Spring Couscous Bowls With Lemon Feta Vinaigrette

These spring couscous bowls are loaded with chickpeas, roasted asparagus, fresh herbs, roasted pistachios and drizzled all over with a lemon feta vinaigrette. So delicious for lunch or dinner and leftovers are great!

These bowls are the epitome of spring! These spring couscous bowls have a base of chickpeas and couscous, topped with roasted asparagus, thinly sliced green onions, chopped pistachios, lots of fresh herbs and a lemon feta vinaigrette.

Ingredients:

3 cups cooked couscous,

1 pound asparagus spears, woody stems removed

olive oil for drizzling or olive oil spray

kosher salt and pepper

1 can chickpeas, drained and rinsed

2 green onions, thinly sliced

¼ cup chopped fresh herbs, like 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, like parsley and chives

1 teaspoon freshly grated lemon zest

1 teaspoon honey

1 garlic clove, minced

salt and pepper

½ cup extra virgin olive oil

⅓ cup crumbled feta cheese