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👇

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss - A Spring Dinner Favorite

Golden salmon, juicy salsa, and creamy avocado—sunshine on a plate.

Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss - A Spring Dinner Favorite

When it comes to Spring Dinners, this one’s a total winner in our house. My husband is a big-time fish lover—me, not so much. But every now and then, I like to surprise him with a seafood dish, and this one absolutely hit it out of the park. He said it was restaurant-worthy, and honestly? I didn’t mind stealing a few bites myself.

Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss might look a little fancy, but it’s incredibly easy to throw together. The salmon gets a quick sear in garlic-lemon butter, then it’s topped with fresh avocado slices and a bright, chunky tomato salsa made with just a few simple ingredients. Everything comes together in under 30 minutes, which makes it perfect for busy weeknights when I still want dinner to feel fresh and a little special.

This dish really captures the spirit of Spring Dinners—light, flavorful, and full of seasonal ingredients. It’s the kind of meal you’ll crave when the days get longer, the produce gets better, and you want something that feels effortless but still totally delicious.

Enjoy!

What Ingredients do I need?

This fresh and flavorful spring dinner keeps things simple with wholesome, easy-to-find ingredients. Here's everything you'll need to make this salmon dish a success:

Produce

• Fresh tomatoes
• Red onion
• Garlic
• Avocado
• Fresh cilantro
• Lemons
• Limes

Seafood

• Salmon fillets - Wild Caught if possible

Pantry

• Olive oil
• Kosher salt
• Black pepper

Dairy

• Unsalted butter

Substitutions and Variations

Substitutions

• Salmon:  Swap with: Steelhead trout, arctic char, or even mahi-mahi – any firm, flaky fish will work well here.

• Avocado:  Swap with: A dollop of guacamole or sliced cucumber for crunch.

• Tomatoes:  Swap with: Cherry tomatoes (halved), canned fire-roasted tomatoes (drained), or diced bell peppers for a different flavor profile.

• Cilantro:  Swap with: Fresh parsley, basil, or skip entirely if you're not a fan.

• Lime Juice:  Swap with: Lemon juice, white wine vinegar, or a splash of apple cider vinegar.

Variations

• Chicken Breast or Thighs:  Swap the salmon with: Skinless, boneless chicken breasts or thighs (thighs offer a bit more flavor and moisture).  Cooking method: Season and cook the chicken just like you would the salmon, either pan-searing it or grilling it until golden and cooked through. Chicken breasts typically take about 6-7 minutes per side, while thighs might need an extra couple of minutes.

• Crispy Chicken Option:  For some extra crunch, coat the chicken in breadcrumbs (panko works great) before searing. This adds texture and makes the dish feel more indulgent, without losing the light, fresh vibe.

• Go Grilled:  Take it outside! Grill the salmon instead of pan-searing for a smoky flavor—perfect for summer evenings and cookouts.

• Try It Taco-Style:  Flake the cooked salmon and serve in warm tortillas with the salsa and avocado for quick and easy salmon tacos. Great for casual dinners or entertaining.

• Make it a Bowl:  Serve the salmon over a bed of rice, quinoa, or couscous, then top with avocado and salsa for a vibrant spring dinner bowl. Add greens like arugula or baby spinach for an extra veggie boost.

Kitchen Tips and Notes

• Pat the Salmon Dry:  Before cooking, be sure to pat the salmon fillets dry with a paper towel. This helps ensure a nice sear and prevents the fish from steaming in the pan, giving you that perfect golden crust.

• Room Temperature Salmon:  Let your salmon come to room temperature for about 15 minutes before cooking. This allows for even cooking and helps the fish cook faster without drying out.

• Don't Overcook the Fish:  Salmon cooks quickly, and you want it tender and juicy! The fillets should be cooked for around 3-4 minutes on the first side, and 2 minutes on the second. If you’re unsure, check for doneness by gently pressing on the salmon—it should flake easily but still be moist.

• Save the Pan Drippings:  Don’t toss out the buttery, garlicky drippings in the pan—spoon some over the salmon when plating to add extra flavor. It’s a delicious finishing touch that ties everything together.

• Make the Salsa Ahead of Time:  If you’re short on time, you can make the salsa a few hours ahead. The flavors will meld together beautifully, and it will save you time during dinner prep.

• Serve with you favorite side dish:  I served this over quinoa but, you could serve with rice, potatoes, sautéed or roasted vegetables, or a green salad.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Pan-Seared Salmon with Chunky Tomato Salsa & Avocado Bliss

serves 4

Salmon:

4 skinless salmon filets, wild caught if possible
Kosher salt & black pepper - to season
3 tablespoons lemon juice, divided use
1 tablespoon olive oil
2 tablespoons unsalted butter
5 cloves garlic, minced

1 large avocado, sliced (topping)

Salsa:

3 tomatoes, diced
2 tablespoons red onion, small dice
1 tablespoon fresh cilantro leaves, chopped
1 clove garlic, minced
1 tablespoons lime juice
1/4 teaspoon salt

In a medium bowl combine all the salsa ingredients and stir to combine.  Set aside.

Allow the salmon to come to room temperature for 15 minutes on the counter before cooking.  Pat the salmon fillets with paper towel to dry off any moisture.  Season with salt & pepper. Squeeze 1-2 teaspoons of lemon juice over each fillet.

In a large skillet over medium-high heat add olive oil and heat until hot. Add salmon, flesh side down and cook 3-4 minutes.  Flip the salmon and cook for an additional 2 minutes.  Add the butter, garlic, and remaining lemon juice to the pan.  Spoon some of the melted butter/garlic mixture over the salmon as is cooks another minute.  Remove from heat and plate the salmon fillets.  

Top each salmon fillet with a few avocado slices followed by a scoop of salsa.  Drizzle some of the pan drippings using a spoon over the dish and serve immediately.

adapted from Cafe Delites

Hearty Farmhouse Sausage & Potato Soup

A rustic bowl of comfort—savory sausage, tender potatoes, and garden-fresh veggies.

Hearty Farmhouse Sausage & Potato Soup

There’s something about an unseasonably cold day in LA that makes you crave the kind of meal that wraps you up from the inside out—and this Hearty Farmhouse Sausage & Potato Soup does just that. With the skies unusually gray and a crisp chill in the air, it’s been the kind of weather that makes you reach for an oversized sweater, and a big, steaming bowl of something soothing.  I found this recipe on an old card tucked into one of my mom’s recipe boxes—a little worn, with faded ink, and clearly well-loved.  It displayed the source as "Aunt Grace".  My mom's Aunt Grace lived on a sort of Ranch/Farmhouse in Oklahoma and seeing this brought back loads of memories of a different era.  I knew this would be the perfect soup, something simple, hearty, and made with love.

As the soup bubbled gently on the stove, the kitchen filled with the cozy scent of garlic, herbs, and sausage—instantly transporting me to memories of family dinners from years past. Each ingredient felt like a little nod to home cooking at its best: buttery-soft potatoes, rich sausage, and a colorful mix of veggies that might as well have been pulled from a garden, even if they were picked up at my neighborhood market.  This bowl is comfort food at its coziest—steaming, soul-warming, and wrapped in just enough nostalgia to make you slow down and truly savor it. When the California air turns unexpectedly brisk, there’s nothing better than curling up with a bowl like this—it’s a little taste of home, right when you need it most.

Enjoy!

What Ingredients do I need?

Meat

• Italian sausage - links or ground (link casing will be removed)

Produce

• Onion
• Carrots
• Celery
• Mushrooms
• Baby potatoes
• Garlic

Pantry & Seasoning

• Chicken stock 
• Italian seasoning
• Bay leaf
• Kosher salt
• Black pepper

Oils & Basics

• Extra-virgin olive oil

Substitutions and Variations

This soup is wonderfully flexible—perfect for using what you have on hand. Here are a few easy swaps to keep things simple:

Substitutions

• Italian Sausage: Try turkey or chicken sausage for a leaner option, or use ground beef with a pinch of fennel and chili flakes for a similar flavor.

• Baby Potatoes: Any waxy potato will do—Yukon Golds, red potatoes, or even chopped fingerlings work beautifully.

• Mushrooms: Use whatever variety you like—cremini, white button, or even chopped portobello for a deeper, earthier taste.

• Italian Seasoning: A mix of dried oregano, basil, thyme, and rosemary does the trick if you’re out of the pre-mixed blend.

Variations

This Hearty Farmhouse Sausage & Potato Soup is a great base for mixing things up depending on your mood, what’s in the fridge, or who you’re cooking for. Here are a few favorite ways to make it your own:

• Creamy Twist: Stir in a splash of cream or half-and-half at the end for a richer, velvety finish. A handful of grated Parmesan adds an extra cozy touch.

• Greens Galore: Toss in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking for a boost of color and nutrients.

• Spicy Kick: Use hot Italian sausage or add red pepper flakes to turn up the heat just a bit—perfect for those extra-chilly days.

• Herby Upgrade: Add a fresh rosemary sprig or a few thyme sprigs while simmering, then remove before serving for a more aromatic broth.

Kitchen Tips and Notes

• Chop Ahead: Save time by prepping your veggies earlier in the day—or even the night before. Store them in an airtight container in the fridge until you’re ready to cook.

• Browning Is Key: Don’t rush the sausage step—browning it well adds tons of depth to the broth. And don’t forget to scrape up any browned bits when you add the broth—they’re flavor gold!

• Cut Evenly: Dice your potatoes and veggies into similar-sized pieces so they cook evenly and stay tender without turning mushy.

• Make It Ahead: This soup is even better the next day! The flavors deepen overnight, so go ahead and make a big batch—leftovers reheat beautifully for easy lunches.

• Freeze It: Freeze cooled portions in airtight containers for up to 3 months. Just leave a little room at the top for expansion. Perfect for pulling out on a future chilly day.

What to Serve With It

• Crusty Bread or Biscuits: A thick slice of sourdough or a warm, flaky biscuit is perfect for soaking up every last bit of broth.

• Simple Side Salad: Try a crisp green salad with lemon vinaigrette to balance the richness of the soup.

• Rustic Cheese Plate: A small board with sharp cheddar, apple slices, and crackers makes a cozy, farmhouse-style pairing.

This soup is filling enough to stand on its own, but these little extras make it feel like a full, comforting meal—ideal for a slow evening or sharing with friends.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Hearty Farmhouse Sausage & Potato Soup

serves 8

1 pound Italian sausage, removed from casing
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium carrots, peeled and diced
1 stalk celery, diced
1/2 pound mushrooms, sliced
3 cloves garlic, minced
6 cups chicken stock
1 pound baby potatoes, diced
1 tablespoon Italian seasoning
1 bay leaf
1/2 teaspoon kosher salt and freshly-cracked black pepper

Add sausage to a large pot and cook over medium heat for 5-6 minutes, stirring and breaking up the meat until lightly browned. Transfer to a separate plate, and set aside. Drain any unwanted fat from the pot.  

Add the olive oil, carrots, onion, and celery to the pot. Cook for 5 minutes, stirring occasionally.  Add the mushrooms and garlic, and cook for 4 more minutes, stirring occasionally.

Add the chicken stock, potatoes, seasoning, bay leaf, and the cooked sausage. Cook until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked through and tender.

Discard the bay leaf and adjust seasoning if necessary.  Serve warm.