Spring Couscous Bowls with Lemon Feta Vinaigrette

Name: Spring Couscous Bowls with Lemon Feta Vinaigrette
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups cooked couscous,; 1 pound asparagus spears, (woody stems removed); olive oil for drizzling or olive oil spray; kosher salt and pepper; 1 can chickpeas, (drained and rinsed); 2 green onions, (thinly sliced); ¼ cup chopped fresh herbs, (like parsley, basil, cilantro); ¼ cup chopped roasted pistachios; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon white wine vinegar; 2 tablespoons fresh chopped herbs, (like parsley and chives); 1 teaspoon freshly grated lemon zest; 1 teaspoon honey; 1 garlic clove, (minced); salt and pepper; ½ cup extra virgin olive oil; ⅓ cup crumbled feta cheese

Instructions

Prep:25minCook:15min

These spring couscous bowls are loaded with chickpeas, roasted asparagus, fresh herbs, roasted pistachios and drizzled all over with a lemon feta vinaigrette. So delicious for lunch or dinner and leftovers are great!

Updated at: Fri, 28 Mar 2025 18:49:03 GMT