Couscous Tabbouleh Bowls

Active time: 15 minTotal time:15 min.
Yield: Serves 4

There are a lot of words you could use to describe these Couscous Tabbouleh Bowls (including “fresh,” “vibrant,” “delicious,” “nutritious”), but “cumbersome” is not one of them. This bright and flavorful quick-fix meal deserves a regular spot in your recipe rotation.


  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1(4.7-ounce) box plain couscous
  • 1(15-ounce) can chickpeas, drained and rinsed
  • 2Persian cucumbers, sliced
  • 1 cup prepared hummus
  • 1/3 cup Kalamata olives, pitted
  • 1small red onion, sliced
  • 1 cup roasted red peppers, sliced
  • 1 cup grape tomatoes, halved
  • 1 cup feta cheese, cubed
  • 12whole pepperoncini peppers
  • Garnishes: fresh oregano sprigs and leaves, chopped fresh mint

How to Make It

Step 1

In a medium bowl, whisk together olive oil, vinegar, lemon juice, garlic, salt and pepper. Set aside.

Step 2

Prepare couscous according to package directions. Divide couscous into 4 bowls. Evenly top with chickpeas, cucumbers, hummus, olives, red onion, red peppers, grape tomatoes, feta cubes, and pepperoncini peppers.

Step 3

Drizzle bowls with dressing and garnish with oregano and mint, if desired.

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