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Easy • Vegetarian

Mediterranean Couscous Bowls

Light, refreshing, and flavorful bowls packed with fluffy couscous, fresh veggies, and a tangy lemon dressing.

Prep
15 min
Cook
5 min
Servings
4
Level
Easy
Mediterranean Couscous Bowls

Escape to the Mediterranean with these vibrant and easy-to-assemble couscous bowls! Perfect for lunch or a light dinner, they're packed with fresh flavors and textures that will leave you feeling satisfied and energized.

Ingredients

Yield: 4 servings

For the Couscous

  • 1 cup dry couscous
  • 1 cup boiling water or vegetable broth
  • 1/2 tsp salt

For the Bowls

  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/4 cup fresh parsley, chopped

For the Lemon Herb Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Prepare couscous: In a medium bowl, combine dry couscous and salt. Pour boiling water or broth over the couscous, stir briefly, then cover and let sit for 5 minutes, or until all liquid is absorbed. Fluff with a fork.

  2. Step 2

    While couscous steeps, prepare vinaigrette: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.

  3. Step 3

    Assemble bowls: In a large bowl, combine the fluffed couscous, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta, rinsed chickpeas, and chopped parsley.

  4. Step 4

    Pour the lemon herb vinaigrette over the bowl ingredients. Toss gently to combine, ensuring everything is well coated.

  5. Step 5

    Serve immediately, or chill for at least 30 minutes for flavors to meld. Can be stored in the fridge for up to 3 days.

Tips

  • Add grilled chicken, shrimp, or falafel for extra protein.
  • Swap couscous for quinoa or farro for a different grain base.
  • A dollop of hummus or tzatziki makes a great addition to these bowls.

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