Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Fresh, vibrant, and Mediterranean-inspired, this roasted vegetable couscous with lemon-tahini dressing is perfect for healthy, easy spring dinners — hot or cold!

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Over the past few years, we’ve been trying to bring more Mediterranean flavors into our kitchen — bright, wholesome dishes that feel both nourishing and satisfying. It’s been such a fun and delicious shift, and this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing has quickly become a new favorite on our table.

This colorful roasted vegetable couscous dish is everything I love about Mediterranean cooking: simple ingredients, bold flavor, and that perfect balance of freshness and heartiness. Roasted zucchini, summer squash, and sweet bell peppers bring a rich, caramelized flavor, while the fluffy pearl couscous soaks up every drop of the creamy lemon-tahini dressing. For those on a Mediterranean diet — this dish is packed with vibrant vegetables, healthy fats, and bright, natural flavors that make every bite both nourishing and satisfying.

The first time I made this, I served it warm alongside some pan-seared Mediterranean pork chops, and honestly, it was magic. The couscous held its own next to the juicy, Greek spiced pork, adding a lively, slightly tangy contrast that made every bite pop. Plus, the versatility of this dish makes it a perfect fit for easy spring dinners — serve it hot right off the stove, or chill it for a refreshing side that’s just as delicious the next day.

I love that this healthy Mediterranean recipe brings color and excitement to the plate without feeling heavy. Mediterranean cooking really has a way of making “healthy” feel like a true celebration, not a sacrifice.  Whether you're looking for a flavorful hot side dish for tonight’s dinner, or a make-ahead salad to brighten up your week, this roasted vegetable couscous delivers. It’s bright, beautiful, and filled with the simple joys of the season — exactly the kind of food we’re craving right now.

Enjoy!

What Ingredients do I need?

Produce:

• Zucchini
• Yellow summer squash
• Red bell pepper
• Orange bell pepper
• Garlic
• Fresh parsley
• Lemon

Grains:

• Pearl couscous (aka Israeli couscous)

Canned & Jarred:

• Tahini

Spices:

• Kosher salt
• Black pepper

Oils & Vinegars:

• Olive oil

Substitutions and Variations

Substitutions

One of the best things about this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing is how easy it is to customize! Here are a few simple swaps you can make:

• Vegetables:  Use whatever you have on hand! Eggplant, cherry tomatoes, broccoli, or even asparagus would roast up beautifully. Just aim for a similar quantity of vegetables.

• Couscous:  If you don’t have pearl couscous, regular couscous, quinoa, or even orzo pasta would work nicely here. Just adjust the cooking time according to package directions.

• Tahini:  No tahini? No problem. You can swap it for a little Greek yogurt or a spoonful of hummus for a creamy, tangy dressing with a slightly different flavor.

• Parsley:  Feel free to substitute with fresh basil, cilantro, or mint if you prefer a different herb flavor.

• Olive Oil:  Avocado oil or another mild-flavored oil can easily step in if you’re out of olive oil.

Variations

Want to make this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing your own? Here are a few easy ways to mix it up:

• Spicy Kick:  Add a pinch of crushed red pepper flakes to the dressing or sprinkle roasted vegetables with a little smoked paprika for a bold, smoky heat.

• Extra Greens:  Toss in a handful of baby spinach, arugula, or chopped kale right before serving for a boost of fresh greens.

• Nutty Crunch:  Top with toasted pine nuts, almonds, or pistachios for a little extra texture and richness.

• Cheesy Touch:  Sprinkle crumbled feta or goat cheese on top for a creamy, tangy finish that pairs beautifully with the roasted veggies.

Kitchen Tips and Notes

• Cut Evenly for Even Roasting:  Try to dice your vegetables into similar-sized pieces so they roast evenly. This helps prevent some pieces from getting too soft while others stay undercooked.

• Don’t Crowd the Pan:  Give the veggies room to breathe on the baking sheet. Overcrowding causes them to steam instead of roast, and you’ll miss out on those beautiful browned edges!

• Leftover Love:  This dish makes excellent leftovers! You can repurpose it into a grain bowl with greens, or scoop it into pita bread with extra protein for a quick lunch.

See recipe at the bottom👇

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Fresh & Flavorful: Sumac Grilled Chicken & Citrus Avocado Salad

Bright, Zesty & Nourishing: Sumac Grilled Chicken Salad with Citrus & Avocado – A Fresh Mediterranean Delight!

Sumac Grilled Chicken & Citrus Avocado Salad

This Sumac Grilled Chicken, Citrus, and Avocado Salad is a vibrant, fresh dish bursting with seasonal ingredients and bold Mediterranean flavors. Inspired by a recipe from the Sababa cookbook I recently picked up, this salad perfectly balances juicy grilled chicken with the brightness of citrus, creamy avocado, and a sumac-spiced dressing. The result is a dish that feels light yet satisfying, making it an excellent choice for a weeknight meal, entertaining guests, or even a special spring gathering.

What I love about this salad is how it highlights fresh, in-season produce. Oranges and pomegranates bring a naturally sweet and tangy contrast, while toasted pistachios and fresh mint add layers of texture and flavor. Not only is this dish beautiful to serve, but it’s also packed with health benefits. The combination of lean protein, heart-healthy fats, and antioxidant-rich fruits makes it a nutrient-dense meal that supports overall wellness while tasting absolutely incredible.

Best of all, it’s incredibly simple to make. With a quick marinade for the chicken and a shake-and-go citrus dressing, you can have this dish on the table in under 30 minutes. Whether you're looking for a bright, refreshing weeknight dinner or an elegant salad to serve at a springtime brunch, this Sumac Grilled Chicken, Citrus, and Avocado Salad is a must-try!

What Ingredients do I need?

Produce:

• Oranges
• Lemons
• Avocado
• Pomegranate seeds
• Romaine lettuce
• Fresh thyme
• Fresh mint

Protein:

• Thin-cut chicken cutlets

Pantry Staples:

• Extra-virgin olive oil
• Sumac
• Kosher salt
• Black pepper

Nuts & Seeds:

• Toasted pistachios

Substitutions and Variations

• Chicken cutlets → Boneless, skinless chicken thighs
• Pomegranate seeds → Dried cranberries or fresh strawberries for a pop of sweetness
• Toasted pistachios → Almonds, walnuts, or sunflower seeds
• Romaine lettuce → Arugula, baby spinach, or butter lettuce

Kitchen Tips and Notes

• Marinate for Maximum Flavor – Let the chicken marinate for at least 1 hour, but if you have time, marinating for up to 4 hours enhances the flavor even more.

• Bring Chicken to Room Temperature – Take the marinated chicken out of the fridge 10–15 minutes before grilling to ensure even cooking.

• Preheat the Grill Pan – A properly heated grill pan prevents sticking and helps achieve those beautiful grill marks on the chicken.

• Slice Citrus Over a Bowl – Cut oranges over a bowl to catch the juice. You can add any extra juice to the dressing for extra flavor.

• Storing Cooked Chicken: Store grilled chicken in an airtight container in the fridge for up to 3 days. It’s perfect for meal prep—just reheat gently or enjoy it cold in salads or wraps.

• Dressing: Make the dressing ahead and store it in a sealed jar in the fridge for up to 5 days. Shake well before using.

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Grilled Chicken & Citrus Avocado Salad

Serves 4

For the chicken:
1/2 cup extra-virgin olive oil
1/2 cup orange juice, plus zest from 1 orange
1 tablespoon sumac
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 sprigs thyme
1 1/2 pounds thin-cut chicken cutlets

For the dressing (makes 2/3 cup):
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sumac

For the salad:
2 medium heads romaine, leaves washed and torn
1 large ripe avocado, sliced
2 medium orange, rind removed, cut into 1/4-inch rounds
1/4 cup pomegranate seeds
2 tablespoons chopped toasted pistachios
1 tablespoon chopped fresh mint

Marinate the chicken: Combine the olive oil, orange juice and zest, sumac, salt, pepper, and thyme in a resealable plastic bag. Add the chicken to the bag, tossing to coat the chicken, and seal the bag. Marinate for 1 hour Allow chicken to come to room temperature 10-15 minutes prior to cooking.

Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, orange juice, salt, pepper, and sumac. Shake until combined.

Preheat an indoor grill pan over medium-high heat. Remove the chicken from the marinade. Grill the chicken until done, 3 to 4 minutes per side. Transfer to a plate and cool slightly.

Assemble the salad: Arrange the romaine, avocado, and citrus on a platter. Arrange the chicken on the salad, drizzle the dressing on top. Garnish with pomegranate seeds, pistachios, and mint.



adapted from Sababa by Adeena Sussman

Vibrant Za’atar Chickpea Salad: A Burst of Flavor in Every Bite

A vibrant, herb-packed chickpea salad infused with zesty Za’atar and a garlic-lime vinaigrette—fresh, flavorful, and effortlessly delicious!

Vibrant Za’atar Chickpea Salad

This Vibrant Za’atar Chickpea Salad is a refreshing and flavorful dish that brings the bold, aromatic essence of the Mediterranean straight to your table. The combination of crisp cucumbers, juicy Roma tomatoes, zesty red onion, and hearty chickpeas creates the perfect balance of textures, while the generous handfuls of fresh parsley and dill add a bright, herbaceous touch. But what truly sets this salad apart is the Za’atar spice blend—a fragrant mix of thyme, sumac, and sesame seeds that infuses every bite with a warm, tangy depth of flavor. Paired with a simple yet zesty garlic-lime vinaigrette, this salad is an absolute delight for the senses.

One of the best things about this recipe is its versatility. It’s perfect for a light lunch, a side dish at dinner, or even a refreshing meal prep option for the week ahead. Hosting a gathering? This salad makes a fantastic addition to a Mediterranean-inspired spread alongside hummus, pita, and grilled meats. It’s also great for picnics, potlucks, and BBQs, as it holds up well and only gets better as the flavors meld. Whether you're looking for a nutritious weekday meal or a vibrant dish to impress guests, this salad has you covered.

Aside from its incredible taste, this salad is quick and easy to prepare using simple, pantry-friendly ingredients. Chickpeas provide a satisfying protein boost, while fresh veggies and herbs keep things light and refreshing. With just a few minutes of chopping and whisking, you can have this dish ready in no time—no complicated steps, no fancy equipment required. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe proves that healthy, delicious food can be both effortless and exciting. So, grab your ingredients, sprinkle in some Za’atar magic, and enjoy a burst of Mediterranean flavor in every bite!

Enjoy!

What Ingredients do I need?

Produce:

• Roma tomatoes
• English cucumber
• Red onion
• Fresh parsley
• Fresh dill
• Garlic cloves
• Lime

Pantry Staples:

• Canned chickpeas
• Za’atar spice
• Extra virgin olive oil
• Salt & pepper

Substitutions and Variations

Substitutions

• Za’atar Spice Substitutes:  Mix of dried thyme, sesame seeds, and sumac (if sumac is unavailable, try lemon zest for tang) or Italian seasoning + sesame seeds + a dash of lemon zest

• Roma Tomatoes Substitutes:  Cherry or grape tomatoes, halved or Heirloom tomatoes for a juicier, more colorful option

• English Cucumber Substitutes:  Persian cucumbers for a similar mild flavor or Regular cucumbers (peeled and deseeded to reduce bitterness)

• Chickpeas Substitutes:  

  White beans (cannellini or great northern) for a softer texture

Kitchen Tips and Notes

• For the Best Flavor, Let It Marinate: Allow the salad to sit for at least 10–15 minutes after adding the dressing. This helps the Za’atar spice and vinaigrette soak into the chickpeas and veggies, enhancing the flavor.

• Use Fresh Herbs for Maximum Freshness: Fresh parsley and dill are key to the salad’s vibrant taste.

• Rinse & Drain Chickpeas Well:  Canned chickpeas should be rinsed thoroughly under cold water to remove excess sodium and any canned taste. Patting them dry will help them absorb the flavors better.

• Make It a Meal:  Turn this salad into a full meal by serving it with grilled chicken, shrimp, or tofu. You can also stuff it into pita bread or serve it over a bed of quinoa or couscous for added heartiness.

• Store Leftovers Smartly:  This salad stays fresh in the fridge for up to 3 days. Store in an airtight container.

• All about Za'atar:  this spice mix is a mixture of sumac, sesame seed & herbs used throughout the Middle East and Mediterranean. Sprinkle it on vegetables, salads, and more!

     EQUIPMENT YOU MAY NEED     

• Cutting Board – For chopping the veggies and herbs.
• Sharp Knife – To dice tomatoes, cucumbers, and slice onions evenly.
• Mixing Bowl – A large bowl to toss the salad ingredients together.
• Whisk  – For mixing the dressing smoothly.
• Citrus Juicer (Optional) – To easily extract fresh lime juice.
• Colander or Strainer – For rinsing and draining the chickpeas.
• Measuring Spoons & Cups – For accurate ingredient portions.
• Salad Spoons – To mix and serve the salad effortlessly.
• Za'atar Spice mix - an important part of the salad that should be missed!

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Vibrant Za’atar Chickpea Salad: A Burst of Flavor in Every Bite

serves 4

1 cup canned chickpeas, drained
2 tbsp Za’atar spice
3 Roma tomatoes, diced
1/2 English cucumber, diced
1 small red onion, sliced in 1/2 moons
1 cup chopped parsley
1 cup chopped dill

For the Garlic Vinaigrette:

1–2 garlic cloves, minced
1 large lime, juice of
1/3 cup extra virgin olive oil
Salt & Pepper

In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley and dill. Add the remaining Za’atar, and mix gently.

In a small bowl, whisk together the dressing ingredients and pour the dressing over the chickpea salad and mix.

Summer Fresh Recipe Series: Shirazi Salad

Shirazi Salad is a simple everyday Persian salad that is filled with fresh, crunchy ingredients that bursts with flavor.  The six ingredient salad perfect summer!

Shirazi Salad

If you are following the Mediterranean diet or like Middle Eastern, or Persian food then this is a great salad for you.  It calls for only 6 ingredients to make!

Use the best summer tomatoes you can find.  I like Roma tomatoes, which I core and seed.  Persian cucumbers are short thin, and seedless, plus they have a thin skin so they don't need peeling.  They are great to snack on and have a fresh flavor.  If you can't find these then English or hothouse cucumbers would be your next choice.  Use red onion, fresh mint, and some lemon juice if you like to provide a little acid.  Everything should be diced really fine.  To cut down on my knife work I used my Mueller Multi Chopper.  It was perfect for the job, making a fine dice of all the veggies that was done in minutes!


Try this simple salad today.  It will be one that you will make on repeat all summer!


Enjoy!

What Ingredients do I need?

• Persian cucumbers - English cucumber (or hothouse) will work as well

• Ripe Tomatoes - I love Roma, but any fresh tomatoes will work.  You will need to core and see them as you don't want any of the extra juice.

• Red onion

• Fresh Mint

• Lemon - for juicing

• Olive oil

Substitutions and Variations

• Leave out the mint if you don't care for it. Or use dried mint.

• Use your favorite type of tomato, even cherry tomatoes would be fun.  Just keep everything chopped around the same size.

• You want a cucumber that doesn't have seeds.  English and Perisan are great since you don't have to peel them.  If all you can find are regular cucumbers, make sure to peel and seed them on the inside.  You don't want the extra juices from the seed pulp in your salad.

Kitchen Tips and Notes

• It's best to add the olive oil to each serving.  If you toss it over the entire salad then any leftovers will get pretty soggy.

• Use a really good olive oil, with a good flavor.

• I love my Mueller Multi Chopper!  I made this salad in about 10 minutes using this chopper.  Saved me a lot of time and a lot of knife work.
• Leftovers should be placed in a sealed container and stored in the refrigerator for up to 3 days.

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Shirazi Salad

serves 4

4 Persian cucumbers or 1 English cucumber
4 Roma tomatoes, cored and seeded
1/2 small red onion
1 lemon
olive oil
10-12 leaves of mint, chopped
kosher salt & black pepper to taste

Finely chop the cucumbers, tomatoes, and red onion in to a small dice and place together in a medium bowl.  Add the fresh mint and squeeze the juice of 1 lemon over the salad tossing the ingredients.

Add servings to individual dishes and bowls and douse with 1-2 tablespoons of olive oil.  Serve at room temperature.  

Fattoush Salad with Chicken

Fattoush Salad is a light and fresh salad of Lebanese origin, that combines veggies and herbs and the use of day old pita bread.  This variation includes grilled chicken for that extra bit of protein and the whole salad is topped with a refreshing lemon vinaigrette.

Fattoush Salad with Chicken

If your following a more Mediterranean Diet then this salad fits right in.  There are many different variations out there for Fattoush Salad made in different Middle Eastern countries.  The key is the use of day old pita that is torn in to pieces that are toasted in olive oil and used in the salad.  Similar to the Italian Panzanella Salad, or any salad with homemade croutons.

This variation is filled with lettuce, cucumber, radishes, green onions, with fresh herbs.  I've added grilled chicken slices to the salad for more protein which turns this into more of an entrée salad.  Everything is combined and then tossed with a refreshing lemon vinaigrette.  Perfect for summer!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil
• pita bread
• romaine lettuce
• cucumber
• green onions
• radishes
• mint
• parsley
• cooked grilled chicken
• lemon
• garlic
• sumac - a tangy, lemony spice used in many Middle Eastern dishes.  It can be found in the spice section of your grocery store.

Substitutions and Variations

• Use red leaf, green leaf, or butter lettuce

• Use Persian cucumbers

• Add any vegetables that you like, such as ripe summer tomatoes

• Add feta cheese

• Switch the dressing - try a different vinegar or add pomegranate molasses

Kitchen Tips and Notes

• Pita chips may be tossed with olive oil and toasted in a 350 degree oven for 10 minutes.

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Fattoush Salad with Chicken

serves 4

2 Tablespoons olive oil
1 pita bread round, torn into bite sized pieces
4 cups romaine lettuce, torn
1/2 of a large hot house cucumber, chopped
1/2 cup sliced radishes
1/2 cup sliced green onions
1/4 mixed chopped mint and parsley
2 cups of grilled, sliced chicken breast

Lemon Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground sumac

In a skillet over medium heat add 1 Tablespoon of olive oil and allow to heat.  Add half the pita pieces and toast in the skillet for about 2-3 minutes until golden brown.  Remove pieces to drain on a paper towel.  Repeat with the remaining 1 Tablespoon of olive oil and pita pieces.

In a small bowl or jar add the vinaigrette ingredients and whisk or shake until combined.  

In a large bowl add lettuce, cucumber, radishes, green onions, and herbs.  Toss with some of the salad dressing.  Add the pita chips and the chicken breast tossing to combine.  Serve with the remaining lemon vinaigrette on the side.

 

Shaved Summer Squash Salad

Ribbons of squash laced with a lemon basil vinaigrette sit atop a jazzed up Greek yogurt to make one of the lightest summer salads around!

We're still late summer eating around here but there is a definite change in the air.  The days are warm and the nights are now getting cool.  Autumn is on it's way.

While we can, we are still enjoying summer's bounty of produce and eating light and healthy.  Today's dish can definitely qualify as part of the Mediterranean diet and is very healthy, yet full of flavor.  Today we are serving up a light salad.  One that's part salad, and one that's part dip.  This combination is equally stunning and unique and one that you are sure to enjoy!

SHAVED SUMMER SQUASH SALAD

Ribbons of zucchini and summer squash are the star of the dish and are laced in a delicate lemon basil vinaigrette.  The base of the salad is Greek yogurt that is jazzed up with garlic and lemon juice and thinned out with some heavenly olive oil to make this a more spreadable base that serves as a dip for the squash.  The squash salad is piled high on the yogurt and topped with some chopped almonds for crunch and red pepper flakes for a little heat.  This is one winner of a salad!

This dish goes perfectly with my Paprika Potato and Tomato Tarts for a light dinner or lunch.  You could also serve this as a side dish with any grilled chicken, beef, pork or fish.  It's a versatile dish that is light and fresh and utterly scrumptious.

Enjoy!

Shaved Summer Squash Salad

serves 6-8

1 lb zucchini, ends trimmed
1 lb yellow summer squash, end trimmed
3 tsp salt, divided
5 1/2 Tbsp olive oil, divided
4 1/2 Tbsp fresh lemon juice, divided
1 Tbsp fresh basil, chopped
1/2 tsp black pepper, divided
1 cup plain Greek yogurt
1 clove garlic, minced
1/4 cup toasted almonds, rough chopped
Garnish: fresh basil leaves, crushed red pepper flakes

Use a Y-shaped vegetable peeler or a mandoline to shave zucchini and yellow squash lengthwise into very thin ribbons.  Place them in a colander and sprinkle with 1 teaspoon of salt.  Toss to coast and allow to stand for 10 minutes to pull out any excess moisture in the squash.  Rinse with cold water and thoroughly pat dry.

In a large bowl whisk together 3 tablespoons of olive oil, 3 tablespoons of lemon juice, the chopped basil, 1 teaspoon salt, and 1/4 teaspoon pepper.  Add zucchini and squash and toss to combine.  

In a medium bowl mix together the yogurt, garlic, 2 1/2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.

Using the back of a large spoon spread the yogurt onto a serving platter.  Arrange the squash mixture (draining of any excess moisture) over the yogurt.  Top with chopped almonds.  Garnish with basil leaves and red pepper flakes if desired.  Serve immediately.

source:  Entertain & Celebrate Summer 2020