Couscous Bowls

Couscous Bowls
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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
Print Recipe
Total Time 25 minutes
Cuisine middle eastern
Servings 18 cups


  • 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


  • 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.
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