Mediterranean Veggie and Couscous Bowls

To start your Mediterranean Delight: Veggie and Couscous Bowls, preheat your oven to 400°F (200°C). This temperature is perfect for roasting vegetables, allowing them to caramelize while retaining their natural sweetness and nutrients. While the oven heats up, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. This step prevents the veggies from sticking and makes cleanup a breeze.

Discover the vibrant flavors of the Mediterranean with these delicious Veggie and Couscous Bowls. Packed with wholesome ingredients like fluffy couscous, roasted vegetables, and protein-rich chickpeas, this dish is both nutritious and satisfying. Perfect for any meal, it allows for endless customization based on seasonal produce or personal taste. Elevate your dining experience with fresh herbs, feta, and hummus to create a visually stunning and heart-healthy meal that everyone will love.

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Ingredients

For the Couscous:

1 cup couscous

1 1/4 cups vegetable broth (or water)

1 tbsp olive oil

Pinch of salt

For the Roasted Vegetables:

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 red onion, diced

3 cloves garlic, minced

2 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

Salt and freshly cracked black pepper to taste

For the Chickpea Salad:

1 can (15 oz) chickpeas, drained and rinsed

1/2 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup parsley, chopped

Juice of 1 lemon

2 tbsp olive oil

Salt and pepper to taste

Toppings:

Feta cheese or vegan feta, crumbled

Fresh parsley, chopped

Pita chips or toasted almonds for crunch

Hummus, for drizzling

Instructions

Prepare the Couscous: In a medium saucepan, bring the vegetable broth and a pinch of salt to a boil. Stir in the couscous and olive oil, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

Roast the Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, combine the diced zucchini, red and yellow bell peppers, cherry tomatoes, red onion, and minced garlic. Drizzle with olive oil, oregano, thyme, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

Make the Chickpea Salad: In a medium bowl, combine the chickpeas, diced cucumber, chopped red onion, parsley, lemon juice, olive oil, salt, and pepper. Toss gently and set aside.

Assemble the Bowls: In serving bowls, layer the fluffy couscous, followed by a generous portion of roasted vegetables and the chickpea salad.

Add Toppings: Sprinkle crumbled feta cheese on top (or vegan feta for a dairy-free option) and garnish with additional parsley. For added crunch, crumble some pita chips or sprinkle toasted almonds over the bowls. Drizzle with hummus for extra flavor.

Serve and Enjoy: Serve your Mediterranean Veggie and Couscous Bowls warm or at room temperature. Enjoy a vibrant and nutritious meal!

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings