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Fresh Lemon Herb Couscous Bowl with Roasted Chickpeas and Feta

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A quick, healthy, and flavorful couscous bowl featuring lemony brightness, crispy roasted chickpeas, fresh herbs, and tangy feta cheese. Perfect for a nourishing meal that feels light yet satisfying.

Ingredients

Scale
  • 1 cup (175g) Israeli (pearl) couscous or regular couscous
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 3 tablespoons olive oil, divided
  • Juice and zest of 1 large lemon
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1/2 cup (75g) crumbled feta cheese
  • Optional add-ins: cherry tomatoes halved, cucumber diced, sliced avocado

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Drain and rinse the chickpeas well, then pat dry with paper towels. Toss them in 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the chickpeas in a single layer on the baking sheet. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy. Watch closely near the end to avoid burning.
  4. In a medium saucepan, bring 1 1/4 cups (300ml) of water to a boil with a pinch of salt. Add the couscous, reduce heat to low, cover, and simmer for 10-12 minutes until tender and water is absorbed. Fluff with a fork.
  5. While couscous cooks, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl.
  6. Transfer the couscous to a large bowl. Stir in chopped parsley and mint. Pour the lemon dressing over the couscous and toss gently to combine. Taste and adjust seasoning as needed.
  7. Scoop couscous into serving bowls. Top generously with roasted chickpeas and crumbled feta cheese. Add any optional veggies like cherry tomatoes or cucumber if using.
  8. Drizzle a little extra olive oil and a squeeze of fresh lemon over each bowl for a final burst of brightness.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Fluff couscous immediately after cooking to prevent clumping. Use fresh lemon juice and zest for best flavor. Roast chickpeas first, then cook couscous so both finish around the same time. For vegan option, substitute feta with dairy-free cheese or toasted nuts.

Nutrition

Keywords: lemon herb couscous, roasted chickpeas, feta cheese, healthy meal, quick dinner, vegetarian, Mediterranean bowl

Find it online: https://morselora.com/fresh-lemon-herb-couscous-bowl-recipe-easy-healthy-meal-with-roasted-chickpeas-and-feta/