Lemony Herb Couscous with Roasted Chickpeas & Feta

This recipe is what happens when you want something bright, nourishing, and just a little bit indulgent—without a ton of effort. Inspired by Mediterranean flavors and designed to be endlessly customizable, this lemony herb couscous bowl is a weeknight win that still feels a little special.

It’s great as a standalone lunch, a dinner side, or a base for grilled vegetables or protein (hello, halloumi or harissa chicken). And yes, it’s still amazing cold the next day.

Ingredients

For the Couscous:

• 1 cup pearl couscous (also called Israeli couscous)

• 1 ¼ cups water or low-sodium vegetable broth

• 1 tablespoon olive oil

• Zest of 1 lemon

• Juice of ½ lemon (add more to taste)

• ¼ cup chopped fresh herbs (mix of parsley, dill, mint, or basil—whatever you have)

• Salt & pepper to taste

For the Roasted Chickpeas:

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry

• 1 tablespoon olive oil

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ¼ teaspoon ground cumin

• Salt to taste

Optional Toppings:

• Crumbled feta cheese

• Extra fresh herbs

• Chili flakes or Aleppo pepper

• Toasted pine nuts or slivered almonds

Instructions

1. Preheat oven to 400°F (200°C).

2. Roast the chickpeas:

   • Toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, and salt.

   • Spread on a parchment-lined baking sheet in a single layer.

   • Roast for 25–30 minutes, shaking halfway, until golden and crispy. Set aside to cool slightly.

3. Cook the couscous:

   • In a saucepan, heat olive oil over medium heat. Add the couscous and toast for 2–3 minutes, stirring frequently.

   • Add water or broth and bring to a boil.

   • Reduce heat, cover, and simmer for 8–10 minutes until liquid is absorbed and couscous is tender.

4. Finish and assemble:

   • Fluff the couscous with a fork. Stir in lemon zest, juice, chopped herbs, salt, and pepper.

   • Divide couscous into bowls. Top with roasted chickpeas, crumbled feta, and any extra toppings you like.

Tips & Variations

• Make it a full meal: Add grilled zucchini, roasted cauliflower, or marinated chicken thighs.

• Go vegan: Swap out the feta for a dairy-free version or add avocado.

• Amp the herbs: Fresh herbs are the soul of this dish. Use what you love, and don’t skimp.

• Texture matters: For extra crunch, sprinkle toasted nuts or seeds right before serving.

Diet Compatibility

This couscous bowl is naturally vegetarian and can be made vegan by omitting or substituting the feta. It's also a great option for those following a Mediterranean-style diet, and it’s friendly to flexitarian or plant-forward eaters looking for satisfying meatless meals.

While couscous is wheat-based and not gluten-free, you can easily substitute it with quinoa or millet to accommodate gluten sensitivities or Celiac needs.

Leftovers & Meal Prep

This dish holds up beautifully in the fridge for up to 4 days. Store the couscous and roasted chickpeas separately to preserve their texture—combine just before serving.

To reheat, a quick zap in the microwave works, but it's also delicious served cold or at room temperature, making it ideal for packed lunches or easy no-cook dinners. If things seem a little dry the next day, just stir in a drizzle of olive oil and a fresh squeeze of lemon.

Final Notes

This dish is a love letter to balance—fresh herbs meet warm grains, tangy lemon cuts through savory feta, and the chickpeas bring texture and protein. It’s easy to prep ahead, beautiful to serve, and satisfying every time.

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