Name: Mediterranean Grain Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1, 14.5 ounce can chickpeas, drained and rinsed; 10 ounce bag cauliflower florets; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon granulated garlic; 1/8 teaspoon cayenne pepper; 3/4 teaspoon kosher salt; 1/2 cup plain whole milk Greek yogurt; 2 tablespoons fresh dill, chopped; 1/2 lemon, zested and juiced; 1 garlic clove, grated; 1 English cucumber (divided); 1 cup grape tomatoes, halved; 1/4 cup kalamata olives; 1/3 cup feta cheese crumbles; 1 cup couscous

Mediterranean Grain Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mediterranean grain bowls come together in just 30 minutes and make a great staple healthy weeknight meatless meal. A simple tzatziki sauce pulls everything together and pistachios add unexpected crunch.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Mains
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

1, 14.5 ounce can chickpeas, drained and rinsed
10 ounce bag cauliflower florets
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon granulated garlic
1/8 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/2 cup plain whole milk Greek yogurt
2 tablespoons fresh dill, chopped
1/2 lemon, zested and juiced
1 garlic clove, grated
1 English cucumber (divided)
1 cup grape tomatoes, halved
1/4 cup kalamata olives
1/3 cup feta cheese crumbles
1 cup couscous

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425° F. Line a sheet pan with parchment.
Use a clean towel to dry the chickpeas as much as possible. Then add them to a bowl with the cauliflower and toss with olive oil, spices and salt. Transfer to the sheet pan and roast for 15-20 minutes, stirring once about halfway through to prevent burning.
Meanwhile, make the tzatziki sauce: add yogurt, dill, lemon zest and juice and grated garlic to a small bowl. Stir to combine. Grate 1/4 of the cucumber and fold that into the sauce.
Thinly slice the remaining cucumber and prep the remaining toppings.
Cook couscous per package directions when there’s 5-10 minutes left on the chickpeas/cauliflower.
To serve, spoon warm couscous into bowls and top with the chickpea cauliflower mixture, veggies, feta cheese and a spoonful of tzatziki sauce. Garnish with a lemon and an extra sprig of dill.