– **Title**: Spring Couscous Bowls with Lemon Feta Vinaigrette
– **Ingredients**:
– 1 cup couscous
– 1 1/4 cups vegetable broth or water
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 bell pepper (red, yellow, or green), diced
– 1 cup sugar snap peas, trimmed
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/2 cup feta cheese, crumbled
– Salt and pepper to taste
– **For the Lemon Feta Vinaigrette**:
– 1/4 cup olive oil
– 2 tablespoons lemon juice (freshly squeezed)
– 1 teaspoon lemon zest
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– **Instructions**:
1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the couscous, stir, and remove from heat. Cover and let it sit for about 5 minutes until the liquid is absorbed. Fluff the couscous with a fork once done.
2. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, sugar snap peas, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and pepper to create the vinaigrette.
4. Add the fluffed couscous to the vegetable mix and toss to combine.
5. Pour the lemon feta vinaigrette over the couscous and vegetables. Mix well to ensure everything is evenly coated.
6. Gently fold in the crumbled feta cheese. Season with additional salt and pepper if necessary.
7. Serve the couscous bowls chilled or at room temperature, garnished with extra herbs or feta if desired. Enjoy!
Key Ingredients & Substitutions
Couscous: Regular couscous is quick to prepare, but I love using Israeli couscous for its larger pearls and chewiness. If you’re gluten-free, quinoa or rice can work as great substitutes.
Chickpeas: These are fantastic for protein. If you prefer a different bean, black beans or kidney beans can also taste good. Just remember to drain and rinse them!
Asparagus: Fresh asparagus adds a great crunch and flavor. If it’s out of season, broccoli, green beans, or even zucchini can be substitutes.
Feta cheese: Feta brings creaminess and zest. If you need a dairy-free option, try using cubed avocado or a dairy-free feta alternative.
Lemon juice: Fresh lemon juice is best for taste. If you don’t have it, vinegar (like red wine or apple cider) can add a tangy kick instead. Just adjust the amount based on your taste.
How Do I Perfectly Roast Asparagus?
Roasting asparagus is simple, but getting it just right is important for great flavor. Here’s how:
- Start by preheating your oven to 400°F (200°C).
- Trim the tough ends of the asparagus; you can snap them off or cut about 1 inch from the bottom.
- Place the asparagus on a lined baking sheet, drizzle with olive oil, and sprinkle salt and pepper.
- Roast for 15-20 minutes until they’re tender and have a bit of char. This adds a wonderful depth of flavor!
Keep an eye on them so they don’t burn, and remember—each oven can vary. Enjoy the delicious aroma as they roast!
Spring Couscous Bowls with Lemon Feta Vinaigrette
Ingredients You’ll Need:
For the Couscous Bowl:
- 1 cup couscous (or Israeli couscous)
- 1 1/4 cups vegetable broth or water
- 1 can chickpeas, drained and rinsed
- 1 bunch asparagus, trimmed
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- Zest of 1 lemon
For the Lemon Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper to taste
Optional Garnishes:
- Toasted almonds or pine nuts for garnish
How Much Time Will You Need?
This delightful dish will take about 40 minutes in total. You’ll spend around 15 minutes preparing the ingredients and about 25 minutes cooking and roasting. It’s a quick and fresh meal perfect for spring!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Asparagus:
First, set your oven to preheat at 400°F (200°C). Line a baking sheet with parchment paper to make clean-up easier. Place the trimmed asparagus onto the sheet and drizzle it with a little olive oil. Sprinkle some salt and pepper to season. Roast the asparagus in the oven for about 15 to 20 minutes, or until it’s tender and has a nice slight char.
2. Cook the Couscous:
While the asparagus is roasting, grab a medium saucepan and bring the vegetable broth or water to a boil. Once it’s boiling, add in the couscous and give it a gentle stir. Now, take it off the heat, cover the pot, and let it sit for about 5 minutes. This allows the couscous to absorb the liquid and become fluffy.
3. Combine Ingredients:
After the 5 minutes are up, fluff the couscous with a fork to break it apart and transfer it to a large serving bowl. To this bowl, add the drained chickpeas, chopped parsley, crumbled feta cheese, and the zest of one lemon. Toss everything together gently to make it well mixed.
4. Make the Lemon Vinaigrette:
In a small bowl, whisk together the olive oil and freshly squeezed lemon juice. Season it with salt and pepper according to your taste. This dressing will bring a lovely brightness to your couscous bowl.
5. Drizzle and Serve:
Now it’s time to finish up! Drizzle the lemon vinaigrette over your couscous mixture and toss it again to coat everything evenly. When your roasted asparagus is ready, place it on top of the couscous bowls. If you like, you can sprinkle some extra feta or add some toasted almonds or pine nuts for that extra crunch!
Enjoy this fresh and vibrant spring dish!
Can I Substitute Couscous with Another Grain?
Absolutely! Quinoa, bulgur, or farro are great alternatives to couscous. Just make sure to adjust the cooking times and liquid measurements according to the grain you choose. For example, if you use quinoa, typically, you’ll want to use a 2:1 water-to-quinoa ratio and simmer for about 15 minutes.
How Do I Make This Recipe Vegan?
To make this dish vegan, simply omit the feta cheese or replace it with a plant-based feta alternative. You can also add extra chickpeas or a spoonful of hummus for added creaminess and flavor!
Can I Prepare This Ahead of Time?
Yes! You can roast the asparagus and prepare the couscous mixture a few hours in advance. Just store the components separately in the fridge. When you’re ready to serve, combine everything and drizzle with the vinaigrette for a fresh taste.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the couscous mixture in a microwave or on the stove with a splash of water to help steam it back to life. Freshen it up with a little extra lemon juice or olive oil right before serving!
