Couscous Bowls with Lemon Feta Vinaigrette

howsweeteats.com

Angela C.

3 cups cooked couscous,

1 pound asparagus spears, woody stems removed

olive oil for drizzling or olive oil spray

kosher salt and pepper

1 can chickpeas, drained and rinsed

2 green onions, thinly sliced

¼ cup chopped fresh herbs, like parsley, basil, cilantro

¼ cup chopped roasted pistachios

subheading: LEMON FETA VINAIGRETTE:

3 tablespoons freshly squeezed lemon juice

1 tablespoon white wine vinegar

2 tablespoons fresh chopped herbs, like parsley and chives

1 teaspoon freshly grated lemon zest

1 teaspoon honey

1 garlic clove, minced

salt and pepper

½ cup extra virgin olive oil

⅓ cup crumbled feta cheese

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