Mediterranean Veggie Couscous Bowl

This is the lunch that makes a desk or a kitchen table feel a little sunnier. Fluffy couscous, roasted vegetables, chickpeas, salty feta, and a lemon and herb dressing — bright, fresh, and filling without feeling heavy. It comes together in 25 minutes, and it keeps well, so it is just as good packed for tomorrow.

The dressing does most of the work: good olive oil, lemon, garlic, and herbs poured over warm couscous so every grain soaks up flavour. Change the vegetables with the seasons — roasted peppers, aubergine, or asparagus all work — and the bowl still comes out right.

Ingredients

• 1 1/2 cups (270 g) couscous
• 1 1/2 cups (360 ml) boiling vegetable broth or water
• 1 zucchini (courgette), halved lengthwise and sliced
• 1 pint (300 g) cherry tomatoes, halved
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1/2 red onion, thinly sliced
• 1/2 cup (75 g) pitted Kalamata olives, halved
• 4 oz (115 g) feta cheese, crumbled
• 1/4 cup (60 ml) extra-virgin olive oil, divided
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup (15 g) chopped fresh parsley and mint

Instructions

1. Place the couscous in a large bowl. Pour over the boiling broth or water, cover, and leave for 5 minutes. Fluff with a fork and set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 4 to 5 minutes, until golden at the edges and just tender. Transfer to a plate.
3. Add the cherry tomatoes to the same skillet and cook for 2 to 3 minutes, until softened and lightly blistered. Remove from the heat.
4. Whisk the remaining olive oil with the lemon juice, lemon zest, garlic, oregano, salt, and pepper in a small bowl.
5. Add the zucchini, tomatoes, chickpeas, red onion, and olives to the couscous. Pour over the dressing and toss gently to combine.
6. Top with the crumbled feta and the chopped herbs. Serve warm or at room temperature, with extra lemon wedges if you like.

Tips and Substitutions

Do not skip fluffing the couscous: a fork through the grains right after steaming keeps it light instead of clumped.

For a vegan version, leave out the feta or replace it with a dairy-free alternative, and check the broth label.

Swap the chickpeas for white beans or grilled halloumi for a different protein.

This bowl is made for meal prep: keep the dressing separate and toss it through just before eating.

Storage and Reheating

Cool leftovers completely and refrigerate in an airtight container for up to 3 days. The bowl is best eaten at room temperature or gently warmed; reheat in a microwave in short bursts, or eat cold straight from the refrigerator. Keep any extra dressing separate for up to 3 days.

Allergen Information

Contains wheat (gluten, from couscous) and milk (feta). This recipe is free from egg, fish, shellfish, nuts, soy, and sesame as written. For a gluten-free version, use quinoa cooked according to the package directions in place of couscous.

Food Safety

Rinse canned chickpeas well and check the can for damage before use. Do not leave the finished bowl at room temperature for more than 2 hours. Refrigerate leftovers promptly.

Nutrition

Estimated nutrition per serving: 480 calories, 15 g protein, 58 g carbohydrates, 20 g fat. Values are estimates only and will vary with the feta, olives, and vegetables used.

Related Recipes

For a warm, comforting lunch, try Loaded Baked Potato Soup or browse Lunch. For a crunchy starter alongside, see Crispy Buffalo Cauliflower Bites.

Mediterranean Veggie Couscous Bowl

A fresh, bright couscous bowl with roasted vegetables, chickpeas, feta, and a lemon and herb dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups 270 g couscous
• 1 1/2 cups 360 ml boiling vegetable broth or water
• 1 zucchini courgette, halved lengthwise and sliced
• 1 pint 300 g cherry tomatoes, halved
• 1 can 15 oz / 425 g chickpeas, drained and rinsed
• 1/2 red onion thinly sliced
• 1/2 cup 75 g pitted Kalamata olives, halved
• 4 oz 115 g feta cheese, crumbled
• 1/4 cup 60 ml extra-virgin olive oil, divided
• 1 lemon zested and juiced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup 15 g chopped fresh parsley and mint

Method

 

1. Place the couscous in a large bowl. Pour over the boiling broth or water, cover, and leave for 5 minutes. Fluff with a fork and set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 4 to 5 minutes, until golden at the edges and just tender. Transfer to a plate.
3. Add the cherry tomatoes to the same skillet and cook for 2 to 3 minutes, until softened and lightly blistered. Remove from the heat.
4. Whisk the remaining olive oil with the lemon juice, lemon zest, garlic, oregano, salt, and pepper in a small bowl.
5. Add the zucchini, tomatoes, chickpeas, red onion, and olives to the couscous. Pour over the dressing and toss gently to combine.
6. Top with the crumbled feta and the chopped herbs. Serve warm or at room temperature, with extra lemon wedges if you like.

Notes

Estimated nutrition per serving: 480 calories, 15 g protein, 58 g carbohydrates, 20 g fat. Values are estimates only and will vary with the feta, olives, and vegetables used.