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LENTIL AND COUSCOUS FETA BOWL

LENTIL AND COUSCOUS FETA BOWL

The Lentil And Couscous Feta Bowl is a balanced and flavourful dish combining tender cooked lentils and fluffy couscous with the creamy tang of crumbled feta. This feta bowl contains fresh mint and lemon zest, which add brightness, while cumin lends a warm and earthy undertone. This vegetarian-friendly meal is high in plant protein, quick to assemble and ideal for busy days. Whether eaten warm or chilled, this lentil and couscous feta bowl delivers both nutrition and comfort in one convenient serving. The feta bowl is light and flavourful, which is perfect for lunch or a light evening meal.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

 

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Prepared in Advance, Simmer, No-Cook

OCCASION/HOLIDAY

Spring, Summer, Picnic, Ramadan, Mother’s Day, Potluck, Graduation, Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Quick & Easy, Vegetarian

DISH TYPE

Salad

INGREDIENTS

• ½ cup cooked lentils
• ½ cup cooked couscous
• 1 tablespoon feta cheese (crumbled)
• 1 tablespoon chopped mint
• 1 teaspoon olive oil
• ½ teaspoon lemon zest
• ¼ teaspoon ground cumin
• Pinch of Salt
• Pinch of Pepper

FULL NUTRITIONAL INFORMATION

• Calories: 496.3 kilocalories
• Fat: 8.8 grams
• Saturated Fat: 2.8 grams
• Carbohydrate: 82.7 grams
• Sugar: 2.1 grams
• Sodium: 340.3 milligrams
• Fibre: 12.1 grams
• Protein: 21.4 grams
• Cholesterol: 13.7 milligrams
• Calcium: 133.9 milligrams
• Iron: 5.5 milligrams
• Potassium: 567 milligrams
• Vitamin D: 0.1 milligrams

PREPARATION

• Cook The Lentils: If not using pre-cooked lentils, rinse and simmer dry lentils in water until tender (about 20 to 25 minutes). Drain and let them cool to room temperature.
• Prepare The Couscous: In a small pot, bring ½ cup water to a boil. Stir in ½ cup couscous, cover and remove from heat. Let it rest for 5 minutes, then fluff with a fork.
• Season The Base: In a bowl, combine the cooked lentils and couscous. Add olive oil, lemon zest, cumin, salt and pepper. Mix gently until evenly coated.
• Add Toppings: Sprinkle the crumbled feta and chopped mint over the lentil-couscous mixture. Toss gently to combine or leave layered for presentation.
• Serve: Enjoy immediately at room temperature or chill for 30 minutes if preferred cold.

PREP TIME

10 minutes

COOKING TIME

25 minutes

TIPS

• Fluff The Couscous Well: Use a fork, not a spoon, to keep the couscous light and separate after cooking.
• Cool Ingredients Fully: Ensure the lentils and couscous are completely cooled before mixing to avoid wilting the herbs.
• Use Quality Feta: Choose a creamy feta for better texture and flavour distribution throughout the bowl.

VARIATIONS

• Add Roasted Vegetables: Roasted peppers, courgette or aubergine bring colour and extra nutrients.
• Swap The Herb: Replace mint with fresh parsley, basil or dill, depending on preference or availability.
• Boost Protein: Add grilled chicken, chickpeas or a soft-boiled egg for a higher-protein version.

PREPPING AND STORAGE

• Make Ahead: This bowl can be prepped in advance and stored in an airtight container for up to 3 days in the fridge.
• Keep Components Separate: For best freshness, store herbs and feta separately and mix before serving.
• Freezing Is Not Recommended: The texture of couscous and herbs does not hold up well after freezing, so enjoy fresh.

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FOCUS KEYPHRASE

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META DESCRIPTION

A satisfying Lentil and Couscous Feta Bowl made with wholesome ingredients, high in protein and fibre, and perfect for lunch or light dinner.

TAGS

Lentil Bowl, Couscous Recipe, Healthy Lunch, High Fibre Meal, Quick Protein Dish, Vegetarian Meal, Feta Recipes, Mediterranean Bowl

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