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Mediterranean Couscous Recipe

Mediterranean Couscous Bowls Recipe

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


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



For the chickpeas (or substitute Seasoned Lentils)

For the couscous

  • 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

For the bowl

  • 1 small cucumber
  • 1 pint cherry tomatoes
  • 8 cups salad greens
  • 1 recipe Best Tahini Sauce


  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. 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. Make the dressing: Go to Best Tahini Sauce
  4. Assemble the bowls: 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.


If you have especially hungry eaters, you could 1.5 or double the chickpeas or couscous, or serve it alongside pita and hummus.

  • Category: Main Dish
  • Method: Raw
  • Cuisine: Mediterranean

Keywords: Mediterranean, Buddha Bowl, Nourish Bowl, Chickpeas, Couscous, Vegan, Vegetarian, Plant Based, Vegan Recipes, Healthy, Healthy Recipes