Spring Couscous Bowls with Lemon Feta Vinaigrette
Couscous bowls layered with roasted asparagus and broccoli, chickpeas, green onions and fresh herbs, finished with pistachios and a lemony feta vinaigrette. Good warm for dinner and just as good cold from the fridge the next day.
Ingredients
Main
- 1 box olive oil and garlic couscous, cooked according to package directions
- 1 pound asparagus, woody stems removed
- 1 pound broccoli, cut into florets
- 2 tablespoon olive oil, for drizzling, or use olive oil spray
- kosher salt and pepper, to taste
- 1 can chickpeas, drained and rinsed
- 2 green onion, thinly sliced
- ¼ cup fresh herbs, chopped; parsley, basil or cilantro
- ¼ cup roasted pistachios, chopped
Lemon Feta Vinaigrette
- 3 tablespoon lemon juice, freshly squeezed
- 1 tablespoon white wine vinegar
- 2 tablespoon fresh herbs, chopped; parsley and chives
- 1 teaspoon lemon zest, freshly grated
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ cup extra virgin olive oil
- salt and pepper, to taste
- ⅓ cup feta cheese, crumbled
Method
- 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 (and the broccoli florets) 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, roasted broccoli 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!