couscous bowl

These Mediterranean Buddha bowls are gorgeous, healthy, quick to pull together, and packed with different textures and flavors.

Mediterranean Buddha Bowls

dry couscous

turmeric

salt

water

lemon juice

olive oil

honey

oregano

garlic (minced)

salt and pepper

red pepper

cucumber

cherry tomatoes (halved)

15 chickpeas

green onions (thinly sliced)

parsley

radishes (thinly sliced)

hummus (store bought or homemade)

tzatziki (store bought

Make the couscous: In a small saucepan, bring 1 cup of water to a boil. In a medium bowl stir together the dry couscous, turmeric, and salt. Pour the boiling water over the couscous, cover and let sit for about 5 minutes, until the water is absorbed and the couscous is tender. Fluff with a fork and set aside or put in the fridge to cool.

Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, honey, oregano, garlic, salt, and pepper.

In a large bowl, combine the chopped tomatoes, bell peppers, cucumbers, parsley, green onions, and chickpeas. Add the dressing and stir to combine.

Divide the couscous between four bowls, add the vegetables, and top with tzatziki and hummus. Garnish with sliced radishes and chopped parsley.

This fun couscous buddha bowl is a cozy lunch or light dinner, bursting with tasty veggies, nuts and seeds and a creamy tahini sauce.

Couscous Buddha Bowl

couscous

sweet potato (peeled, diced)

bell pepper (diced)

zucchini (diced)

lettuce leaves

radishes (sliced)

pistachios

pumpkin seeds

herbs

tbsp sweet paprika

tbsp tahini

tbsp warm water

black pepper

Preheat the oven to 200C / 390F and line a baking tray with parchment paper.

Add the diced sweet potato, zucchini and bell pepper to the baking tray and drizzle with olive oil. Sprinkle half the sweet paprika over the sweet potatoes and toss to coat. Roast for 30 minutes.

Place the couscous and dried herbs in a bowl and pour on boiling water to cover. Then place a plate or dish cloth over the bowl. Set aside. Once cooked through fluff up with a fork.

To make the tahini dressing, add the tahini, water and sweet paprika to a bowl and stir until it becomes creamy in consistency. To loosen the sauce, add more water to achieve the consistency you desire.

Plate up the couscous, roasted vegetable and sweet potato mixture, nuts and seeds, as well as the lettuce, cucumber and radish. Drizzle with the tahini dressing. Add chopped herbs to garnish and season with salt and black pepper. Serve immediately and enjoy!

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Mediterranean Buddha Bowls

Couscous Buddha Bowl

Top 2 couscous bowl recipes from across the web

The most viewed couscous bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mediterranean Buddha Bowls

Couscous Buddha Bowl

The most viewed couscous bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine