Nouriri

Cuisine: Mediterranean

  • Mediterranean Chickpea Bowl

    A vibrant grain bowl loaded with roasted chickpeas, cucumber, cherry tomatoes, red onion, kalamata olives, and a creamy lemon-tahini dressing over fluffy couscous. Ready in 25 minutes and endlessly customizable.

    Instructions

    1. Drain and pat dry one can of chickpeas. Toss with olive oil, smoked paprika, cumin, and salt.
    2. Roast at 400°F (200°C) for 20 minutes until crispy.
    3. Cook couscous according to package directions.
    4. Dice cucumber, halve cherry tomatoes, thinly slice red onion.
    5. Whisk tahini, lemon juice, garlic, water, and salt for the dressing.
    6. Assemble bowls: couscous base, roasted chickpeas, vegetables, olives, crumbled feta, drizzle of dressing.

  • Lemon Herb Salmon with Roasted Vegetables

    Flaky salmon fillets baked with lemon, dill, and garlic alongside a sheet pan of seasonal vegetables — broccoli, bell peppers, and zucchini. One pan, zero fuss, maximum nutrition.

    Instructions

    1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
    2. Toss chopped broccoli, bell pepper, and zucchini with olive oil, salt, and pepper. Spread on pan.
    3. Place salmon fillets among the vegetables. Top with lemon slices, minced garlic, fresh dill, and a drizzle of olive oil.
    4. Bake 18-22 minutes until salmon flakes easily.
    5. Squeeze fresh lemon over everything before serving.

  • Greek Quinoa Salad

    A hearty grain salad with fluffy quinoa, crunchy cucumbers, juicy tomatoes, kalamata olives, red onion, and feta — all dressed in a bright red wine vinaigrette. Great for meal prep.

    Instructions

    1. Cook quinoa and let cool completely.
    2. Dice cucumber, halve grape tomatoes, thinly slice red onion, halve olives.
    3. Whisk red wine vinegar, olive oil, dried oregano, garlic, salt, and pepper.
    4. Toss quinoa with vegetables, dressing, and crumbled feta.
    5. Refrigerate 30 minutes to let flavors meld. Serves well cold for 3-4 days.