Spring Couscous Bowls with Lemon Feta Vinaigrette
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Spring Couscous Bowls with Lemon Feta Vinaigrette
Description
Spring Couscous Bowls with Lemon Feta Vinaigrette bring together cooked couscous, roasted asparagus spears, chickpeas, and fresh herbs tossed in a lemony feta dressing. The dish highlights fresh, seasonal asparagus roasted to maintain some crispness and combined with the fluffy couscous for a pleasant texture contrast. The vinaigrette merges tart lemon juice, white wine vinegar, honey, garlic, crumbled feta, and olive oil into an emulsified dressing that coats the ingredients evenly, delivering brightness and richness. Roasted pistachios scattered on top lend an additional layer of texture and nutty flavor.
This bowl works well as a light vegetarian main or a hearty side, especially during spring when asparagus is at its peak. The balance of protein from chickpeas and fats from olive oil and feta make it satisfying, while fresh herbs provide a fragrant lift.
If preparing ahead, the vinaigrette can be made a day before to deepen flavors, and the asparagus can be roasted just before serving to keep its texture. Adjust the amount of dressing used to personal taste preferences.
Ingredients
- 3 cups couscous cooked
- 1 pound asparagus woody stems removed, spears
- olive oil for drizzling or olive oil spray
- salt kosher salt
- black pepper kosher salt
- 1 chickpeas drained and rinsed, canned
- 2 green onion thinly sliced
- ¼ cup fresh herbs like parsley, basil, cilantro, chopped
- ¼ cup pistachios chopped, roasted
lemon feta vinaigrette
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon white wine vinegar
- 2 tablespoons herbs like parsley and chives, fresh, chopped
- 1 teaspoon lemon zest freshly grated
- 1 teaspoon honey
- 1 garlic minced, clove
- salt
- black pepper
- ½ cup extra virgin olive oil
- ⅓ cup feta cheese crumbled
Instructions
- Preheat the oven to 425 degrees F.
- Cook the couscous if you haven’t previously or don’t have a leftover grain. Make the couscous according to the directions, which will probably call for it to cook for 12 to 15 minutes. While it cooks, roast the asparagus.
- Spray or drizzle the asparagus spears with olive oil and sprinkle all over with salt and pepper. Roast for 10 to 15 minutes, or until your desired crispness is reached. If the spears are very thin, you may only need to roast for 8 to 10 minutes!
- Place the couscous in a large bowl. Add the chickpeas, green onions and fresh herbs. Drizzle on a bit of the dressing and toss to combine.
- Top with the asparagus spears and pistachios. Drizzle with more dressing - as much as you’d like. Serve!
lemon feta vinaigrette
- Whisk together the lemon juice, vinegar, herbs, lemon zest, honey, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. Stir in the feta cheese. This can be made a day ahead of time!
User Reviews
Overall Rating
5
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