Mediterranean Vegetable Couscous Bowl

Mediterranean couscous bowls are made with whole wheat couscous and are loaded with vegetables and beans. Nutty whole wheat couscous is topped with smokey roasted red pepper, earthy artichoke hearts, cool crispy cucumber, salty kalamata olives, and creamy vegan feta. The baked za’atar chickpeas amp up the protein and are a great compliment to the other Mediterranean flavors.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F

Step 2

To cook the couscous add the vegetable broth or water to a saucepan and bring to a boil

Step 3

Once boiling remove from heat and stir in the couscous, ½ Tbsp olive oil, 1 Tbsp za’atar, ½ tsp salt, and sundried tomatoes; cover and let sit 10 minutes

Step 4

Spread chickpeas on a kitchen towel, pat dry and remove skins

Step 5

Spread the chickpeas onto a parchment-lined baking sheet and drizzle with remaining olive oil and sprinkle with remaining za’atar and salt

Step 6

Bake chickpeas in the oven for 20 - 30 minutes until golden and crisp; times vary from oven to oven

Step 7

To construct Mediterranean bowls divide couscous four ways and top with roasted red pepper, cucumber, roasted chickpeas, and vegan feta

Step 8

Serve with a drizzle of good olive oil, chopped parsley, and additional za’atar seasoning

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