Veggie Couscous Bowl with Feta, Tomatoes, and Olives
Prep Time: 10 minutes
Serves: 1
This is one of the quickest and easiest summer recipes we make weekly and is inspired by the Mezze platters in the Turkish restaurants in Dalston Lee frequented during his 6 years in London. Most of the ingredients you may already have on hand and you can really modify them based on personal preference since the only thing that requires cooking is the couscous. This recipe serves 1 but is so easy to double, triple, or quadruple, and not using exact measurements is encouraged here so you can find the mix of flavors you love.
Ingredients
½ cup arugula or watercress (most salad greens work if you don’t have these)
1 cup couscous, cooked
ras el hanout, for serving couscous
6 cucumber slices, chopped
6 cherry tomatoes, cut in half
2 tablespoons parsley, chopped
1 dill frond, chopped
1 green onion, sliced, white parts discarded
2-3 mint leaves, chopped
juice from half a lemon
⅓ cup hummus
a handful of kalamata or green olives, or both
⅓ cup roasted red pepper, sliced
1 radish, sliced
⅓ cup feta cheese, crumbled
fine sea salt
coarse kosher salt, for serving
freshly ground black pepper, for serving
extra-virgin olive oil, for serving
sumac and Za’atar spice blend, for serving
6-8 pistachios, removed from shell and coarsely chopped
Bowl Assembly
Cook couscous according to package directions. Use 1 cup for the recipe, and save remaining amount for another use.
Lightly drizzle arugula and watercress with extra virgin olive oil in a large bowl and toss to combine; season with coarse kosher salt.
In a medium bowl, combine tomatoes, cucumber, parsley, dill, green onion, and mint. Add juice from half a lemon. Stir to mix and set aside.
Layer greens on the bottom of a bowl or on a platter. Top with couscous. Sprinkle couscous with ras el hanout.
Arrange hummus, tomato, cucumber and herb mixture, olives, roasted red pepper, and radish in sections around the bowl.
Sprinkle with crumbled feta and season with coarse kosher salt and pepper, to taste.
To serve, drizzle with olive oil and garnish with sumac and Za’atar spice blend and pistachios.
