Easy Mediterranean Veggie Bowl with Couscous
10min
15min
1
521
Chef's Note
For meal prep, keep the dressing separate and add it just before eating to maintain the crispness of the vegetables. You can also warm the chickpeas with a little olive oil and garlic for added flavor and comfort.
Tags
Ingredients
1/2 cup whole wheat couscous
3/4 cup vegetable broth
1 cup garbanzo beans (chickpeas), drained and rinsed
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup parmesan cheese, grated
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring 3/4 cup of vegetable broth to a boil in a small saucepan.
- 2
Add 1/2 cup whole wheat couscous to the boiling broth, stir quickly, cover with a lid, and remove from heat. Let stand for 5 minutes.
- 3
While the couscous cooks, dice 1/2 cup cucumber, halve 1/2 cup cherry tomatoes, dice 1/2 cup red bell pepper, and finely dice 1/4 cup red onion.
- 4
In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
- 5
Fluff the cooked couscous with a fork and transfer to a serving bowl.
- 6
Add 1 cup garbanzo beans, the prepared vegetables, and 2 tablespoons chopped parsley to the bowl.
- 7
Drizzle the dressing over the bowl and toss gently to combine all ingredients.
- 8
Top with 1/4 cup grated parmesan cheese and serve immediately.
Nutrition Information (per serving)
521
25g
65g
19g
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