Ingredients:

  • 1 cup Whole Wheat Couscous (or quinoa/brown rice)
  • 1 cup Water or low-sodium stock
  • 5 lbs Chicken Breast (boneless, skinless, cubed) OR 1 (15 oz) can Chickpeas (rinsed and drained)
  • 1 medium Red Onion, roughly chopped
  • 2 medium Bell Peppers (mixed colors), chopped
  • 1 large Zucchini, sliced
  • 2 tbsp Extra Virgin Olive Oil (for roasting)
  • 1 tsp Dried Oregano
  • Sea Salt and Black Pepper, to taste
  • 4 cups Mixed Leaf Salad or Spinach
  • 1 medium Cucumber, diced
  • 1 cup Cherry Tomatoes, halved
  • 1/2 cup Feta Cheese, crumbled (optional)
  • 1/4 cup Fresh Parsley, finely chopped
  • Vinaigrette: 1/2 cup Extra Virgin Olive Oil
  • Vinaigrette: 1/4 cup Fresh Lemon Juice
  • Vinaigrette: 1 tbsp Red Wine Vinegar
  • Vinaigrette: 1 tsp Dijon Mustard
  • Vinaigrette: 1 clove Garlic, finely minced
  • Vinaigrette: 1/2 tsp Dried Dill
  • Vinaigrette: 1/2 tsp Salt and Pepper (each)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Season the Protein: If using chicken, toss the cubes with 1 tablespoon of olive oil, salt, pepper, and a pinch of oregano. If using chickpeas, simply ensure they are dry.
  3. Prep and Season the Roasting Vegetables: Chop the red onion, bell peppers, and zucchini. Place them in a large bowl, drizzle with the remaining 1 tablespoon of olive oil, dried oregano, salt, and pepper. Toss well to coat.
  4. Roast the Vegetables and Protein: Spread the seasoned vegetables onto one half of the prepared baking sheet. Spread the seasoned chicken or chickpeas onto the other half, ensuring a single layer. Roast for 20–25 minutes, flipping the protein halfway through, until the vegetables are tender and the chicken reaches 165°F (74°C).
  5. Cook the Base Grain: While roasting, bring the water/stock to a boil in a saucepan. Stir in the couscous. Remove from heat immediately, cover tightly, and let sit for 5–7 minutes until absorbed. Fluff gently with a fork and allow to cool slightly.
  6. Make the Dressing: Combine all Vinaigrette ingredients (oil, lemon juice, vinegar, mustard, garlic, dill, salt, pepper) in a small jar with a tight-fitting lid and shake vigorously until emulsified. Taste and adjust seasoning.
  7. Assemble the Bowls: Divide the fluffed couscous base among four serving bowls. Add a generous handful of mixed greens/spinach, then distribute the warm roasted vegetables and protein across the bowl.
  8. Finish and Serve: Scatter the fresh cucumber and cherry tomatoes over the bowls. Garnish with crumbled feta (if using) and freshly chopped parsley. Drizzle 2–3 tablespoons of the Zesty Vinaigrette over each bowl and serve.