Pan-Fried Chicken Cutlets, Israeli Couscous Salad and Roasted Zucchini with Parmesan

Ingredients

• 1.5 cup Israeli Couscous
• 2 cup Water (for cooking couscous)
• 1 tbsp Olive Oil (for toasting couscous)
• 0.5 tsp Salt (for cooking couscous)
• 1.5 cup English Cucumber (diced)
• 1 cup Cherry Tomatoes (halved)
• 1 cup Red Bell Pepper (diced)
• 0.5 cup Red Onion (finely chopped)
• 1 can (15 oz) Chickpeas (rinsed and drained)
• 0.5 cup Feta Cheese (crumbled)
• 0.5 cup Fresh Parsley (chopped)
• 0.25 cup Fresh Mint (chopped)
• 0.25 cup Extra Virgin Olive Oil (for dressing)
• 0.25 cup Lemon Juice (freshly squeezed, from about 2 lemons)
• 2 clove Garlic (minced)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Cook the Israeli Couscous

   • Heat 1 tbsp of olive oil in a medium saucepan over medium heat.
   • Add the Israeli couscous and toast for 2-3 minutes, stirring constantly, until it turns a light golden brown and smells nutty.
   • Carefully pour in 2 cups of water and add 1/2 tsp of salt. Bring the mixture to a rolling boil.
   • Reduce the heat to low, cover the saucepan, and let it simmer for 8-10 minutes, or until the couscous is tender (al dente) and has absorbed most of the water.
   • Drain any excess water. Fluff the couscous with a fork and spread it on a baking sheet to cool completely, about 10-15 minutes. This prevents it from clumping.
2. 2

   Prepare the Lemon Vinaigrette

   • In a small bowl or a jar with a tight-fitting lid, combine the 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, and minced garlic.
   • Add the remaining 1/2 tsp of salt and 1/2 tsp of black pepper.
   • Whisk vigorously or shake the jar until the dressing is well-emulsified and slightly creamy.
3. 3

   Assemble the Salad

Ingredients

• 1.5 lbs zucchini (About 3-4 medium zucchini)
• 2 tbsp olive oil (Extra virgin recommended)
• 0.5 cup parmesan cheese (Freshly grated from a block for best results)
• 1 tsp garlic powder
• 1 tsp italian seasoning (Or a mix of dried oregano and basil)
• 0.75 tsp kosher salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Optional, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and thoroughly dry the zucchini. Trim the ends and cut into 1/2-inch thick rounds or 3-inch long spears (by quartering them lengthwise). Uniformity is key for even cooking.

3. 3

   In a large bowl, toss the zucchini with olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper until every piece is evenly coated.

4. 4

   Arrange the seasoned zucchini in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure the zucchini roasts rather than steams.

5. 5

   Roast for 12-15 minutes, or until the zucchini is tender-crisp and beginning to brown on the edges.

6. 6

   Carefully remove the baking sheet from the oven. Sprinkle the freshly grated Parmesan cheese evenly over the zucchini.

7. 7

   Return to the oven and bake for another 5-7 minutes, until the cheese is melted, bubbly, and golden brown. For extra crispiness, you can switch to the broiler for the last 1-2 minutes, watching closely to prevent burning.

8. 8

   Remove from the oven, garnish with fresh parsley if desired, and serve immediately.