Za’atar Baked Feta Bowl with Chickpeas, Broccoli, and Green Sauce
This baked feta bowl layers za’atar roasted chickpeas, broccoli, tomatoes, and onions over bright lime herb couscous, then finishes everything with green sauce for a fresh and satisfying vegetarian meal.
Equipment
- Parchment paper
- Medium pot
- Cutting board
- Measuring spoons
- Serving bowls
Ingredients
For the baked feta and vegetables
- 2 blocks feta 8 ounces each, about 454 g total
- 1 can chickpeas drained, rinsed, and dried, about 15 ounces or 425 g can, about 240 g drained
- 1 large head broccoli cut into florets, about 500 g
- 1 pint cherry tomatoes about 280 g
- 1 medium onion cut into wedges, about 180 g
- 3 tablespoons extra virgin olive oil about 45 ml
- 1 to 1 ½ tablespoons za’atar about 8 to 12 g
- ½ teaspoon kosher salt about 3 g
- ½ teaspoon black pepper about 1 g
For the lime herb couscous
- 1 cup pearl couscous about 180 g
- 1 tablespoon olive oil about 15 ml
- 1 tablespoon vinegar about 15 ml
- 2 tablespoons fresh lime juice about 30 ml
- 1 teaspoon lime zest about 2 g
- 2 tablespoons chopped mint about 5 g
- 2 tablespoons chopped parsley about 8 g
- ⅓ cup finely chopped celery about 35 g
- 2 tablespoons finely chopped leeks optional, about 15 g
- ½ teaspoon kosher salt about 3 g
- ¼ teaspoon black pepper about 0.5 g
For serving
- ½ to ¾ cup green sauce about 120 to 180 ml
- extra olive oil for finishing optional
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Add the chickpeas, broccoli, cherry tomatoes, and onion wedges to the sheet pan. Drizzle with olive oil and season with za’atar, kosher salt, and black pepper. Toss until everything is well coated.
- Nestle the feta blocks onto the pan and drizzle them lightly with a little more olive oil.
- Bake for 25 to 30 minutes, until the broccoli is tender and charred in spots, the tomatoes are blistered, and the feta is warm and lightly golden. Broil for 1 to 2 minutes at the end if you want deeper color.
- While the sheet pan bakes, cook the pearl couscous according to package directions. Drain if needed, rinse briefly if desired, and let it cool slightly.
- Transfer the couscous to a bowl. Add olive oil, vinegar, lime juice, lime zest, mint, parsley, celery, and leeks if using. Season with kosher salt and black pepper, then toss well. Taste and adjust the lime and salt as needed.
- To assemble, spoon the couscous into bowls or onto a serving platter. Top with the roasted vegetables and chickpeas, then add the baked feta.
- Finish with generous spoonfuls of green sauce and a drizzle of olive oil if desired. Serve warm or at room temperature.
Notes
Chef tips: Dry the chickpeas well so they roast better and do not steam on the pan. Spread the vegetables out so they roast instead of crowding.
Substitutions: You can use Israeli couscous or another small pasta if needed. Quinoa also works if you want a gluten free base. Use parsley only if you do not have mint.
Variations: Add cucumber at the end for more freshness. Top with pickled onions or pickled peppers for more brightness. Swap the green sauce for creamy Greek sauce for a richer finish.
Storage and reheating: Store the roasted components and couscous in separate containers in the refrigerator for up to 4 days. Reheat the vegetables and feta gently in the oven or microwave. Add sauce after reheating.
Make ahead guidance: The couscous can be made ahead and chilled. The vegetables can be chopped earlier in the day. The green sauce can be prepared in advance.
Serving ideas: Serve as a weeknight dinner, meal prep lunch, or on a large platter for casual entertaining.
Nutrition
Serving: 430gCalories: 640kcalCarbohydrates: 47gProtein: 24gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 89mgSodium: 1120mgPotassium: 690mgFiber: 8gSugar: 8gVitamin A: 290IUVitamin C: 72mgCalcium: 470mgIron: 4.2mg
Tried this recipe?Let us know how it was!