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Get a head start on dinner with this fresh take on a slow-simmered meal.
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This bread is made with an overnight starter, so it's very chewy and great for sandwiches. You use the bread machine to do all of the mixing, but it's baked in the oven. If you want a texture with lots of holes, knead less and add more liquid.
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Zucchini bread is made a little healthier with whole wheat flour, wheat bran, and applesauce used in the batter.
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A lightly sweetened, extremely yummy muffin.
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Get Ally's Eggplant Parmesan Recipe from Food Network
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What to bring to your next cookout: This summer veg couscous salad that gets its salty kick from feta.
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This quinoa, couscous, and farro salad with vegetables is tossed in a simple lemon dressing and topped with feta cheese.
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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
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Get Grilled Cauliflower Steak with Israeli Couscous and Olives Recipe from Food Network
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Give your chicken a spicy mediterranean spin.
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This lemony, buttery herb spread is the perfect partner for shrimp.
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Get Pork Chops with Pineapple Gravy and Mexican Couscous Recipe from Food Network