How To make Herbed Pork Cutlets,Greek Vegetable Salad w/Couscous,Cucumber

Garlic Zucchini Stir Fry in 10 Minutes!

Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.

▶️ INGREDIENT LIST: (2 to 3 servings)

900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped

▶️ METHOD:

Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.

Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)

If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.

The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.

✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD

This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.

▶️ IMPORTANT TIPS:

???? Cut the zucchini into 1/2 inch disc

???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)

???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out

???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out

✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD

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▶️ Other Videos your may like:
Curry Spiced Roasted Vegetables (with Chickpeas):
Quinoa Chickpea Bowl:
Easy Carrot Hummus Recipe:
Black Bean Pita Sandwiches:
Homestyle Lentil Stew / Hearty Lentil Soup:

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Fabio's Kitchen: Season 2 Episode 4, White Fish and Couscous

In this week’s episode, I am making WHITE FISH WITH COUSCOUS. I like my food to be done QUICKLY, and we’re making today’s episode in the short time it takes to cook couscous. We’re doing an elevated version of couscous, where we boil it in broth, which allows it to cook quickly with an extra added depth of flavor.

Do me a favor and share the link and share the video with anyone you know, and subscribe to my channel. Thank you very much. I love you all!! Cheers!

White Fish and Couscous recipe can be found here:

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Annie's Greek Meatballs, baked aubergines & Couscous

A step-by-step recipe to these delicious meatballs, baked aubergines with toppings and an easy couscous salad. Super easy and yummy everyday dish. Get your chef's hat on and join in on Cooking with Annie.

Mediterranean Day | TV Episode | Sam The Cooking Guy

The brand new TV series of SAM THE COOKING GUY continues with the 3rd new episode, MEDITERRANEAN DAY.

00:00 Intro
00:56 Cutting & cooking vegetables
1:53 Adding garlic & seasonings
2:32 Adding tomatoes
3:18 Salting
3:30 Adding spinach
4:15 Adding eggs & covering
4:44 The reveal & finishing touches
5:12 Serving - Shakshouka
5:24 First Bite - Shakshouka
6:08 Cutting vegetables & building salad
8:03 Making a dressing
8:45 Flattening chicken
9:34 Seasoning & Grilling chicken
9:57 Dressing the salad
10:28 Serving salad & finishing chicken
11:26 First Bite - Greek salad
11:59 Addressing & toasting the couscous
12:50 Boiling couscous
13:39 Cutting & cooking vegetables
15:27 Making a dressing & wilting arugula
17:25 Finishing the couscous
17:39 Building - couscous
18:01 First Bite - couscous
18:42 What is Tahini?
19:05 Making a sauce
21:02 Making lamb meatballs
22:45 Cooking the meatballs
23:59 Plating - Lamb tahini pita
24:50 First Bite - Lamb Tahini Pita
25:15 Outro

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Barramundi with Santorini Couscous Salad | Everyday Gourmet S5 E56

As seen on Everyday Gourmet.
Full recipe available here:

Greek Layer Dip | Pantry Staples | Everyday Food with Sarah Carey

Looking for ways to use up those olives at home? You’ll love Sarah Carey’s Mediterranean spin on traditional seven-layer dip! It’s the perfect wholesome party starter that’s piled with delicious toppings like Kalamata olives, tomatoes, cucumbers, fresh herbs, and Feta.

#EverydayFood #SarahCarey #Greek #Dip #Recipe #Martha

00:00 Introduction
00:50 Making the Dip
2:19 Prepping the Toppings
4:15 Assembling the Layers
6:00 Taste Test

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Greek Layer Dip | Pantry Staples | Everyday Food with Sarah Carey