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- 1 cup couscous - 1 ¼ cups vegetable broth - 1 tablespoon olive oil - Zest and juice of 1 lemon - 1 teaspoon garlic powder - ½ teaspoon ground cumin - ½ teaspoon salt - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup canned chickpeas, drained and rinsed - ¼ cup fresh parsley, finely chopped - ¼ cup feta cheese, crumbled (optional) - Freshly ground black pepper to taste Couscous serves as the base of this dish. It cooks quickly and soaks up flavors well. Vegetable broth adds depth, making the couscous rich and savory. The lemon zest and juice brighten the dish, giving it a fresh taste. Garlic powder enhances the flavor without the hassle of chopping garlic. Ground cumin adds warmth and a hint of earthiness. Fresh parsley not only adds color but also a burst of freshness. You can customize your bowls with add-ons. Feta cheese brings a creamy touch. Add nuts for crunch or avocado for creaminess. Other vegetables like bell peppers or spinach can boost nutrition and flavor. If you want protein, grilled chicken, shrimp, or tofu makes a great choice. {{ingredient_image_2}} Start by boiling 1 ¼ cups of vegetable broth in a medium saucepan. Use medium-high heat for this. When the broth bubbles, stir in 1 cup of couscous. Remove the pan from heat right away. Cover it with a lid and let it sit for about 5 minutes. This allows the couscous to soak up all the broth. After 5 minutes, use a fork to fluff the couscous. This makes it light and fluffy. Now it’s time to add some flavor. To the fluffed couscous, add 1 tablespoon of olive oil, the zest and juice of 1 lemon, 1 teaspoon of garlic powder, ½ teaspoon of ground cumin, and ½ teaspoon of salt. Mix all these ingredients well. The lemon juice adds brightness while the cumin adds warmth. You want every grain of couscous to get coated in these tasty flavors. In a large bowl, combine 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 cup of drained and rinsed chickpeas. Add ¼ cup of finely chopped parsley to the bowl. Gently mix these veggies together. Next, pour your seasoned couscous into this bowl of vegetables. Toss everything together gently so the ingredients blend well. Taste your mixture. If it needs more flavor, add freshly ground black pepper or more lemon juice. Serve warm or let it cool. For an extra treat, sprinkle crumbled feta cheese on top. Enjoy your delicious Lemon Herb Couscous Bowls! To cook couscous well, start with the right broth. Using vegetable broth adds flavor. Bring 1 ¼ cups of broth to a boil. Stir in 1 cup of couscous, then remove it from heat. Cover it and let it sit for about 5 minutes. This step allows the couscous to absorb the broth. After 5 minutes, fluff it with a fork. Add olive oil, lemon zest, lemon juice, garlic powder, cumin, and salt. Mix it well for a tasty base. If you have leftovers, store them in an airtight container. Cool the couscous bowl before sealing it. This helps keep it fresh. You can refrigerate it for up to 3 days. If you want to enjoy it later, consider freezing it. Place it in a freezer-safe bag. Remove as much air as you can. Frozen couscous can last for about a month. Lemon Herb Couscous Bowls pair well with many dishes. Try serving them with grilled chicken or shrimp for protein. You can also add a fresh salad on the side. A simple green salad with a lemon vinaigrette works great. For a vegetarian option, serve it with roasted vegetables. Don’t forget to sprinkle some extra feta cheese on top if you like! Pro Tips Use Fresh Herbs: Fresh herbs like parsley and mint can elevate the flavor of your couscous bowls significantly. Don't hesitate to experiment with different herbs for a unique twist! Chill for Flavor: Allowing the couscous bowls to chill in the fridge for about 30 minutes can enhance the flavors, making it a great dish to prepare in advance. Customize Your Veggies: Feel free to add or substitute vegetables based on what's in season or your personal preference. Bell peppers, red onions, or avocado would work beautifully! Perfect Your Texture: For a creamier texture, consider mixing in a dollop of Greek yogurt or a splash of tahini before serving. This adds richness and a lovely tang! {{image_4}} You can make Lemon Herb Couscous Bowls even better by adding protein. Here are some ideas: - Grilled chicken breast adds great flavor and texture. - Shrimp cooked in garlic and lemon pairs well with the couscous. - For a plant-based option, try adding cooked lentils for protein. - Tofu, marinated and pan-fried, is another tasty choice. These options help create a balanced meal while keeping it fresh. Get creative with your vegetable choices. Here are some great options: - Bell peppers add sweetness and crunch. - Spinach or kale gives a nice green touch and extra nutrients. - Roasted zucchini or eggplant can add depth of flavor. - Avocado slices lend creaminess and healthy fats. Mix and match to suit your taste and what you have on hand. If you need a gluten-free version, no worries! Here are some swaps: - Use quinoa instead of couscous for a similar texture. - Rice is another good option; try jasmine or basmati. - Cauliflower rice is a light choice that’s very trendy. These alternatives keep the dish just as delicious and satisfying. Store leftover couscous bowls in an airtight container. Keep them in the fridge. They stay fresh for about 3 to 5 days. Make sure to separate any toppings like feta before storing. This keeps everything fresh and tasty. You can freeze couscous bowls if you want to save them longer. Use freezer-safe containers or bags. They can last up to 3 months in the freezer. When reheating, thaw in the fridge overnight. Then, warm them in a pot or microwave. Add a splash of water for moisture. The shelf life of each ingredient varies. Couscous can last for years if kept dry. Fresh veggies like tomatoes and cucumber stay good for about a week in the fridge. Chickpeas, canned or dry, last for a long time. Check the expiration dates for canned goods. Fresh herbs like parsley should be used within a few days for the best flavor. Yes, you can make these bowls ahead of time. Prepare the couscous and veggies separately. Store them in airtight containers in the fridge. When ready to eat, mix everything together. This also lets the flavors blend well. You can use quinoa or rice if you don’t have couscous. Both provide a nice texture. Quinoa adds more protein, while rice is a classic choice. You could even try orzo pasta for a fun twist. To make the dish vegan, simply skip the feta cheese. This dish is already packed with flavor. You can add more veggies or nuts for extra taste and protein. In this post, we explored making tasty lemon herb couscous bowls. We outlined the key ingredients you need and gave easy steps for cooking. You learned tips to perfect your couscous and how to store leftovers. We also discussed fun variations to try. These bowls are versatile and simple to enjoy. Whether you choose meat or veggies, you can create a dish that suits your taste. Enjoy making and sharing these delicious meals!

Lemon Herb Couscous Bowls

A refreshing and vibrant couscous bowl with lemon, herbs, and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup couscous
  • 1.25 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 lemon zest and juice
  • 1 teaspoon garlic powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber diced
  • 1 cup canned chickpeas, drained and rinsed
  • 0.25 cup fresh parsley, finely chopped
  • 0.25 cup feta cheese, crumbled (optional)
  • to taste freshly ground black pepper

Instructions
 

  • In a medium saucepan, bring 1 ¼ cups of vegetable broth to a rolling boil over medium-high heat.
  • Once the broth is boiling, stir in 1 cup of couscous. Immediately remove the saucepan from heat. Cover with a lid and allow it to sit for about 5 minutes, or until the broth has been completely absorbed.
  • After 5 minutes, use a fork to fluff the couscous gently. Then, stir in 1 tablespoon of olive oil, the zest and juice of the lemon, 1 teaspoon of garlic powder, ½ teaspoon of ground cumin, and ½ teaspoon of salt. Mix thoroughly until all ingredients are well combined.
  • In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, drained chickpeas, and freshly chopped parsley. Gently combine these vegetables.
  • Pour the couscous mixture into the bowl of vegetables, and toss everything together gently to ensure the ingredients are evenly distributed.
  • Taste your couscous bowl and feel free to adjust the seasoning with freshly ground black pepper and additional salt or lemon juice as desired.
  • Serve the couscous bowls warm or allow them to cool to room temperature. If you opt for feta cheese, sprinkle the crumbled cheese on top right before serving.

Notes

Serve in individual bowls garnished with extra parsley and a wedge of lemon on the side for a fresh touch.
Keyword couscous, healthy, salad, vegetarian