Description
This Mediterranean bowl couscous recipe is a fast weeknight dinner! It features quick-cooking couscous with chickpeas and a creamy tahini sauce.
Ingredients
Scale
For the chickpeas (or substitute Seasoned Lentils)
- 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
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
Instructions
- 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.
- 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.
- Make the dressing: Go to Best Tahini Sauce.
- 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.
Notes
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
