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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!
5 from 22 votes
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  • 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
  • cup crumbled feta cheese


  • Preheat the oven to 425 degrees F.
  • Cook the couscous if you haven’t previously or don’t have a leftover grain. Make the couscous according to the directions, which will probably call for it to cook for 12 to 15 minutes. While it cooks, roast the asparagus.
  • Spray or drizzle the asparagus spears with olive oil and sprinkle all over with salt and pepper. Roast for 10 to 15 minutes, or until your desired crispness is reached. If the spears are very thin, you may only need to roast for 8 to 10 minutes!
  • Place the couscous in a large bowl. Add the chickpeas, green onions and fresh herbs. Drizzle on a bit of the dressing and toss to combine.
  • Top with the asparagus spears and pistachios. Drizzle with more dressing - as much as you’d like. Serve!

lemon feta vinaigrette

  • Whisk together the lemon juice, vinegar, herbs, lemon zest, honey, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. Stir in the feta cheese. This can be made a day ahead of time!

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