Name: Greek Roasted Veggie Couscous Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cups dry whole-wheat couscous (cooked according to package directions); 1 pound broccoli (trimmed and cut into 1/2" florets); 1 red bell pepper (trimmed, seeded, and cut into a large dice); 1 pound carrots (peeled and cut into a large dice); 1 pint cherry or grape tomatoes; 1 red onion (peeled and diced); 1 15-ounce can chickpeas (drained and rinsed); 8 ounces kalamata olives ((optional), drained); 3 tablespoons olive oil; 1 tablespoon lemon juice (could sub more of the red wine vinegar from the sauce); 4 cloves garlic (minced); 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; feta cheese ((optional), for topping); 1 1/2 cups plain yogurt; 1/2 cucumber (peel on, shredded with a cheese grater, squeezed to discard excess liquid); 1 clove garlic (minced); 1 teaspoon fresh dill (chopped); 1 tablespoon olive oil; 1 tablespoon red wine vinegar

4 Reviews / 5 Average

We're cooking up the rainbow with this hearty, veggie-packed, meatless dinner bowl. I love how easy it is to put these Greek Roasted Veggie Couscous Bowls together, and that everyone can pick their favorite toppings. Best part is that they are great left over for lunch.

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Greek couscous bowl with roasted veggies

I’m starting to get on the “bowl” bandwagon! I’ve made a few here and there in the past (my 100 Days of Real Food: On a Budget cookbook has both “Burrito Bowls” and “Deconstructed Spring Roll Bowls” in the school lunch section), but lately, as I’ve been trying to think of new tasty, HEARTY, vegetarian dinner ideas, I just keep coming back to this concept. This Greek roasted vegetables with couscous bowl is just that!

Vegetarian Greek Vegetables With Couscous Bowl

Also, you can, of course, easily add in some meat if you want! There are just dozens and dozens of options when it comes to putting dinner bowls together, including this couscous bowl, which is the fun part about it (in my opinion).

Reasons I Love Dinner Bowl Recipes:

Great for busy families (like us!) who often have activities right smack-dab in the middle of dinner (happens three nights a week at our house this school year). This is a super easy meal to cover and save for those who get home late or need to eat early.
Works very well as leftovers whether you’re eating at home or need to pack up some lunch to-go (that you can eat cold or reheat—tasty either way).
Very easy to make these into hearty meatless meals, although it’s super easy to add meat as well if you want!
There are loads of options between the base (couscous for this recipe), toppings, and sauce. If your people don’t love the first combo you try, simply try again with some different flavors!
Lastly, if you keep the veggies separate while roasting, then everyone can pick and choose what they want. I don’t mind if my kids skip over half of what’s on these baking sheets because they will end up with at least some produce on their plate—I mean in their bowls, haha. It also means I was able to include olives, which my husband and I love—but both our children despise.

Here are the veggies ready to go in the oven!

Roasted Veggies on 100 Days of Real Food

What’s your favorite “bowl” that you’ve tried? My husband and I loved this couscous and vegetable combo below, so I definitely see more of these in our future!

Greek Roasted Veggie Couscous Bowls

4 Reviews / 5 Average

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Course: Dinner, Lunch

Cuisine: Mediterranean

Method: Freezer Friendly

Diet: Egg Free, Peanut/Tree Nut-Free, Vegetarian

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Servings: 4 people

Ingredients

For the bowls

1 1/2 cups dry whole-wheat couscous cooked according to package directions
1 pound broccoli trimmed and cut into 1/2″ florets
1 red bell pepper trimmed, seeded, and cut into a large dice
1 pound carrots peeled and cut into a large dice
1 pint cherry or grape tomatoes
1 red onion peeled and diced
1 15-ounce can chickpeas drained and rinsed
8 ounces kalamata olives (optional), drained
3 tablespoons olive oil
1 tablespoon lemon juice could sub more of the red wine vinegar from the sauce
4 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
feta cheese (optional), for topping

For the sauce

1 1/2 cups plain yogurt
1/2 cucumber peel on, shredded with a cheese grater, squeezed to discard excess liquid
1 clove garlic minced
1 teaspoon fresh dill chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar

Instructions

For the bowls

Preheat the oven to 425 degrees F (I used the convection setting since I was cooking on two baking sheets at the same time). Divide the cooked couscous among four bowls and set aside.
Arrange the chopped veggies, onion, chickpeas, and olives onto two baking sheets in one even layer.
Combine the oil, lemon juice, garlic, oregano, salt and pepper in a jar or other small container with a tight-fitting lid. Shake to emulsify, then pour over and toss with the veggies.
Bake until the veggies are brown and tender when pierced with a fork, 20 to 25 minutes, swapping the location of the pans in the oven halfway through (if you’d like). What I’ve learned is if they’re still wet from being washed they could take a little longer to cook. If they’re completely dry, it could go more quickly so keep an eye on them toward the end!
Meanwhile, whisk together the sauce ingredients in a medium bowl.
Evenly distribute the veggies on top of the couscous, top with feta cheese (if using) and sauce, and serve. Or cover, refrigerate, and save for later!

Notes

We recommend organic ingredients when feasible.

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Greek Roasted Vegetables With Couscous