Mediterranean Style Couscous Bowl

Mediterranean Style Couscous Bowl

A colourful, nourishing bowl packed with roasted vegetables, chickpeas and a tangy balsamic vinaigrette. Perfect for meal prep.High in protein and packed with fibre — it keeps beautifully in the fridge for up to 3 days. 

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Ingredients

1 cups pearl couscous

• 2 zucchinis, chopped

• 1 sweet potato, medium, diced

• 1 pumpkin, small wedge, diced

• 1 red onion, diced

• 1 tablespoons olive oil

• 1 tin chickpeas (400g), drained and rinsed

• 200 grams cherry tomatoes, halved

• 1/4 cup olives (green or kalamata), sliced

• 150 grams roasted red peppers (jarred), sliced

• 2 large handfuls rocket or spinach

• 1 cups Greek feta cheese, crumbled

• 1 large handful fresh parsley, chopped

• 3 tablespoons extra virgin olive oil

• 1 tablespoons apple cider vinegar

• 1 tablespoons balsamic vinegar

• 1 teaspoons Dijon mustard

• 1 garlic clove, crushed

• 1 teaspoons mixed herbs

• 1 teaspoons salt and black pepper to taste

Method

Roast the vegetables: Preheat your oven to 200°C (fan 180°C). Spread 2 zucchinis, chopped, 1 sweet potato, medium, diced, 1 pumpkin, small wedge, diced and 1 red onion, diced on a large baking tray. Drizzle with 1 tablespoons olive oil and season generously with 1 teaspoons salt and black pepper to taste. Roast for 20-25 minutes until golden and caramelised. 🌿

2. While the vegetables are roasting cook 1 cups pearl couscous according to packet instructions. Fluff with a fork and set aside to cool slightly.

3. In a small bowl or jar whisk together 3 tablespoons extra virgin olive oil, 1 tablespoons apple cider vinegar, 1 tablespoons balsamic vinegar, 1 teaspoons Dijon mustard, 1 garlic clove, crushed and 1 teaspoons mixed herbs. Season with 1 teaspoons salt and black pepper to taste and taste — adjust to your liking.

4. In a large bowl combine the cooked couscous, roasted vegetables, 1 tin chickpeas (400g), drained and rinsed, 200 grams cherry tomatoes, halved, 60 grams olives (green or kalamata), sliced, 150 grams roasted red peppers (jarred), sliced and 2 large handfuls rocket or spinach. Pour over the vinaigrette and toss everything together until well coated.

5. Add 1 cup Greek feta cheese, crumbled and fresh 1 large handful fresh parsley, chopped. Serve immediately or store in the fridge for up to 3 days — it gets even better the next day! 

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