Loaded Couscous Bowl

Servings 4 Serves



  • 1 14. 5-oz. can chickpeas drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon cumin
  • 1 teaspoon sumac
  • 1/2 teaspoon turmeric
  • 2 cups couscous
  • 1 medium cucumber diced
  • 1 small red onion diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup pine nuts
  • 4 small handfuls arugula

Tahini Sauce:

  • 1/4 cup tahini
  • 3 cloves garlic minced
  • 1 large lemon juiced
  • sea salt and freshly ground black pepper to taste
  • cold water


  • In a medium bowl, combine first 6 ingredients (chickpeas through turmeric). Toss together until fully combined and taste to adjust spices as needed.
  • In the bowls you’ll be serving this in, start with a bed of couscous. Then add in seasoned chickpeas, cucumber, red onion, tomato, pine nuts, and arugula.
  • In a small bowl, whisk together all ingredients for tahini sauce except water. Once mixed well, slowly add water to get desired consistency. Should still be somewhat thick, but thin enough to drizzle.
  • Drizzle a generous amount of tahini sauce over the top of the bowl and serve!
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