From Morocco, to Italy, to Greece, to Turkey, to the Middle East, these recipes are tasty and none take more than 20 minutes to make. By: Text: Jason Horn and Cooking Light staff
Greek yogurt makes a creamy, tangy base for this simple salad with fresh accents from bell pepper, olives, onion, and cilantro. Make a batch ahead of time and stuff in pita pockets for a great workday lunch or a handheld on-the-go dinner. This recipe is a nutritional powerhouse, with about 10 percent of the calcium, a quarter of the fiber, a fifth of the iron, and more than half the protein you need in a day.