Chickpea & Cucumber Couscous Bowls with Lemon Tahini Drizzle

 

Ingredients:

1 cup couscous

1 cup boiling water or vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 cup cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

Salt and black pepper to taste

For the Lemon Tahini Drizzle:

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon honey

2–3 tablespoons warm water (to thin)

1 clove garlic, minced

Salt to taste

Directions:

Place couscous in a bowl and pour over boiling water or

broth. Cover and let sit for 5 minutes, then fluff with a

fork.

In a large bowl, combine couscous, chickpeas, cucumber,

cherry tomatoes, red onion, and parsley.

Drizzle with olive oil, season with salt and black pepper,

and toss to combine.

In a small bowl, whisk together tahini, lemon juice, olive

oil, honey, garlic, salt, and warm water until smooth and

creamy.

Serve couscous in bowls and drizzle generously with

lemon tahini sauce.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total

Time: 15 minutes

Kcal: 350 kcal | Servings: 4 servings