Couscous Bowl recipe - ingredients, nutrition and when to eat it
This bowl combines couscous with golden-roasted vegetables and chickpeas, finished with lemon and herbs for a bright, fresh touch.
This bowl combines couscous with golden-roasted vegetables and chickpeas, finished with lemon and herbs for a bright, fresh touch. It’s great for lunch or a light dinner, and tastes delicious both warm and chilled.
World cuisine · 35 minutes to cook
Tips: Fluff the couscous with a fork rather than a spatula so the grains stay light and separate.
Tips: Spread the vegetables out in the pan without overlapping them so they roast until golden without becoming watery.
Tips: Feta cheese is salty, so it’s best not to add too much salt at the beginning.
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Ingredients (1 serving)
- Couscous — 70 g
- Cooked chickpeas — 100 g
- Zucchini — 0.5 pc
- Red bell pepper — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.3 pc
- Olive oil — 1 Tbsp
- Lemon — 0.3 pc
- Parsley — 1 handful
- Feta cheese — 30 g
- Ground cumin — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Salt — 0.3 tsp
- Water — 100 ml