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A Mediterranean couscous bowl with roasted vegetables, chickpeas, feta, and lemon

Mediterranean Veggie Couscous Bowl

A fresh, bright couscous bowl with roasted vegetables, chickpeas, feta, and a lemon and herb dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.