Ingredients
Main Ingredients
- 3 cups cooked couscous
- 1 pound asparagus spears, woody stems removed
- Olive oil for drizzling or olive oil spray
- Kosher salt and pepper, to taste
- 1 can chickpeas, drained and rinsed
- 2 green onions, thinly sliced
- ¼ cup chopped fresh herbs (such as parsley, basil, cilantro)
- ¼ cup chopped roasted pistachios
Lemon Feta Vinaigrette
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh chopped herbs (such as parsley and chives)
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon honey
- 1 garlic clove, minced
- Salt and pepper, to taste
- ½ cup extra virgin olive oil
- ⅓ cup crumbled feta cheese
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the asparagus.
- Cook the Couscous: If not using leftover couscous, cook according to package instructions, typically 12 to 15 minutes. While couscous cooks, proceed to roast the asparagus.
- Roast the Asparagus: Drizzle or spray the asparagus spears with olive oil and season them with kosher salt and pepper. Lay them out on a baking sheet and roast in the preheated oven for 10 to 15 minutes, or 8 to 10 minutes if the spears are thin, until tender-crisp.
- Combine Couscous and Mix-ins: In a large bowl, place the cooked couscous. Add the drained chickpeas, sliced green onions, and chopped fresh herbs. Drizzle some of the lemon feta vinaigrette over and toss gently to combine all flavors.
- Assemble the Bowl: Arrange the roasted asparagus spears on top of the couscous mixture. Sprinkle with chopped roasted pistachios for crunch, then drizzle with additional vinaigrette as desired. Serve immediately.
- Prepare the Lemon Feta Vinaigrette: In a small bowl, whisk together lemon juice, white wine vinegar, fresh chopped herbs, lemon zest, honey, minced garlic, and a pinch of salt and pepper. Gradually whisk in the olive oil until the dressing emulsifies into a creamy consistency. Stir in the crumbled feta cheese. This dressing can be made up to one day ahead and stored refrigerated.
Notes
- Use thin asparagus spears for quicker roasting and a more tender texture.
- The vinaigrette can be prepared a day ahead to enhance the flavors.
- For a vegan option, omit the feta cheese or substitute with a plant-based alternative.
- Leftover couscous can save time and work well in this recipe.
- Adjust the amount of honey in the dressing based on your preferred sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
