Mediterranean Lentil & Couscous Bowls
Flavorful brown lentils and fluffy couscous served with fresh chopped vegetables and a bright lemon-herb vinaigrette, offering a light yet satisfying vegan meal.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 5
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $3.00/serving
Dietary
- Vegan
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Fiber
- Vegetarian
- Pescatarian
- Low-Sugar
Tags
- quick
- healthy
- fresh
- savory
- boil
Ingredients
- 1 cup couscous (uncooked)
- 2 can brown lentils (rinsed and drained)
- 1 cucumber (medium, diced)
- 1 pint cherry tomatoes (halved)
- 0.5 red onion (small, finely chopped)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup olive oil
- 3 tablespoon lemon juice (fresh)
- 1 clove garlic (minced)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Prepare the couscous: Bring 1 1/4 cups of water to a boil in a small saucepan. Once boiling, remove from heat, stir in the 1 cup of couscous, cover, and let stand for 5 minutes. Fluff with a fork.
- While the couscous is cooking, prepare the vegetables. In a large bowl, combine the 2 cans of rinsed and drained brown lentils, 1 diced cucumber, 1 pint of halved cherry tomatoes, 1/2 of a finely chopped red onion, and 1/4 cup of chopped fresh parsley.
- Make the vinaigrette: In a small bowl, whisk together 1/4 cup of olive oil, 3 tablespoons of fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- Divide the fluffed couscous among 5 serving bowls. Top with the lentil and vegetable mixture. Drizzle each bowl generously with the lemon-herb vinaigrette.
Notes
Leftover components can be stored separately in the refrigerator for up to 3 days. Assemble just before serving for best results.
Nutrition (per serving)
- Calories: 936
- Protein: 51.7 g
- Carbohydrates: 162.1 g
- Fat: 11.8 g
- Fiber: 25 g
- Sodium: 245 mg
- Saturated Fat: 1.6 g
- Sugar: 8.1 g