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Spring Couscous Bowls with Lemon Feta Vinaigrette Recipe

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4.2 from 3 reviews

A vibrant and fresh Spring Couscous Bowl featuring roasted asparagus, chickpeas, fresh herbs, and crunchy pistachios, all tossed in a tangy and creamy lemon feta vinaigrette. Perfect for a light lunch or dinner in just 40 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 3 cups cooked couscous
  • 1 pound asparagus spears (woody stems removed)
  • Olive oil for drizzling or olive oil spray
  • Kosher salt and pepper, to taste
  • 1 can chickpeas (drained and rinsed)
  • 2 green onions (thinly sliced)
  • ¼ cup chopped fresh herbs (such as parsley, basil, cilantro)
  • ¼ cup chopped roasted pistachios

Lemon Feta Vinaigrette

  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh chopped herbs (such as parsley and chives)
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • ½ cup extra virgin olive oil
  • ⅓ cup crumbled feta cheese

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for roasting the asparagus.
  2. Cook Couscous: Prepare couscous according to package instructions, typically cooking for 12 to 15 minutes. This can be done fresh or use leftover cooked couscous.
  3. Roast Asparagus: Arrange asparagus spears on a baking sheet, drizzle or spray with olive oil, and season with kosher salt and pepper. Roast in the oven for 10 to 15 minutes until tender and slightly crisp. Thin spears may take 8 to 10 minutes.
  4. Combine Base Ingredients: In a large bowl, add the cooked couscous, rinsed chickpeas, sliced green onions, and ¼ cup chopped fresh herbs. Drizzle some of the lemon feta vinaigrette over and toss gently to combine.
  5. Add Toppings: Top the couscous mixture with the roasted asparagus and chopped roasted pistachios. Drizzle additional lemon feta vinaigrette over the top to your taste.
  6. Prepare Lemon Feta Vinaigrette: In a bowl, whisk together lemon juice, white wine vinegar, chopped herbs, lemon zest, honey, minced garlic, salt, and pepper. Slowly whisk in the extra virgin olive oil until the dressing emulsifies. Finally, stir in the crumbled feta cheese. The vinaigrette can be prepared up to a day ahead and refrigerated.
  7. Serve: Serve the assembled couscous bowls immediately or chilled as desired.

Notes

  • Use leftover couscous to save cooking time.
  • If asparagus spears are thicker, increase roasting time slightly for tenderness.
  • The vinaigrette can be made in advance and refrigerated to develop more flavor.
  • To keep the roasted pistachios crunchy, add them right before serving.
  • Feel free to swap pistachios with toasted almonds or walnuts as preferred.

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