Ingredients
Scale
Here’s what you’ll need to create this vibrant and flavorful Lemon Herb Couscous Bowl:
- For the Couscous:
- 1 ½ cups Pearl Couscous (Israeli Couscous): Small, chewy pasta pearls that provide a delightful texture. You can also use regular couscous, adjusting cooking liquid accordingly.
- 1 ¾ cups Vegetable Broth or Water: Used to cook the couscous, adding a subtle savory depth if using broth.
- 1 tablespoon Olive Oil: To toast the couscous lightly before adding liquid.
- ½ teaspoon Salt: Or to taste, for seasoning the couscous.
- For the Lemon Herb Dressing:
- ⅓ cup Extra Virgin Olive Oil: The base of our dressing, providing richness and smoothness.
- ¼ cup Fresh Lemon Juice: (from 1–2 lemons) The star of the show, bringing brightness and zest.
- 1 tablespoon Lemon Zest: Adds an intense lemon aroma and flavor.
- 2 cloves Garlic, minced: For a pungent, aromatic kick.
- ½ cup Chopped Fresh Parsley: Flat-leaf or curly, brings a clean, peppery freshness.
- ¼ cup Chopped Fresh Mint: Adds a cool, refreshing note.
- ¼ cup Chopped Fresh Dill: Offers a unique, slightly anise-like, grassy flavor.
- ½ teaspoon Salt: Or to taste.
- ¼ teaspoon Black Pepper: Freshly ground is best.
- Optional: 1 teaspoon Honey or Maple Syrup: To balance the acidity, if desired.
- For the Bowl Assembly:
- 1 (15-ounce) can Chickpeas, rinsed and drained: Adds protein, fiber, and a pleasant bite.
- 1 cup Cherry Tomatoes, halved or quartered: For a burst of sweetness and acidity.
- 1 cup Cucumber, diced: Adds a refreshing crunch.
- ½ cup Red Onion, thinly sliced: (Optional, for a sharper bite. Soak in cold water for 10 minutes to mellow the flavor).
- ½ cup Crumbled Feta Cheese: For a salty, creamy counterpoint.
- Optional: ¼ cup Kalamata Olives, pitted and halved: For a briny, umami kick.
- Optional: Toasted Pine Nuts or Sliced Almonds: For added crunch and richness.
Instructions
Follow these simple steps to assemble your delicious Lemon Herb Couscous Bowl:
- Cook the Couscous:
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant.
- Carefully pour in the vegetable broth (or water) and add ½ teaspoon of salt. Bring to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the couscous with a fork and transfer it to a large mixing bowl to cool slightly.
- Prepare the Lemon Herb Dressing:
- While the couscous is cooking, prepare the dressing. In a small bowl or jar, whisk together the ⅓ cup extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, mint, dill, ½ teaspoon salt, and ¼ teaspoon black pepper.
- If using, whisk in the honey or maple syrup.
- Taste and adjust seasonings if necessary. You might want more lemon, salt, or herbs.
- Combine Couscous and Dressing:
- Once the couscous has cooled slightly (it can still be warm, but not piping hot), pour about two-thirds of the prepared dressing over it. Toss gently to coat the couscous thoroughly. This allows the couscous to absorb the flavors as it continues to cool.
- Add Remaining Bowl Ingredients:
- To the bowl with the dressed couscous, add the rinsed and drained chickpeas, halved cherry tomatoes, diced cucumber, and thinly sliced red onion (if using).
- Gently toss everything together to combine.
- Serve and Garnish:
- Divide the couscous mixture among serving bowls.
- Drizzle with the remaining lemon herb dressing.
- Sprinkle generously with crumbled feta cheese.
- If desired, add Kalamata olives and toasted pine nuts or sliced almonds for extra flavor and texture.
- Garnish with a few extra fresh herb sprigs or a lemon wedge, if you like.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 35g
- Fiber: 12g
- Protein: 20g