13 Light Mediterranean Dinners That Fill You Up

Grilled fish with olive oil and herbs, plus chickpea- and veggie-packed grain bowls, headline these light Mediterranean dinners. You'll see lots of lemon, tomatoes, feta (a brined Greek cheese), and fresh greens that feel fresh but still keep you comfortably full.

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Whether it's a lemony chicken, grilled fish, or a warm grain bowl topped with olive oil and feta, these meals keep things light but still filling (rooted in Mediterranean diets that emphasize vegetables, legumes, fish, and extra-virgin olive oil).

This list is built for real evenings-ones where you want to eat something wholesome and flavorful, not just fill a plate. You'll find plenty of variety, from sheet pan dishes to hearty vegetarian stews, each packed with ingredients inspired by coastal kitchens around the Mediterranean.

The best part? These recipes come together quickly and most don't require hard-to-find ingredients.

They're about smart combinations, not complicated prep. Just clean, satisfying food that happens to be good for you too.

Quick Mediterranean Dinner Guide

Recipe Title	Main Ingredients	Cook Time	Best For
Lemony Chicken with Herbed Couscous	Chicken thighs, lemon, couscous, parsley	35 minutes	Weeknight dinners
Chickpea and Olive Tagine	Chickpeas, olives, tomatoes, spices	40 minutes	Plant-based comfort food
Baked Cod with Tomato Caper Sauce	Cod, cherry tomatoes, capers, basil	30 minutes	Light seafood night
Roasted Vegetable Quinoa Bowls	Zucchini, eggplant, quinoa, tahini	45 minutes	Make-ahead lunches
Mediterranean Turkey Stuffed Peppers	Ground turkey, rice, herbs, feta	50 minutes	Hearty & low-carb dinner
Greek Lentil Soup (Fakes)	Lentils, carrots, celery, olive oil	1 hour	Cozy winter meal
Falafel Lettuce Wraps with Tzatziki	Falafel, cucumber, yogurt, lettuce	30 minutes	Low-carb dinner fix
Spiced Shrimp with Couscous Salad	Shrimp, lemon, arugula, couscous	25 minutes	Quick protein-packed meal
Grilled Eggplant with Yogurt Mint Sauce	Eggplant, garlic, Greek yogurt, mint	30 minutes	Light vegetarian option
Chicken Souvlaki with Pita and Tomato	Chicken breast, lemon, pita, tomato	35 minutes	Family-style platter
Zucchini and Feta Frittata	Zucchini, eggs, feta, dill	40 minutes	Brunch-for-dinner nights
Orzo with Roasted Red Pepper and Feta	Orzo, roasted peppers, feta, basil	25 minutes	Fast weeknight side dish
Spinach and White Bean Skillet	White beans, spinach, garlic, lemon	20 minutes	Pantry meal solution

1. Lemony Chicken with Herbed Couscous

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Juicy pan-seared chicken thighs get coated in a quick lemon-garlic marinade (about 2 tablespoons lemon juice per thigh), then served over fluffy couscous tossed with parsley, mint, and a splash of olive oil; for a soup variation try creamy lemon chicken soup recipes.

It's satisfying without being heavy, with layers of citrus and herbs carrying the flavor all the way through.

The couscous acts like a sponge, soaking up the lemony pan juices from the chicken, so nothing goes to waste. And with minimal ingredients, you'll get bold flavor fast.

It feels elegant but fits any night you're short on time (great for weeknights when prep time is limited).

This is a dish that gives you enough substance to stay full without tipping into that post-dinner slump. Light on the gut, big on the glow.

If a recipe calls for chicken broth, consider easy chicken broth substitutes for flavor.

Why This Recipe Works

• Lemon and herbs brighten the whole dish
• Couscous cooks in 5 minutes-perfect for quick dinners (using instant couscous)
• Boneless chicken thighs stay juicy and tender
• Fresh but still satisfying

Ingredient Swap Ideas

• Swap chicken thighs with chicken breast or tofu; for more ways to use cooked bird try dinner ideas using rotisserie chicken.
• Use bulgur or farro instead of couscous (farro is a chewy ancient grain)
• Add cherry tomatoes or kalamata olives for a twist
• Finish with crumbled feta for more richness

Ingredients

• 4 boneless, skinless chicken thighs
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup couscous
• 1 ¼ cup hot water or broth
• ¼ cup chopped parsley
• 2 tablespoon chopped mint

Instructions

1. Marinate chicken with lemon juice/zest, garlic, olive oil, oregano, salt, and pepper. Let sit for 15-20 minutes.
2. Bring water or broth to a boil. Pour over couscous in a bowl, cover, and let sit 5 minutes. Fluff with fork, stir in parsley and mint.
3. Cook chicken in a skillet over medium-high heat for 5-6 minutes per side until golden and cooked through.
4. Serve chicken over couscous. Spoon any pan juices over the top.

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2. Chickpea and Olive Tagine

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This plant-based stew (a Moroccan tagine) is rich with spices, briny olives, and slow-simmered chickpeas (simmered 30-40 minutes); for a different spice profile see spiced chickpea curry ideas.

The blend of cumin, paprika, cinnamon, and garlic gives the chickpeas a smoky warmth, while the olives and lemon juice brighten it up at the end.

Even without meat, it eats like a meal. The soft chickpeas absorb all the spiced tomato sauce, and a handful of chopped herbs gives it a final lift.

Serve it with warm flatbread or over couscous to catch every drop, or try side dish ideas to pair with chickpeas.

Perfect for meatless nights, or whenever you want something wholesome and flavorful without feeling stuffed afterward.

Why This Recipe Works

• Chickpeas bring plant-based protein and fiber
• Moroccan spices add depth and warmth
• Olives and lemon juice brighten it up
• One pot, no stress

Ingredient Swap Ideas

• Use canned white beans or lentils instead of chickpeas
• Add sweet potatoes or carrots for more texture
• Sub preserved lemon for a more traditional twist
• Serve with quinoa or rice if no couscous

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz) chickpeas, drained
• ½ cup green or kalamata olives
• Juice of ½ lemon
• Salt and pepper, to taste
• Chopped parsley or cilantro, for garnish

Instructions

1. Sauté onion and garlic in olive oil over medium heat until soft, about 5 minutes.
2. Add cumin, paprika, and cinnamon. Stir until fragrant. Pour in tomatoes and chickpeas. Simmer 20-25 minutes.
3. Stir in olives and lemon juice. Cook 5 more minutes.
4. Season and garnish. Serve warm with couscous, rice, or bread.

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3. Baked Cod with Tomato Caper Sauce

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Light, flaky cod bakes in a simple tomato sauce brimming with capers, garlic, and herbs; for alternatives see tomato sauce swap options for seafood.

This dish is clean and refreshing, but still deeply flavorful.

The sauce simmers first to let the garlic mellow and the tomatoes sweeten. Then the fish goes in, bakes gently, and soaks up all that bold flavor.

Serve with crusty bread or a side of roasted vegetables to round out the meal.

It's the kind of dinner that feels luxurious without being fussy. And it won't leave you feeling weighed down after.

Why This Recipe Works

• Cod bakes quickly and stays moist
• Capers and garlic give the sauce bold flavor
• One skillet to prep and bake
• Light and low-calorie but deeply satisfying

Ingredient Swap Ideas

• Use halibut, haddock, or sea bass if cod isn't available
• Add olives or roasted red peppers to the sauce
• Swap fresh herbs like dill or parsley
• Serve with polenta, rice, or crusty sourdough

Ingredients

• 1 lb cod fillets (about 4 pieces)
• 1 tablespoon olive oil
• 3 garlic cloves, sliced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoon capers, drained
• ½ teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoon chopped fresh basil or parsley

Instructions

1. Preheat oven to 375°F. Heat oil in an oven-safe skillet and sauté garlic for 1-2 minutes.
2. Add tomatoes, capers, oregano, salt, and pepper. Simmer sauce 10 minutes to thicken slightly.
3. Nestle cod into sauce. Spoon a bit over the top.
4. Transfer to oven and bake 12-15 minutes, or until fish flakes easily.
5. Sprinkle with herbs and serve immediately.

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4. Roasted Vegetable Quinoa Bowls

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This one's built around color, texture, and feel-good ingredients. Roasted zucchini, bell peppers, eggplant, and red onion come out caramelized and sweet, layered over a bed of fluffy quinoa.

Drizzle everything with a creamy tahini-lemon dressing and finish with chopped parsley or mint.

These bowls are simple but far from boring. Every bite offers contrast-soft quinoa, charred veg, bright herbs, and a tangy sauce.

You can prep everything ahead and assemble just before eating, which makes them perfect for weekday lunches or fast dinners.

Even better? There's no meat, no dairy, and no effort to make it taste incredible.

Why This Recipe Works

• Full of fiber and plant-based protein
• Easy to make ahead and pack for lunch
• Roasted veggies bring depth and sweetness
• Tahini dressing ties it all together

Ingredient Swap Ideas

• Swap quinoa for farro or couscous
• Use hummus instead of tahini dressing
• Add chickpeas or white beans for more protein
• Roast whatever veggies are in season

Ingredients

For the bowls:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 small eggplant, cubed
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper
• 1 cup dry quinoa
• 2 cups water or broth
• ¼ cup chopped parsley or mint

For the tahini dressing:

• ¼ cup tahini
• Juice of 1 lemon
• 1 garlic clove, grated
• 2-3 tablespoon water to thin
• Salt, to taste

Instructions

1. Preheat oven to 425°F. Toss chopped vegetables with olive oil, salt, and pepper. Spread on a sheet pan and roast for 25-30 minutes until tender and browned.
2. Cook quinoa in water or broth according to package directions. Fluff and set aside.
3. Whisk tahini dressing ingredients in a small bowl, adjusting water for consistency.
4. Assemble bowls with quinoa, roasted veggies, herbs, and a drizzle of dressing.

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5. Mediterranean Turkey Stuffed Peppers

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These stuffed peppers are filling without feeling heavy. Lean ground turkey gets sautéed with garlic, oregano, tomatoes, and fresh herbs, then packed into tender bell peppers and baked under a sprinkle of crumbled feta.

It's a smart way to hit all the macros without needing pasta, bread, or rice on the side.

The peppers roast just enough to soften but still hold their shape, making them perfect for meal prep. The turkey mix is full of flavor on its own, and the feta gives just the right salty bite to balance everything out.

It's a full dinner in one neat little package-and a great way to get your veggies in without forcing it.

Why This Recipe Works

• Ground turkey keeps it lean and protein-packed
• Peppers hold everything together, no need for extra starch
• Feta and herbs add classic Mediterranean flavor
• Bakes in one dish, easy cleanup

Ingredient Swap Ideas

• Swap turkey for ground chicken or lentils
• Use chopped spinach in the filling for extra greens
• Top with mozzarella or goat cheese instead of feta
• Add cooked quinoa or rice for a more filling version

Ingredients

• 4 large bell peppers, halved and seeded
• 1 lb ground turkey
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• Salt and pepper
• ½ cup crumbled feta
• 2 tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Place pepper halves in a baking dish, cut side up.
2. Sauté turkey in olive oil over medium heat until mostly browned. Add garlic, oregano, tomatoes, salt, and pepper. Cook 5 more minutes.
3. Spoon mixture into peppers. Top with crumbled feta.
4. Cover with foil and bake 30 minutes. Uncover and bake another 10 minutes.
5. Sprinkle with parsley and serve warm.

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6. Greek Lentil Soup (Fakes)

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This traditional Greek soup is comfort food done light. Earthy lentils simmer with carrots, celery, and garlic in olive oil, then get finished with a splash of red wine vinegar for brightness.

It's simple, nourishing, and one of those meals that tastes even better the next day.

The flavor builds slowly as the lentils break down and the vegetables soften. It's naturally thick and satisfying-no cream or flour needed.

A generous drizzle of olive oil at the end makes it taste rich without being heavy.

It's also inexpensive and pantry-friendly, so you can keep it in rotation all year.

Why This Recipe Works

• Lentils provide protein and fiber without meat
• Olive oil and vinegar give it depth and balance
• Everything simmers in one pot-minimal mess
• Feels hearty without sitting heavy

Ingredient Swap Ideas

• Add chopped kale or spinach at the end
• Use red lentils for a softer texture
• Swap red wine vinegar with lemon juice
• Serve with warm pita or crusty bread

Ingredients

• 2 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup brown or green lentils
• 4 cups vegetable broth or water
• 1 bay leaf
• Salt and pepper
• 1-2 tablespoon red wine vinegar
• Extra olive oil for drizzling

Instructions

1. Heat olive oil in a pot. Sauté onion, carrots, celery, and garlic for 6-8 minutes until soft.
2. Stir in lentils, broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 40-45 minutes until lentils are tender.
3. Remove bay leaf. Stir in vinegar, season to taste, and ladle into bowls.
4. Drizzle with olive oil before serving.

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7. Falafel Lettuce Wraps with Tzatziki

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These lettuce wraps take everything you love about a falafel plate-herby chickpea patties, cool yogurt sauce, crisp veggies-and serve it all in a fresh, handheld bite. No pita, no heaviness, just flavor and crunch.

The falafel can be baked or pan-seared, depending on how much time (and cleanup) you want. And the homemade tzatziki?

A quick stir of yogurt, cucumber, garlic, and lemon-it brings the whole thing together with freshness.

You can serve this as a make-your-own setup or prep them fully assembled for grab-and-go dinners. Either way, it's low-carb, high-flavor, and absolutely weeknight-ready.

Why This Recipe Works

• Lettuce keeps it crisp and light
• Falafel is protein-rich and full of herbs
• Tzatziki adds coolness and acidity
• Naturally gluten-free and vegetarian

Ingredient Swap Ideas

• Use store-bought falafel or frozen for ease
• Swap tzatziki with hummus or garlic sauce
• Use collard leaves instead of lettuce for larger wraps
• Add chopped olives or feta for extra flavor

Ingredients

For the falafel:

• 1 can (15 oz) chickpeas, drained
• 2 garlic cloves
• ½ onion, chopped
• ½ cup chopped parsley
• 2 tablespoon flour or chickpea flour
• 1 teaspoon cumin
• Salt and pepper

• Butter lettuce leaves
• 1 cup chopped cucumbers and tomatoes
• ½ cup tzatziki (homemade or store-bought)

Instructions

1. Pulse all falafel ingredients in a food processor until coarse. Shape into small patties.
2. Bake at 400°F for 20 minutes or pan-sear with olive oil until crisp.
3. Lay out lettuce leaves. Fill with chopped veggies and falafel.
4. Top with tzatziki. Fold like tacos and serve immediately.

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8. Spiced Shrimp with Couscous Salad

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This dish cooks in less than 30 minutes but tastes like you spent all afternoon. Juicy shrimp get a quick toss in paprika, cumin, and garlic before hitting a hot pan.

They land on a bed of fluffy couscous tossed with lemon juice, arugula, and cherry tomatoes.

It's bold but clean-a mix of heat, citrus, and cool greens. The warm shrimp over the salad wilts the arugula just slightly and mixes the flavors beautifully.

It's a complete, protein-packed meal that works for any night of the week-and it looks fancy enough for guests too.

Why This Recipe Works

• Shrimp cook in under 10 minutes
• Couscous base makes it feel full without heaviness
• Spices balance with lemon and fresh greens
• Easy to scale up or down

Ingredient Swap Ideas

• Use bulgur, quinoa, or rice instead of couscous
• Add feta or olives for more depth
• Swap arugula for spinach or romaine
• Try scallops or chicken if shrimp isn't your thing

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon cumin
• 2 garlic cloves, minced
• 1 cup couscous
• 1 ¼ cups hot water or broth
• 1 cup cherry tomatoes, halved
• 2 cups arugula
• Juice of 1 lemon

Instructions

1. Toss shrimp with oil, paprika, cumin, and garlic. Set aside.
2. Pour hot water over couscous. Cover and let sit 5 minutes. Fluff with fork.
3. Stir in tomatoes, arugula, and lemon juice.
4. Sear shrimp in a skillet 2-3 minutes per side until pink. Serve over couscous salad.

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9. Grilled Eggplant with Yogurt Mint Sauce

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This one's all about char and cool contrast. Thick eggplant slices are brushed with olive oil, grilled until smoky and tender, then topped with a creamy Greek yogurt sauce infused with mint and garlic.

It's refreshing, earthy, and completely satisfying on its own or as a side.

Eggplant's meaty texture gives this dish real presence, even without protein. And the sauce?

It's that perfect mix of tangy, herby, and creamy that cools everything down and lifts the flavors up.

Ideal for summer nights, grilling season, or meatless Mondays when you still want something warm and grounding.

Why This Recipe Works

• Grilled eggplant brings smoky richness
• Yogurt sauce cools and brightens
• Vegetarian-friendly and very filling
• Only a handful of ingredients

Ingredient Swap Ideas

• Use zucchini or portobello mushrooms instead of eggplant
• Swap mint for dill or parsley
• Add pomegranate seeds or pine nuts on top
• Use labneh for a thicker, tangier sauce

Ingredients

• 2 medium eggplants, sliced into rounds
• 2 tablespoon olive oil
• Salt and pepper

For the sauce:

• 1 cup Greek yogurt
• 1 garlic clove, grated
• 1 tablespoon lemon juice
• 2 tablespoon chopped fresh mint
• Salt, to taste

Instructions

1. Brush eggplant slices with olive oil and season with salt and pepper.
2. Grill on medium-high heat 3-4 minutes per side until charred and soft.
3. Stir yogurt sauce ingredients together in a bowl. Adjust to taste.
4. Arrange eggplant on a plate and spoon yogurt sauce over the top. Serve warm or chilled.

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10. Chicken Souvlaki with Pita and Tomato

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Juicy, lemon-garlic marinated chicken skewers are grilled (or roasted) until golden and served with warm pita, sliced tomatoes, and a sprinkle of oregano. It's the ultimate Greek street food turned easy weeknight meal.

Light, fresh, and surprisingly fast.

What makes souvlaki stand out is the marinade: olive oil, lemon, garlic, and oregano give the chicken intense flavor in under 30 minutes. You don't need much else-just a warm flatbread and maybe a swipe of tzatziki if you've got it.

It's casual, flavorful, and built to serve family-style or pack into wraps for the next day.

Why This Recipe Works

• Lemon and oregano marinade brings bold flavor
• Chicken stays juicy even after grilling
• Pita and tomato keep it light but complete
• Customizable for individual plates or wraps

Ingredient Swap Ideas

• Use tofu or halloumi instead of chicken
• Swap tomatoes with cucumbers or pickled onions
• Try naan or lavash in place of pita
• Add red pepper flakes for spice

Ingredients

• 1 lb boneless chicken breast or thighs, cubed
• Juice of 1 lemon
• 2 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper
• 4 pita breads
• 2 tomatoes, sliced

Instructions

1. Toss chicken with lemon juice, oil, garlic, oregano, salt, and pepper. Marinate 20-30 minutes.
2. Thread onto skewers. Grill or roast at 425°F for 15-20 minutes, turning once.
3. Warm pita bread. Serve chicken with sliced tomato and optional yogurt or sauce.
4. Build wraps or bowls. Serve immediately.

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11. Zucchini and Feta Frittata

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This baked frittata is soft, herby, and loaded with fresh zucchini and crumbled feta. Dill gives it that Mediterranean touch, while eggs keep it light and satisfying.

It's great warm or at room temp, which makes it ideal for leftovers or brunch-for-dinner nights.

Zucchini adds moisture and texture without overwhelming the dish. The feta melts just enough to flavor the whole slice, and a touch of olive oil gives it a silky finish.

It's filling but doesn't sit heavy-exactly what you want from a weeknight egg dish.

Pair with a simple salad or roasted potatoes and you're done.

Why This Recipe Works

• Eggs make it light and protein-rich
• Zucchini keeps it moist without extra fat
• Bakes in one dish-zero flipping or fuss
• Holds well for leftovers or meal prep

Ingredient Swap Ideas

• Use goat cheese or ricotta instead of feta
• Swap dill for mint or parsley
• Add caramelized onions or spinach
• Make it crustless or bake in a pastry shell

Ingredients

• 6 eggs
• 1 small zucchini, grated
• ½ cup crumbled feta
• 2 tablespoon chopped fresh dill
• 1 tablespoon olive oil
• Salt and pepper

Instructions

1. Preheat oven to 375°F. Grease a 9-inch pie dish or skillet.
2. Whisk eggs with salt, pepper, dill, and olive oil.
3. Stir in zucchini and feta. Pour into the dish.
4. Bake for 30-35 minutes until set and golden. Let cool slightly before slicing.

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12. Orzo with Roasted Red Pepper and Feta

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Tender orzo tossed with chopped roasted red peppers, fresh basil, and chunks of feta makes this dish fast and incredibly flavorful. It's warm enough to feel like dinner, but light enough for warmer nights or small appetites.

The peppers bring sweetness and smokiness, while the feta adds creamy saltiness that balances everything out. A quick glug of olive oil brings it together-no heavy sauce needed.

This can be served warm, cold, or room temp, making it perfect for lunches, side dishes, or fast main plates when you're not super hungry but still want real food.

Why This Recipe Works

• Comes together in under 30 minutes
• Roasted peppers add natural sweetness
• Feta gives richness without cream
• Works hot or chilled

Ingredient Swap Ideas

• Use penne or couscous instead of orzo
• Add grilled chicken or shrimp for protein
• Swap basil with arugula or parsley
• Stir in olives or toasted pine nuts for crunch

Ingredients

• 1 cup dry orzo pasta
• ½ cup chopped roasted red peppers (jarred or homemade)
• ½ cup crumbled feta
• 2 tablespoon chopped fresh basil
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Cook orzo in salted water according to package directions. Drain and let cool slightly.
2. Stir in red peppers, feta, basil, and olive oil. Toss until coated.
3. Season to taste. Serve warm, room temp, or chilled.

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13. Spinach and White Bean Skillet

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This is one of those pantry-meal miracles that tastes like you planned ahead. White beans simmer with garlic and lemon in a quick skillet broth, then get folded with wilted spinach and a drizzle of olive oil.

It's simple, soulful, and surprisingly filling.

The beans soak up flavor fast, so you don't need much. And since it's all cooked in one pan, the cleanup is nonexistent.

Serve with toast or a poached egg for a heartier meal, or spoon it into bowls and call it done.

It's gentle on the stomach, big on comfort, and ready in 20 minutes flat.

Why This Recipe Works

• Protein-packed but fully plant-based
• Pantry-friendly with fresh spinach for color
• Comes together fast in one pan
• Light, brothy, and deeply satisfying

Ingredient Swap Ideas

• Use kale or chard instead of spinach
• Add chili flakes or harissa for heat
• Use cannellini or butter beans
• Top with a poached egg or grilled shrimp

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, sliced
• 1 can (15 oz) white beans, drained
• 4 cups fresh spinach
• ¼ cup water or broth
• Juice of ½ lemon
• Salt and pepper, to taste

Instructions

1. Sauté garlic in olive oil over medium heat for 1-2 minutes until fragrant.
2. Add beans and broth. Simmer for 5 minutes.
3. Stir in spinach. Let it wilt, then squeeze in lemon juice and season.
4. Serve hot with crusty bread or as-is.

Using a lighter sweetener can change texture and browning in Mediterranean desserts-try light corn syrup substitutes for similar texture in sauces and glazes. Want more dinners with coastal Mediterranean flavors and simple prep? See 17 Mediterranean dinners you'll crave all week.