Mediterranean Couscous Bowls Recipe

Mediterranean Couscous Bowls Recipe

from acouplecooks.com
25 min
4 servings

This Mediterranean bowl couscous recipe is a fast weeknight dinner! It features quick-cooking couscous with chickpeas and a creamy tahini sauce.

Ingredients

  • 1 1/2 cups cooked or 1 15-ounce can chickpeas (try Instant Pot Chickpeas)
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1 cup whole wheat couscous (substitute cooked quinoa for gluten-free)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped parsley
  • 1 small cucumber
  • 1 pint cherry tomatoes
  • 8 cups salad greens
  • 1 recipe Best Tahini Sauce

Directions

  1. 1

    Make the chickpeas: If using dry chickpeas, cook them using our Instant Pot chickpeas method (in under 1 hour!) or our Dutch oven method. If using canned, drain and rinse them. In a medium bowl, stir them together with the olive oil, cumin, and kosher salt.

  2. 2

    Make the couscous: In a medium pot, bring 1 1/4 cups water to a boil. Add couscous and 1/2 teaspoon kosher salt. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. When done, stir in the olive oil, another 1/4 teaspoon kosher salt, and the parsley.

  3. 3

    Make the dressing: Go to Best Tahini Sauce. 

  4. 4

    Peel and chop the cucumber. Slice the tomatoes in half. In a large shallow bowl, place the greens, then top with couscous, chickpeas, cucumber, and tomatoes. Drizzle with tahini dressing (about 2 tablespoons per bowl). Serve immediately. Leftovers stay in the refrigerator for a few days: keep all components separate for maximum freshness.