The BEST Mediterranean Bowls For a Weeknight Vacation

 

The BEST Mediterranean Bowls For a Weeknight Vacation
— by Jorda Peterson 

Everyone loves a quick, deceptively simple and healthy dinner that the whole family- whether that’s you and your four kids, or you and your four cats- can enjoy!

            

    WHOEVER said "a little does a lot" obviously cooked this recipe. Oh wait- I said that! This recipe takes quite a few ingredients, but not a lot of actual quantity! The spices bring this dish together, creating an aromatic and flavorful combination that contrasts with the creamy, tart dressing and tangy, savory meat. Three bites in and I promise, you'll swear you took a trip to the shores of the Mediterranean Sea! Give this dish a good toss before serving and try not to eat the whole thing under thirty seconds!

DON'T MISS: Marinating the onion, marinating the meat, & the dressing.

OKAY TO SKIP: Paprika if you have cayenne/red pepper flakes, onion powder, & chives. 

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Ingredients:

• 1 CUP pearl couscous
• I CAN chickpeas
• 1 TSP paprika
• 1/2 TSP cayenne
• 1 TSP garlic powder
• 1 TSP onion powder
• 1 TSP cumin
• 1/4 TSP allspice
• 1 /4 TSP nutmeg
• 1/4 TSP cardamom
• S&P measured with the heart
• 1 1/2 TBSP minced garlic cloves
• 1/4 CUP olive oil, avocado oil, or coconut oil
• Caution: If using coconut oil, be wary of a taste difference.
• 1 red onion
• 1/2 CUP white vinegar
• 1/3 CUP honey, agave syrup, or different liquid sweetener
• I English cucumber
• 3 TSP fresh dill
• 2 TBSP fresh cilantro
• 1 BOX multi-colored, cherry, or sun-kissed tomatoes
• 1 1/4 LBS. chicken thighs/breasts, or beef/angus sirloin
• Alternative: I LB. firm tofu/tempeh
• 2 TBSP feta
• 1/2 CUP Greek yogurt
• 1 TBSP lemon juice (preferably fresh-squeezed, but store-bought works too)
• 1/4 TSP cayenne (if you like a little extra fire)
• 1 TSP chives
• Optional: pepperoncinis

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STEP-BY-STEP INSTRUCTIONS

• Thaw the meat, preferably 3-4 hours in advance.
• Pro tip: For red meat, thaw on a time crunch in a bowl filled with cold water. For white meat, thaw in the fridge instead of the countertop.
• Slice meat into 1 inch strips, a.k.a. bite-sized pieces. Create spice marinade using paprika, cayenne, salt, pepper, garlic powder, allspice, nutmeg, cardamom, garlic cloves, lemon juice, and oil of choice. Cover, and let marinate in the fridge as long as possible.
• Slice red onion long ways and add to a medium-sized jar filled with the white vinegar, honey, and a bit of water as well. Seal tightly and let marinade in the fridge as long as possible.
• Drain chickpeas, then be sure to rinse them off in a strainer under cold water. Fully dry, then rub in oil of choice and paprika, cayenne, salt, pepper, garlic powder, onion powder, and cumin. Cook for around 18 minutes.
• If using air fryer, set to 400 and cook for 15-18 minutes. If using oven, set to 350 and cook for 18-20 minutes.
• Bring water to boil and add pearl couscous. Turn burner off if complete before chickpeas.
• While marinating and cooking, slice cucumber long ways then thinly slice. Slice tomatoes in half. Chop dill and cilantro. Set all vegetables aside.
• Combine feta, Greek yogurt, dill, lemon juice, chives, pepper, and cayenne (if needed). Stir with spoon, whisk, or immersion blender. Set aside.
• Pour meat with marinade onto a frying pan, and cook until most of the liquid is absorbed or until the meat is cooked to your preferences.
• Pro tip: Most types of meat are done cooking just about when you think they need another minute. The line between cooking meat medium-rare and well-done is a fine one!
• Layer the bowls accordingly: couscous, chickpeas, meat, veggies, marinated onion, and dressing!
• I like it best when tossed all together 😉

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Easy-peasy, lemon-squeezy!