Mediterranean Couscous Bowl
Couscous is the fastest grain on the planet — 5 minutes and it’s done. Pile it with crispy roasted chickpeas, crunchy cucumber, juicy tomatoes, briny olives, and a bright lemon-herb dressing. This bowl is everything a Mediterranean lunch should be: fresh, filling, and fast.
Why You’ll Love This Recipe
- Couscous cooks in 5 minutes — fastest grain there is
- Crispy chickpeas add protein and crunch
- Mediterranean flavors that never get old
- Excellent meal prep — keeps 4 days
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Mediterranean Couscous Bowl
Ingredients
- 1 cup couscous
- 1 can chickpeas, drained and patted dry
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup kalamata olives
- 1/4 cup crumbled feta
- Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1 clove garlic minced, salt
Instructions
- Cook couscous according to package directions (usually just add boiling water and cover 5 minutes). Fluff with a fork.
- While couscous cooks, heat olive oil in a skillet. Add chickpeas and cumin, cook 5-7 minutes until golden and crispy.
- Whisk dressing ingredients together.
- Divide couscous between bowls. Top with crispy chickpeas, tomatoes, cucumber, olives, and feta.
- Drizzle dressing generously and serve.
Recipe Tips
- Pat chickpeas dry before cooking — wet chickpeas won’t crisp.
- Israeli (pearl) couscous has a chewier texture and works great too — just takes 8 minutes.
- Add roasted red peppers, artichoke hearts, or sun-dried tomatoes for more Mediterranean flavor.
- This bowl travels well for work lunches.
Calories: 420 | Protein: 16g | Fat: 18g | Carbs: 52g
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Nutritional information is estimated and may vary.
