and freshness from crunchy celery and onion and fresh parsley.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1/4 cup vegan mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/4 cup celery, finely chopped. 1/4 cup red onion, finely chopped. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the cubed tofu, vegan mayonnaise, Dijon mustard, and lemon juice. Mix well to coat the tofu evenly. Add the chopped celery, red onion, and parsley to the bowl. Stir until all ingredients are well combined. Season the salad with salt and pepper to taste. Adjust seasoning if necessary. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A simple and flavorful dish featuring tender baked chicken breasts with seasoned potatoes, bright lemon slices, and fragrant oregano.

Ingredients: 4 chicken breasts. 4 potatoes, sliced. 1 lemon, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Add garlic, oregano, salt, and pepper to a large bowl and toss the potatoes with them. Put the chicken breasts in a baking dish and sprinkle them with pepper and salt. Wrap the chicken breasts in slices of potato and lemon. After the oven is hot, bake for 25 to 30 minutes, or until the potatoes are soft and the chicken is cooked all the way through. If you want, you can serve it hot with fresh oregano leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

These rosemary and lemon roasted baby potatoes are a flavorful side dish perfect for any occasion. The combination of fresh rosemary and tangy lemon adds brightness to the dish, while roasting brings out the natural sweetness of the potatoes. Plus, it's gluten-free!

Ingredients: 1 lb baby potatoes, halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut baby potatoes in half and add them to a bowl. Add olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper. Toss the potatoes until they are evenly covered. Place the potatoes on a baking sheet that has been lined with parchment paper so that they are all in one layer. Put the potatoes in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them once or twice during the cooking time. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 30 minutes

You can enjoy couscous in a tasty way with these fresh basil and oregano couscous cakes. They're crunchy on the outside, soft on the inside, and smell great thanks to the fresh herbs. This is great as a side dish or a light starter.

Ingredients: 1 cup couscous. 1 1/4 cups vegetable broth. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh oregano leaves, chopped. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 2 eggs, beaten. Salt and pepper to taste. Olive oil for frying.

Instructions: In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Transfer the cooked couscous to a mixing bowl and let it cool for a few minutes. Add the chopped basil, chopped oregano, grated Parmesan cheese, breadcrumbs, and beaten eggs to the couscous. Mix until well combined. Season the mixture with salt and pepper to taste. Form the mixture into small patties or cakes, about the size of your palm. Heat olive oil in a skillet over medium-high heat. Fry the couscous cakes in the hot oil until they are golden brown and crispy on both sides, about 3-4 minutes per side. Remove the couscous cakes from the skillet and place them on paper towels to drain any excess oil. Serve the fresh basil and oregano couscous cakes hot, garnished with additional fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes