Mediterranean Couscous Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: Mediterranean
Ingredients
Scale
- 1 zucchini
- 4 oz grape tomatoes
- 15.5 oz can chickpeas
- 1 tsp paprika
- 3 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic
- 1 1/2 cup israeli couscous
- 1 cup vegetable broth
- 2 tbsp lemon juice
- 4 tbsp sour cream
- 1/2 cup feta cheese
- 1 cucumber
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Dice zucchini into 1/2 inch pieces and halve the grape tomatoes. Place both zucchini and tomatoes onto a baking sheet, drizzle with 1 tbsp olive oil and season with salt and pepper and toss to coat. Bake in the oven for 15-20 minutes until the veggies are tender.
- Drain and rinse the chickpeas, dry them as much as possible. Add the chickpeas to a baking sheet and toss with 1 TBSP olive oil, paprika and a pinch of salt and pepper. Roast the chickpeas on the top rack of the oven for 15-20 minutes until they are golden and crispy.
- Meanwhile, melt butter in a medium saucepan over medium heat. Mince garlic cloves and add to butter and cook for 1 minute. Add the couscous and cook for 3-4 minutes until the couscous is toasted. Season with a pinch of salt and pepper. Add the broth along with 1/2 cup water. Bring to a boil, then cover and reduce heat to low. Simmer for 6-8 minutes until the couscous is tender. Remove from heat and set aside.
- Whisk together sour cream, 2 tbsp feta, and 1 TBSP olive oil. Add water to the mixture 1 teaspoon at a time until the mixture becomes thin enough to drizzle.
- Chop the cucumber into 1/2 inch pieces. Add cucumber, half the zucchini and tomatoes mixture, half the remaining feta, and lemon juice to the couscous. Stir to combine.
- Divide the couscous among bowls. Top with chickpeas, remaining veggies and feta. Drizzle the feta dressing over everything and serve.