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Summer Couscous Bowl

Summer Couscous Bowl

A vibrant and refreshing Summer Couscous Bowl featuring Israeli pearl couscous, fresh vegetables, and a bright lemon vinaigrette, perfect for warm weather gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 cups Israeli Pearl Couscous (dry)
  • 2 cups Vegetable Broth (for cooking)
  • 1 large English Cucumber (diced)
  • 2 cups Cherry Tomatoes (halved)
  • 1/4 cup Red Onion (finely diced)
  • 1 can (15 oz) Canned Chickpeas (rinsed)
  • 1/2 cup Feta Cheese (crumbled)
  • 1/2 cup Fresh Parsley (chopped)
  • 1/4 cup Fresh Mint (chopped)
  • 1/3 cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Lemon Juice
  • 1 teaspoon Honey or Maple Syrup
  • 1 clove Garlic (minced)
  • Sea Salt and Black Pepper (to taste)

Method
 

  1. Heat a small amount of olive oil in a medium saucepan over medium heat. Add the dry pearl couscous and stir constantly for about 2 minutes.
  2. Pour the vegetable broth into the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 8 to 10 minutes.
  3. Once cooked, fluff the grains with a fork and spread onto a large baking sheet to cool.
  4. In a small jar or bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper.
  5. Dice the cucumber, halve the cherry tomatoes, mince the red onion, and chop the fresh herbs.
  6. In a large mixing bowl, combine the cooled couscous, diced cucumber, halved tomatoes, chickpeas, and red onion. Pour the dressing over and toss gently.
  7. Gently fold in the crumbled feta cheese and fresh herbs. Transfer to a serving platter and enjoy.

Notes

Use high-quality olive oil for the dressing. Do not overcook the couscous; it should be 'al dente'. Chill for at least thirty minutes before serving for enhanced flavor.