Couscous Bowls
This satisfying meal is equally good made with traditional couscous or the larger, pearl-sized Israeli couscous. Feel free to experiment with whatever vegetables you have on hand. Creamy homemade Tahini Dipping Sauce serves as a flavorful finishing touch for these quick bowls.
From Forks Over Knives Family
- 2 cups low-sodium vegetable broth
- ½ tsp cumin seeds
- 2 cups whole wheat couscous or Israeli couscous
- sea salt, to taste
- Freshly ground black pepper, to taste
- 9-10 cups romaine lettuce (cut into 1-inch pieces)
- 1 15-oz. can chickpeas (rinsed and drained)
- 1 medium cucumber (finely chopped (1 ½ cups))
- 1 medium tomato (finely chopped (1 cup))
- 1 medium red onion (thinly sliced (1 cup))
- 2 tbsp fresh parsley (finely snipped)
- 1 tbsp lemon juice
- 1 ½ cups Tahini Dipping Sauce (https://www.forksoverknives.com/recipes/vegan-sauces-condiments/tahini-dipping-sauce/)
In a small saucepan bring broth and cumin seeds to boiling. Stir in couscous. Return to boiling; remove from heat. Cover and let stand 15 minutes or until broth is absorbed. Fluff with a fork. Season with salt and pepper.
Divide lettuce, chickpeas, cucumber, tomatoes, onion, and couscous among eight bowls. Sprinkle with parsley and lemon juice, and drizzle with Tahini Dipping Sauce.