Name: Spring Couscous Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3 cups cooked couscous; 1 pound asparagus spears, trimmed; Olive oil, for drizzling; Kosher salt; Black pepper; 1 can chickpeas, drained and rinsed; 2 green onions, thinly sliced; 1/4 cup chopped fresh herbs; 1/4 cup chopped roasted pistachios; 3 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; 2 tablespoons chopped fresh herbs; 1 teaspoon lemon zest; 1 teaspoon honey; 1 garlic clove, minced; 1/2 cup extra virgin olive oil; 1/3 cup crumbled feta cheese

Jump to Recipe

Spring Couscous Bowls bring fresh flavors together in one satisfying dish that fits perfectly into warmer days and lighter eating. This recipe combines fluffy couscous, roasted vegetables, herbs, and a bright lemon feta vinaigrette to create a balanced bowl that works for lunch or dinner. With simple ingredients and clear steps, Spring Couscous Bowls feel special without being complicated, making them ideal for both busy weekdays and relaxed weekends.

Story

Spring Couscous Bowls are the kind of meal I turn to when the seasons shift and I want food that feels fresh yet comforting. I first started making Spring Couscous Bowls as a way to use up bundles of asparagus and herbs from the market, and they quickly became a reliable favorite. The mix of warm couscous, roasted vegetables, and a tangy dressing keeps Spring Couscous Bowls interesting from the first bite to the last. Because they hold well, Spring Couscous Bowls also work beautifully for meal prep and leftovers.

Ingredients

3 cups cooked couscous
1 pound asparagus spears, woody ends removed
Olive oil, for drizzling or spraying
Kosher salt and black pepper
1 (15-ounce) can chickpeas, drained and rinsed
2 green onions, thinly sliced
¼ cup chopped fresh herbs, such as parsley, basil, or cilantro
¼ cup chopped roasted pistachios
Lemon feta vinaigrette

Lemon Feta Vinaigrette

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

Step-by-Step Instructions

Preparing the Ingredients

Start by preheating the oven to 425°F and cooking the couscous according to package directions so it finishes light and fluffy, which usually takes about 12 to 15 minutes. While the couscous cooks, trim the asparagus and spread it on a baking sheet, then drizzle lightly with olive oil and season evenly with salt and pepper so every spear gets flavor.

Cooking Instructions

Roast the asparagus for 10 to 15 minutes until tender with lightly crisp edges, adjusting the time if the spears are thin. In a large bowl, combine the cooked couscous, chickpeas, green onions, and chopped herbs, then drizzle with some of the lemon feta vinaigrette and toss gently. Finish by topping the bowl with roasted asparagus and pistachios, adding more dressing as desired before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the couscous, since mushy grains will weigh down the bowl and dull the fresh flavors. Skipping seasoning at each stage can also leave the final dish flat, so salt the couscous, vegetables, and dressing thoughtfully as you go.

Pro Tips for Better Flavor

For deeper flavor, roast the asparagus until lightly caramelized and toast the pistachios if they are not already roasted. A generous mix of herbs adds brightness, while the lemon feta vinaigrette ties everything together with just the right balance of tang and richness.

Serving and Storage

How to Serve

Serve Spring Couscous Bowls warm or at room temperature as a healthy grain bowl that works well for a light lunch or simple dinner. They pair nicely with grilled vegetables or a side of fresh fruit, and they fit naturally into a vegetarian meall without feeling heavy.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days, keeping extra dressing separate if possible. When ready to eat, let the bowl sit at room temperature for a few minutes and toss gently to refresh the flavors before serving.

Conclusion

Spring Couscous Bowls offer a flexible, flavorful way to enjoy seasonal produce with minimal effort. With roasted asparagus peas, herbs, and a bright dressing, this dish feels both nourishing and satisfying, making it one you will want to return to again and again.

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Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, this recipe works well for advance preparation because the couscous and vegetables hold their texture. Assemble the bowls and store them chilled, then add the dressing just before serving for the best taste.

What substitutions work well in this bowl?

You can swap couscous for quinoa or farro and use almonds or walnuts instead of pistachios. The overall balance remains intact as long as you keep a mix of grains, vegetables, and a bright dressing.

Is this recipe suitable for meal prep?

This dish suits meal prep perfectly since it stores well and tastes great even after a day or two. Portion it into containers for quick lunches that stay fresh and satisfying.