Mediterranean Dishes Recipe

Cook the couscous

If not already cooked, prepare 3/4 cup dry pearl (Israeli) couscous according to package directions to yield about 1.5 cups cooked (typically toast 1 tbsp olive oil in a saucepan, add couscous, stir 2 minutes, add 1 1/4 cups water and pinch of salt, simmer 8–10 minutes until tender). Fluff with a fork and let cool slightly.

When warm (not hot), toss couscous with 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Adjust seasoning to taste. Set aside at room temperature while you prepare vegetables and chickpeas so flavors meld.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment.

Place 1 cup cherry tomatoes, 3/4 cup fresh corn kernels, 1/2 cup sliced red bell pepper and 1 cup halved baby zucchini in a single layer on the sheet. Drizzle with 1.5 tbs olive oil, add 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly.

Roast 15–18 minutes, stirring once halfway through, until tomatoes blister and vegetables are tender with a bit of char. Remove from oven and allow to cool 5 minutes; juices from tomatoes will help flavor the couscous.

While vegetables roast, combine 1 cup drained and rinsed chickpeas with 1 tps lemon zest, 1 tbs lemon juice, 2 tbs finely chopped parsley, 1/4 tsp ground cumin, 1 tbs olive oil and 1/4 tsp salt in a bowl.

Gently toss to coat. Let sit 5–10 minutes so lemon and herbs infuse the chickpeas. If you prefer warm chickpeas, heat a small skillet over medium, add the chickpea mixture and cook 3–4 minutes, stirring, to warm and lightly crisp edges; otherwise serve at room temperature.

In a small bowl or blender, mash 1/2 ripe avocado with 1/2 cup plain Greek yogurt until smooth. Add 1/2 tsp minced garlic, 1 tbs chopped dill, 1 tbs chopped mint, 1 tbs lemon juice, 1 tsp olive oil and 1/4 tsp salt. Stir and add up to 1 tbs water to achieve a pourable but creamy consistency.

Taste and adjust: more lemon for brightness, more salt for seasoning, or a pinch of sugar if the yogurt is tangy. Chill briefly if you prefer a cold sauce.

Place 3/4 cup of the dressed couscous in each of two bowls (recipe yields 2 servings).

Top the couscous with half the roasted vegetable mixture and half the citrus-herb chickpeas in each bowl.

Drizzle each bowl with about 2 tbs of the creamy herb-avocado sauce (adjust to taste).

Scatter 1/4 cup crumbled feta over each bowl (or divide 1/2 cup between bowls), sprinkle 1 tbs toasted sliced almonds or pepitas on each, and add 1/2 cup microgreens or 1/2 cup baby arugula per bowl.

Finish with a light drizzle of extra olive oil (about 1/2 tsp per bowl), a pinch of red pepper flakes if desired, and serve with a lemon wedge on the side to squeeze over.

Mix gently at the table so creamy sauce and roasted vegetables coat the grains and chickpeas. Serve immediately.