Description
Spring couscous bowls loaded with chickpeas, roasted asparagus, fresh herbs, pistachios, and finished with a bright lemon feta vinaigrette.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F.
- Cook the couscous according to package directions.
- Drizzle asparagus with olive oil and season with salt and pepper.
- Roast asparagus for 10 to 15 minutes until tender.
- Whisk together lemon juice, vinegar, herbs, zest, honey, garlic, salt, and pepper.
- Slowly whisk in olive oil, then stir in feta.
- Combine couscous, chickpeas, green onions, and herbs in a bowl.
- Toss with some vinaigrette.
- Top with roasted asparagus and pistachios.
- Serve with additional vinaigrette as desired.
Notes
- Vinaigrette can be prepared one day in advance.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 20mg