Description
Indulge in the vibrant flavors of the Mediterranean with this delightful bowl, brimming with fresh veggies, savory grains, and zesty dressings. This dish captures the essence of sun-kissed ingredients, making it perfect for a casual lunch or an impressive dinner gathering. Easy to prepare and customizable to your taste, this Mediterranean bowl recipe is sure to become a favorite in your culinary repertoire.
Ingredients
Scale
- 1 cup couscous
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (preferably English)
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- 1. Bring 2 cups of water to a boil in a medium saucepan. Add the couscous, remove from heat, and cover for 5 minutes until fluffy.
- 2. While the couscous steams, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- 3. In a large mixing bowl, combine chopped veggies with crumbled feta and Kalamata olives.
- 4. In a small bowl, whisk together lemon juice and olive oil. Drizzle over the veggie mixture.
- 5. Fluff the couscous with a fork and add it to the veggie mixture. Toss until evenly coated.
- 6. Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 25mg
Keywords: - For added protein, consider incorporating grilled chicken or chickpeas. - Swap couscous for quinoa or brown rice for a different grain base. - Leftovers can be stored in an airtight container in the fridge for up to four days.