MEDITERRANEAN COUSCOUS BOWLS RECIPE

Mediterranean Couscous Bowls Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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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

Steps:

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.
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.