1½ to 2 cups Israeli couscous
2 medium cucumbers
¼ bunch parsley
1 medium lemon
2 Tbsp olive oil
¼ tsp garlic powder
¼ tsp salt
freshly cracked pepper to taste
3 oz. crumbled feta cheese
Bring a medium pot of water to a rolling boil. Add the couscous and continue to let it boil for 5-7 minutes, or until the couscous is tender. Drain the couscous in a colander or wire mesh sieve (if the holes in the colander are too big). Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
Cut the cucumber into quarter rounds and place them in a large bowl. Take a big handful (or about ¼ bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.
Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.
Add the cooled and drained couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed. Serve immediately or chill until ready to eat.
1 cup quinoa
3 tbsps extra-virgin olive oil
2 tbsps fresh lemon juice
1 tbsp red wine vinegar
1/2 tsp dried oregano
2 cups grape tomatoes halved
1 cup cucumber
1/4 cup fresh parsley (chopped)
1/4 cup diced red onions
1/2 cup black olives (pitted Kalamata)
1/2 cup feta cheese (diced, about 4 ounces)
freshly ground pepper
Cook the quinoa according to the package directions; set aside to cool.
In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar and dried oregano.
Add in the cooled quinoa, tomatoes, cucumber, fresh parsley, red onion, Kalamata olives and feta cheese and toss to combine.
Season with salt and pepper to taste. Serve or refrigerate.
4 cups low fat low sodium chicken broth
2 cloves garlic (minced)
1/2 cup purple onion (minced)
1/2 cup carrots (diced)
1 cup pearl barley
1/2 cup zucchini (diced)
2 tbsps fresh parsley (chopped)
1 tsp olive oil
1 tbsp lemon juice
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
olive oil (a splash of)
1 finely chopped onion
1 1/2 cup plum tomatoes (chopped)
1 cup quinoa
2 cups hot water
1 tbsp thyme
1 tbsp paprika
1 cup seafood (mix, prawns/ squids /mussels)
1 bunch fresh parsley
salt (to taste)
Heat the oil in a large pan and cook the onion for a few minutes with the lid on until it softens.
Add the quinoa with the paprika, thyme and tomatoes. Cook for 1 minute and then add the boiling water.
Cook uncovered for about 15 minutes or until most of the water has evaporated.
Add the seafood mix and put the lid on, cook for about 5 mins. If frozen you may need to add a few minutes.
Squeeze over 1/2 lemon or a whole one, I personally prefer more than half. Sprinkle the fresh parsley and serve with some extra lemon wedges.