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  • Prep-time: / Ready In:
  • Makes 18 cups

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

Ingredients

  • 2 cups low-sodium vegetable broth
  • ½ teaspoon cumin seeds
  • 2 cups whole wheat couscous or Israeli couscous
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 9 to 10 cups romaine lettuce, cut into 1-inch pieces
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 medium cucumber, finely chopped (1½ cups)
  • 1 medium tomato, finely chopped (1 cup)
  • 1 medium red onion, thinly sliced (1 cup)
  • 2 tablespoons fresh parsley, finely snipped
  • 1 tablespoon lemon juice
  • 1½ cups Tahini Dipping Sauce

Instructions

  1. 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.
  2. Divide lettuce, chickpeas, cucumber, tomatoes, onion, and couscous among eight bowls. Sprinkle with parsley and lemon juice, and drizzle with Tahini Dipping Sauce.

Comments (5)

(5 from 2 votes)
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Georgia Ackerman2 days ago
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This is a family favorite on regular rotation at our home. Sometimes we lay out a “pita bar” for everyone to make their own bowls.

Richard Robertson1 year ago
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I see the recipe is made for 18 cups.
If you are only two people can the recipe be reduced?
18 cups seems like a lot

Diane Sonneville1 year ago
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How much is a serving size? That would be most helpful. In addition, 18 C is a huge amount for someone who would like to try the recipe but is not interested in feeding the neighborhood. 🙂

Esmeralda1 year ago
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I just made this and it was so easy and tastes great. My mom enjoyed it too! It’s the perfect summer dish with minimal stovetop use and fresh ingredients. I will be making it again and packing it for lunch. Thanks!

Megan2 years ago
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loved this – the tahini sauce gives that wonderful nutty flavor – very filling – quick to make – easy to bring with for families on the go

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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