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Spring Couscous Bowls with Lemon Feta Vinaigrette

Spring Couscous Bowls with Lemon Feta Vinaigrette
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Spring Couscous Bowls with Lemon Feta Vinaigrette are a vibrant and nutritious dish that combines the earthy flavors of roasted asparagus and hearty chickpeas with a zesty lemon feta dressing. Perfect for lunch or dinner, these colorful bowls offer a delightful medley of textures and tastes. Packed with protein and healthy fats, they make for an ideal meal prep option, allowing you to enjoy delicious leftovers throughout the week. Whether served warm or chilled, this customizable bowl is sure to brighten up your mealtime!

Ingredients

Scale
  • 3 cups cooked couscous
  • 1 pound asparagus spears, woody stems removed
  • olive oil for drizzling or olive oil spray
  • kosher salt and pepper
  • 1 can chickpeas, drained and rinsed
  • 2 green onions, thinly sliced
  • ¼ cup chopped fresh herbs, like parsley, basil, cilantro
  • ¼ cup chopped roasted pistachios
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white grape juice vinegar
  • 2 tablespoons fresh chopped herbs, like parsley and chives
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • ½ cup extra virgin olive oil
  • â…“ cup crumbled feta cheese

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Cook couscous according to package instructions (approximately 12-15 minutes).
  3. Toss asparagus with olive oil, salt, and pepper. Roast in the oven for 10-15 minutes until tender.
  4. In a large bowl, combine cooked couscous, chickpeas, green onions, and fresh herbs. Drizzle with half of the lemon feta vinaigrette and toss well.
  5. Assemble bowls by topping with roasted asparagus, pistachios, and additional dressing if desired.

Nutrition

Find it online: https://tastykitchenjoy.com/spring-couscous-bowls-with-lemon-feta-vinaigrette/