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Couscous Bowls

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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

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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.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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