Description
A vibrant and refreshing bowl featuring couscous, crispy chickpeas, juicy cherry tomatoes, crunchy cucumbers, and a zesty lemon herb dressing. Perfect for meal prep or a quick weeknight dinner.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dry couscous
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 clove garlic, minced
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Spread chickpeas on the baking sheet, drizzle with a bit of olive oil, salt, and pepper, and roast for 20 minutes until golden and crispy.
- Cook couscous according to package instructions, then fluff with a fork and allow to cool slightly.
- In a large mixing bowl, combine couscous, cherry tomatoes, cucumber, red onion, parsley, and mint. Add roasted chickpeas and pour over the dressing.
- Toss everything gently until evenly coated. Adjust seasoning to taste if needed.
- Serve immediately or chill for 10 minutes before plating. Enjoy with extra lemon wedges if desired.
Notes
- Toast couscous before cooking for deeper flavor.
- Roast chickpeas in a single layer to ensure crispiness.
- Prepare dressing in advance and store up to 5 days.
- Great as a main dish or side with grilled protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lemon chickpea bowl, vegetarian meal prep, couscous bowl, healthy lunch idea, Mediterranean bowl