Picture the vibrant colors of Greek salads and the rich flavors of coastal spices all summed up in one hearty bowl. Our Sun-Kissed Chickpea & Couscous Mediterranean Bowl is brimming with fresh produce, wholesome legumes, and a tangy dressing inspired by the sunny shores of the Mediterranean. It’s easy to make and a joy to eat.
Ingredients
- 1 cup couscous
- 1½ cups vegetable broth
- 1 can (about 15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup chopped red onion
- ¼ cup pitted Kalamata olives, halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional garnish: crumbled feta or fresh herbs
Instructions
Start by preparing the couscous: bring the vegetable broth to a light boil in a medium saucepan. Once it simmers, remove the pan from the heat and stir in the couscous. Cover the saucepan and let it sit for about five minutes, allowing the couscous to soak up the broth. Fluff with a fork before assembling the bowl.
While the couscous steams, gather your vegetables. Rinse and drain the chickpeas, chop the red onion, halve the olives, and slice the cucumbers and tomatoes. Toss these ingredients together in a large bowl to combine. Next, drizzle the olive oil and lemon juice over everything, then sprinkle with dried oregano and a pinch of salt and pepper. Give it a gentle toss to ensure every bite is seasoned.
To assemble, scoop a portion of couscous into each serving bowl and top it with your bright chickpea mixture. If you like, add a sprinkle of crumbled feta or fresh herbs right before serving for a finishing touch of color and flavor.
This bowl is a fantastic option if you’re aiming for a balanced meal that feels both nourishing and fresh. Vegans can skip the feta, omnivores might add grilled chicken, and if you prefer gluten-free, swap the couscous for quinoa. The crisp veggies, hearty chickpeas, and tangy dressing offer a satisfying medley that’s perfect for work lunches, quick weeknight dinners, or a weekend picnic spread. Enjoy the sunny taste of the Mediterranean any time you please!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
